Grilled Corn With Parmesan Butter

Total Time
20mins
Prep 5 mins
Cook 15 mins

From Rachael Ray's Magazine. Makes a great summer side dish, especially for a barbecue!

Ingredients Nutrition

Directions

  1. In a medium bowl, beat together butter, cheese, and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log, and freeze until chilled, at least 20 minutes (or up to 2 days).
  2. Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning on occasion, until the corn is tender and just getting charred, 12 to 15 minutes.
  3. Cut the chilled butter into small pieces and serve with the corn.
  4. Prep time does not include the chilling time of the butter.

Reviews

(1)
Most Helpful

I didn't have a chance to use the grill for the corn so cooked the cobs on the stove. I completely eliminated the olive oil because of the cooking method. We enjoyed the parmesan butter spread on the corn. I froze the rest for a future meal. Thank you for sharing the recipe! Reviewed for PAC Fall '07.

Susie D November 02, 2007

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