By Angela McGowan
I think I’ve used my grill more in the past couple of weeks than I have the whole time we have lived here. I think it’s the thought of leaving my old charcoal grill here when we move. It’s making me miss it. But we can’t take it, it’s literally on it’s last leg. The wooden legs are rotting, the bottom is gone. It will either be left for the renters, if they don’t have one, or go to the dump. After we move, we’ll be changing to a gas grill that will be built into a small summer kitchen.
So for the next few weeks, I’ll be getting my monies worth out of this beat up old charcoal grill. Last night I made the best grilled corn. Fresh corn is already super cheap in our farmer’s market. I’ve been buying a few ears every time I go. For this corn, I decided to make it Italian style by adding lots of garlic and Parmesan cheese. It was so easy and delicious. You can also easily make this recipe in the oven.
Yield: 4 servings
Parmesan Garlic Grilled Corn
Ingredients:
- 4 ears of fresh corn
- 2 tablespoons butter
- 1 clove garlic, grated
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon freshly chopped Italian parsley, for garnish
Directions:
- Preheat grill to 350° - 400°. Remove husks and silks from corn. Combine grated garlic and butter in a small bowl. Melt butter in microwave for 10 - 15 seconds on high.
- Grill corn until lightly charred and deep, bright yellow (about 15 - 20 minutes). Brush garlic butter over corn and sprinkle over Parmesan cheese. Garnish with Italian parsley.
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