Archbold, OH

Recipe Corner

Corn On The Cob With Basil-Parmesan Butter

1.4 cup (1.2 stick) unsalted butter,
1.4 cup freshly grated Parmigiano
Reggiano cheese
2 tablespoons finely chopped
fresh basil
1.2 teaspoon kosher salt
1.4 teaspoon freshly ground
black pepper
1.4 teaspoon granulated garlic
4 ears corn, husked

To make the butter: In a small bowl, mash the butter ingredients together with the back of a fork, then stir to distribute the seasonings throughout the butter.

Brush about 1 tablespoon of the seasoned butter all over each ear of corn. Grill over direct medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally.

Serve warm with the remaining butter spread on the corn. Makes 4 servings.

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