If you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Ingredients
4 large ears sweet corn in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese
Instructions
1Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string.
2Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Sprinkle with cheese.
