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Grilled Corn With Parmesan Butter

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“From Rachael Ray's Magazine. Makes a great summer side dish, especially for a barbecue!”
READY IN:
20mins
SERVES:
8
UNITS:
US

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.

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