Corn is at its sweetest and most delicious when grilled. A cheesy herb topping just makes things a little better.
- 2 tsp coarse sea salt
- 5 sprigs parsley
- ⅔ cup shredded Gruyere cheese
- 7 tbsp butter, at romm temperature
- ½ clove garlic
- 4 ears of corn , shucked
- Mix together the salt, parsley, half the cheese, and the butter. Mince the garlic and add to the butter mixture; season with freshly ground pepper.
- Preheat the grill to high and grill the corn, turning occasionally, until cooked through and slightly charred, about 10 min. Spread the corn with herb butter and top with the remaining cheese.
- May June 2016