Grilled Corn with Parmesan Garlic Butter

I hope you had a happy July 4th filled with good food, good friends, fireworks and much more!

Have you noticed a plethora of corn in the markets lately?  Eating corn on the cobs is pretty much an essential rite of summer.  I like them lightly steamed with no condiment; they are inherently perfect and require absolutely no adornment.  No matter how you eat it, the end result is always the same: sweet, crunchy, succulent.  However, for a more decadent treat, I like to make grilled corn with parmesan garlic butter.

Since I don’t have a grill, I roast the corn in the oven and then blacken it under the broiler.  I then baste it with the butter mixture while it’s still hot, so that it is distributed evenly in between the kernels.  The butter really ups the deliciousness factor.  Trust me on this one!

Grilled Corn with Parmesan Garlic Butter
(serves 4)

4 ears of fresh corn, shucked
2 tbsp unsalted butter
2 cloves garlic, crushed
1/4 cup Parmesan cheese, freshly grated
1 tbsp fresh parsley, chopped

Melt butter in a saucepan over low heat, turn off the heat, and add the garlic cloves. Let the garlic infuse in the melted butter for about 5 minutes, discard the garlic, and stir in parsley.

Heat the oven to 450°F. Put the corn on a baking sheet and roast in the oven until the kernels are tender, about 15 minutes. Place the corn under the broiler, turning occasionally, until lightly charred. Brush the reserved butter mixture on the corn and sprinkle with cheese.


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