Prep Time: 10 minutes
Grilling Time: 10 to 15 minutes

Butter
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
 
4 ears fresh corn, husked
 
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
 
2. In a small bowl mash the butter ingredients with the back of a fork and then stir to distribute the seasonings throughout the butter. Brush about 1 tablespoon of the seasoned butter all over each ear of corn.
 
3. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and serve warm with the remaining butter spread on the corn.


Makes 4 servings