Food Recipes Side Dishes Vegetable Side Dishes Smoky Grilled Corn with Parmesan Butter 5.0 (4,325) Add your rating & review "Many cooks debate whether it's better to grill corn with the husks on or off. I'm of the husk-off school. Exposing the kernels to the fire gives corn a richer, smokier flavor, plus the pulled-back husks provide great no-mess handles," says Steven Raichlen.Plus: More Vegetable Recipes and Tips By Steven Raichlen Steven Raichlen Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows. Food & Wine's Editorial Guidelines Updated on December 8, 2015 Save Rate PRINT Share Close Photo: © William Meppem Yield: 4 Cook Mode (Keep screen awake) Ingredients 6 tablespoons unsalted butter, softened 1/2 cup freshly grated Parmesan cheese (2 ounces) 1 garlic clove, minced Salt and freshly ground pepper 4 ears of corn Vegetable oil, for the grill Directions Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper. Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle. Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter. Make Ahead The Parmesan butter can be refrigerated for 5 days. Originally appeared: June 2001 Rate It Print