Smoky Grilled Corn with Parmesan Butter

5.0

(4,325)

Add your rating & review

"Many cooks debate whether it's better to grill corn with the husks on or off. I'm of the husk-off school. Exposing the kernels to the fire gives corn a richer, smokier flavor, plus the pulled-back husks provide great no-mess handles," says Steven Raichlen.Plus: More Vegetable Recipes and Tips

By

Steven Raichlen

Updated on December 8, 2015

Smoky Grilled Corn with Parmesan Butter — Photo: © William Meppem

Yield:

4

Cook Mode (Keep screen awake)

Ingredients

6 tablespoons unsalted butter, softened
1/2 cup freshly grated Parmesan cheese (2 ounces)
1 garlic clove, minced
Salt and freshly ground pepper
4 ears of corn
Vegetable oil, for the grill

Directions

Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.
Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.
Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter.

Make Ahead

The Parmesan butter can be refrigerated for 5 days.

Originally appeared: June 2001

Smoky Grilled Corn with Parmesan Butter

Ingredients

Directions

Make Ahead

Related Articles