Grilled Corn with Garlic Butter and Cheese
By America's Test KitchenPublished on June 24, 2008
Yield
Serves 8
Ingredients
6 tablespoons (¾ stick) unsalted butter 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)Salt 8 ears fresh corn, prepared according to the illustrations below¼ cup grated Parmesan cheese
Before You Begin
The buttery, nutty flavor of Parmesan cheese works surprisingly well with the flavor of grilled corn.
Instructions
- Melt butter in a small saucepan over medium heat until bubbling. Add minced garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and stir in 1/4 teaspoon salt.
- Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
- Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Brush grilled corn with garlic butter and sprinkle with 1/4 cup grated Parmesan cheese. Serve immediately.
Yield
Serves 8Ingredients
6 tablespoons (¾ stick) unsalted butter
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Salt
8 ears fresh corn, prepared according to the illustrations below
¼ cup grated Parmesan cheese
Test Kitchen Techniques
Ingredients
6 tablespoons (¾ stick) unsalted butter
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Salt
8 ears fresh corn, prepared according to the illustrations below
¼ cup grated Parmesan cheese
Test Kitchen Techniques
Ingredients
6 tablespoons (¾ stick) unsalted butter
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Salt
8 ears fresh corn, prepared according to the illustrations below
¼ cup grated Parmesan cheese
Test Kitchen Techniques
Before You Begin
The buttery, nutty flavor of Parmesan cheese works surprisingly well with the flavor of grilled corn.
Instructions
- Melt butter in a small saucepan over medium heat until bubbling. Add minced garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and stir in 1/4 teaspoon salt.
- Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
- Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Brush grilled corn with garlic butter and sprinkle with 1/4 cup grated Parmesan cheese. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments