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5.0 from 3 votes

Grilled Corn On the Cob with Parmesan Butter

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 1 tick butter
  • ½ cup Parmesan Cheese freshly grated
  • ½ teaspoon pepper
  • 6 ears fresh corn
  • 2 tablespoons olive oil extra virgin

Instructions

    Cup of Yum
  1. Husk the corn. This recipe calls for grilling the corn husked, but I have often found it easier to grill it with the husk on. You don't get those excellent grill marks on the corn, but there is less chance of burning it this way. Choose whatever way you are more comfortable with.
  2. Cut the corncobs in half. I like this idea because it makes the corn look a little fancier when serving, is the perfect size for kids, and keeps from ending up with half-eaten ears of corn.
  3. Mix the butter, cheese, and pepper until smooth and creamy.
  4. Spoon the mixture onto a sheet of waxed paper and roll it into a log. Freeze the butter for at least 20 minutes until it becomes firm. You can store it in the refrigerator until ready to use.
  5. Heat your grill on medium heat.
  6. While the grill is heating up, brush the corn with the olive oil.
  7. When the grill is ready, grill the corn until the corn is tender and you get a slight charring on the ears. Depending on your grill, this should take 14 minutes.
  8. Cut the chilled Parmesan butter into tabs and serve with the grilled corn.

Notes

  • You want the butter soft so you can leave a stick out for a while and it will soften up. I guess you could stick it into the microwave but be careful not to end up with liquid butter. You just want it soft enough to mix with the other ingredients.