Grilled Corn With Parmesan Butter

1. 1

   In a medium bowl, beat together butter, cheese, and pepper until creamy.

2. 2

   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).

3. 3

   Preheat a grill or grill pan to medium-high.

4. 4

   Cut the corncobs in half.

5. 5

   Brush them lightly with olive oil and grill, turning on occasion, until the corn is tender and just getting charred, 12 to 15 minutes.

6. 6

   Cut the chilled butter into small pieces and serve with the corn.

7. 7

   Prep time does not include the chilling time of the butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.