When it’s hot outside, I love to fire up the grill and cook as many of my meals outdoors as I can. Usually with lemonade in hand, you will find me poking at the fire and trying to control the flames from burning my food to a crisp. We all have memories of going to a BBQ and every piece of chicken is so burnt that it’s completely black and tastes like charcoal. Well that’s not the kind of food you will eat at my house. There will be gourmet meats, vegetables dressed with fresh marinades and items you didn’t even know could be prepared on the grill. In the past I’ve always grilled with gas but recently I’ve started using a charcoal grill and boy has it been challenging. My first day I was guilty of preparing that aforementioned chicken, but it was the last. With the advice of a very good friend and a few grilling books, I can finally say that I know my way around my charcoal grill.
Today I decided to toss a few vegetables on my grill and get cooking. I had 1 portabella mushroom, a few spears of asparagus and 4 ears of corn. I gave the mushroom and asparagus a simple drizzle of olive oil, salt and pepper, but the corn received special attention. I prepared a compound butter ladened with parmesan cheese and parsley and slathered it on. One bite and I was in corn heaven. This will be an excellent side dish for the fourth of July and a great way to dress up boring corn on the cob.
Grilled Corn on the Cob with parmesan parsley butter
4 ears sweet corn
1/2 stick butter
1 cup grated parmesan cheese
1 tbsp chopped pasley
salt and black pepper to taste
Heat grill. Mix room temperature butter, chopped parsley, parmesan cheese, salt and pepper with a fork. Mix until well combined, set aside.
To prepare corn for the grill, pull back husks but leave attached to base; remove hairs. Its is up to you if you want to keep the husks on, I like it on because it’s a nifty handle. If grilling with husks, soak corn in water for 20 mins. Remove corn from water and pat dry with a paper towel to remove some of the water and brush with butter. Reserve some butter for brushing after corn is cooked. Over direct medium heat cook corn for 15 mins, turning occasionally. Remove from grill and brush with reserved butter and serve immediately