Smoky Grilled Corn with Parmesan Butter
- SERVINGS: 4
"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.
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.