Saturdays with Rachael Ray: Corn on the Cob with Parmesan Butter

As stated in my last post, I purchased two smoked Boston butts for an LPN fundraiser so this weekend is all about BBQ and everything those goes with it. I'm sharing my feast with neighbors, which will include a few favorite old recipes and a few new recipes.

Rachael's Corn on the Cob with Chili and Lime is one of my old favorite quick side dishes. However, since I already had some spicy offerings planned, I decided to go with her Corn on the Cob with Parmesan Butter. Quick, simple, and ready for the grill.

Note: I only prepared one-half of the recipe for four ears of corn.

Grilled Corn with Parmesan Butter
Every Day with Rachael Ray magazine (online)
Yield: 6-12 servings

Ingredients:
1 stick (4 ounces) butter, softened
1/2 cup finely grated Parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

Directions:
1.In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.

2.Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

This will be my entry for Saturdays with Rachael Ray hosted by Deborah at Taste and Tell.