An elegant new way to serve corn on the cob.
Photo by Michael Phillips
SERVES 6
6 fresh whole ears of corn
2 tablespoons olive oil
Kosher salt
Fresh ground black pepper
4 tablespoons butter, softened
1–2 tablespoons fresh chopped parsley
½ cup fresh grated Parmesan cheese
Preheat grill to medium heat. Remove silk from corn. Brush or drizzle corn with olive oil and sprinkle with salt and pepper. Place on grill and cook for 2–3 minutes or until kernels start to brown. Turn and continue cooking until brown on all sides. Mix butter and parsley together and brush corn all over. Sprinkle with Parmesan cheese.
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Tips and techniques
Removing corn silk. Once you remove the corn husk and as much of the silk as you can, use a clean kitchen towel to firmly rub over the surface of the corn—this usually brings to the surface additional silk that you need to remove. Please note that you will never be able to remove all of the silk strings.
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