Ingredients:

  • 4 ears fresh corn, husked
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup grated Parmesan cheese
  • 1 tsp lemon zest (optional)

Instructions:

  1. Bring a large pot of water to a boil. Add the husked corn and cook for about 10 minutes until tender. Alternatively, grill the corn over medium-high heat, turning occasionally until lightly charred and cooked through (about 10 minutes). Drain the corn if boiled and let it cool slightly.
  2. In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, salt, pepper, and lemon zest (if using). Mix well until all ingredients are evenly incorporated.
  3. While the corn is warm but manageable, use a pastry brush or knife to generously coat each ear of corn with the garlic butter mixture, ensuring coverage on all sides.
  4. Place the grated Parmesan cheese on a plate or shallow dish. Roll each buttered ear of corn in the Parmesan cheese, pressing gently to help the cheese adhere.
  5. Serve the corn immediately while still warm. Optionally, sprinkle with extra fresh parsley for garnish.