Serves: 4
Total Calories: 130

4 ears fresh sweet corn, in their husks

4 tablespoons unsalted butter, softened
2 tablespoons finely chopped Italian parsley

1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

Soak the ears of corn in cold water for at least 30 minutes. If necessary, use a weight to keep the ears submerged. Drain.

In a small bowl mix together the butter and parsley with the back of a fork.

Pull back the husks on each ear of corn, leaving them attached at the stem. Remove and discard the silk. Spread about 1 tablespoon of the butter evenly over the kernels of each ear. Fold the husks back over the kernels and use string or a thin strip of husk to tie them at the top.

Grill the corn over Direct Medium heat until the kernels are tender, 25 to 30 minutes, turning three or four times during grilling time. Don't worry if the husks brown or burn. Remove from the grill. When cool enough to handle, carefully pull the husks back and cut them off with a knife. Sprinkle the corn kernels with the cheese. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 130
Calories from Fat: 123

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