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"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.Plus: More Vegetable Recipes and Tips

Steven Raichlen
June 2001

Gallery

© William Meppem

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. 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.

  • 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.

Make Ahead

The Parmesan butter can be refrigerated for 5 days.

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