Grilled Corn on the Cob with Parmesan Cheese

Sweet Corn (Husk on)
Butter
Grated Parmesan cheese
Black Pepper (optional)


Cut off the silk and little flared out husks off your corn. No need to shuck or remove silks.

If you don't cut off the the silks, they will burn and so with your little husk pieces.  It's not horrible and no taste transferred but it's less mess to deal with when you shuck it and have ash pieces that fall all over.

Soak in water for 10 minutes. Turning as needed.  Heat the grill to medium.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.  These are just getting started.  (Look above for ones that have been on longer. They are more brown and have better grill marks.)

Cut of the ends opposite where the silks stick out (sorry I forgot to photograph this) and remove the husks and silks.  The silks should come off really easy so long as you cut enough off the end. 

Butter your corn and sprinkle with Parmesan cheese (and black pepper if desired.) 

You can also remove the kernels and mix your corn, butter, and Parmesan in a the bowl for serving. 

If you have already frozen your corn you will need to heat it up in a small pan, drain off the liquid, add butter, Parmesan, and serve!
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