Mexican-Inspired Grilled Corn

• 6 whole Ears Of Sweet Corn
• 1/4 cups Butter, Softened
• 1 Tablespoon Fresh Cilantro, Chopped
• 1/2 cups Grated Parmesan Cheese
• Kosher Salt To Taste
• Fresh Black Pepper To Taste

1. Prepare the corn: my method is to cut the stem off the end of the corn and then peel only the loose husk away. Then you will have corn with some husk and corn silk still attached. Place a damp tea towel in the bottom of your microwave and place corn on top of the towel.
2. Cook corn for 3 minutes for every 2 ears of corn, so in this recipe you would cook the corn for 9 minutes.
3. Carefully remove corn from microwave with tongs and remove husk and silk and let it cool.
4. Heat your grill on medium high heat. Place ears of corn on grill and turn occasionally until corn is slightly toasted.
5. While corn is grilling, mix together the cilantro with the butter and set aside at room temperature.
6. When corn is done, coat with the cilantro butter and roll in Parmesan cheese. Salt and pepper to taste. Enjoy!

ubc, fresh cilantro, parmesan cheese, kosher salt, fresh black pepper

Taken from tastykitchen.com/recipes/sidedishes/mexican-inspired-grilled-corn/ (may not work)