Soak corn in cold water for 1 to 3 hours. Stir together oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt and pepper; stir in parmesan cheese.
Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
Preheat an outdoor gril for medium heat. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.
Originally Submitted
7/29/2009
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