In the summer we grill everything.
And there is almost nothing better than grilled corn on the cob.
It becomes super sweet and a little smoky.
By adding more than just butter to the corn, it really becomes a special side dish.
Grilled Corn with Parmesan and Basil
5-6 ears of corn
4 tablespoons butter, softened
1/4 cup Parmesan cheese, grated
2 tablespoons basil leaves, minced
salt and pepper to taste
Heat grill to 350 degrees. Place the corn in the shuck on the grill and grill until the shucks are blackened and the corn becomes softer, about 20 minutes.
Combine the parmesan cheese and basil leaves on a plate. Spread the butter on the corn and roll in the plate of parmesan and basil. Sprinkle with salt and pepper to taste.