Grilled Corn With Parmesan Butter

"From Rachael Ray's Magazine. Makes a great summer side dish, especially for a barbecue!"
 
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Ready In:
20mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • 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).
  • 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.
  • Cut the chilled butter into small pieces and serve with the corn.
  • Prep time does not include the chilling time of the butter.

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Reviews

  1. I didn't have a chance to use the grill for the corn so cooked the cobs on the stove. I completely eliminated the olive oil because of the cooking method. We enjoyed the parmesan butter spread on the corn. I froze the rest for a future meal. Thank you for sharing the recipe! Reviewed for PAC Fall '07.
     
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