Corn on the Cob with Parsley Butter and Parmesan

1. 1

   Bring a pot of water to a boil.

2. 2

   Meanwhile, in a food processor, pulse the butter with the parsley and garlic until the butter is whipped and the parsley is very finely chopped; scrape down the bowl as needed.

3. 3

   Transfer the parsley butter to a small bowl and season with kosher salt.

4. 4

   Add the corn and a generous pinch of kosher salt to the boiling water and cook for 8 minutes.

5. 5

   Using tongs, transfer the corn to a rack and let cool slightly.

6. 6

   Slice off the bottoms of the corn and slide off the husks.

7. 7

   Generously brush the parsley butter all over the corn and sprinkle with Maldon salt and cheese.

8. 8

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.