Directions
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Light a grill or get your campfire going. In a bowl, mix the butter
with the Parmesan and garlic. Season with salt and pepper.
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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.
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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.
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Recipe Source: inspired by this recipe on foodandwine
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