Ingredients
Scale
- 6 ears of fresh corn, husked
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (or Cotija for a Mexican twist)
- 1 tablespoon chopped parsley (optional)
- Salt and black pepper, to taste
- Paprika or chili powder (optional, for heat)
- Foil or grilling rack
Instructions
- Prep the Butter: In a bowl, mix softened butter with minced garlic, a pinch of salt, and a dash of pepper. For extra zing, add paprika or chili powder.
- Slather the Corn: Generously rub each ear of corn with the garlic butter mixture, coating evenly.
- Grill Time: Preheat grill to medium heat. Place corn directly on the grill or wrap in foil for less char. Grill, turning occasionally, until slightly charred and tender—about 10-15 minutes.
- Cheese It Up: While the corn is hot, sprinkle generously with cheese. It’ll melt into the butter creating that gooey magic.
- Garnish and Serve: Finish with parsley if using, and serve immediately with extra napkins.
Notes
Don’t overcook the corn—rubbery kernels kill the vibe. Keep it crisp-tender for best results.