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Grilled Corn with Parmesan Chive Butter
Serves 8
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Ingredients:
| 8 ears fresh sweet corn, husks intact, soaked in water for 2 hours |
| Parmesan-Chive Butter, 2 sticks butter, room temperature |
| 1/2 cup freshly grated Parmesan cheese |
| 2 tablespoons chopped fresh chives |
| Salt |
| Pepper |
Directions:
- While corn is soaking, make the butter: Stir together all butter ingredients in medium bowl to blend. Season, to taste, with salt and pepper. Shape into two logs on sheets of wax paper. Wrap logs in wax paper and twist ends to close; store in sealable plastic bag. This can be made 1 week ahead. Cover; chill in fridge or freezer. Bring to room temperature before using.
- For the corn: Preheat grill to medium-high heat. Grill corn in husks over direct heat on all sides until husks are charred and corn is tender, about 15 minutes. Transfer to plate, let rest 5 minutes before removing husks. Spread hot corn with Parmesan-Chive Butter and season with salt, to taste.
| Course: | Side |
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