We love corn on the cob.  Adore corn on the cob.  We also love grilling.  Adore it, in fact.  So naturally we love and adore our Garlic Parmesan Grilled Corn on the Cob!  This cheesy, buttery, garlicky version of the classic summer side dish is sure to please even the pickiest eater.

Garlic Parmesan Grilled Corn on the Cob Ingredients

• 6 ears of white corn, shucked
• 1 stick butter, softened
• 1 Tablespoon garlic, minced
• 2 Tablespoons fresh Parmesan cheese, grated
• 1 teaspoon lemon juice
• salt & pepper, to taste

Garlic Parmesan Grilled Corn on the Cob Directions

1. Boil corn for five minutes, then remove from water and place into an ice bath.
2. While corn is boiling, combine butter, cheese, garlic, lemon juice, salt and pepper in a bowl.  Mix well.
3. Place cooled corn, three in a row, on a sheet of foil.  Spread butter mixture generously on all sides of the corn.  Fold corn into a foil pocket and repeat with the next three ears of corn.  (You will want to do three to four layers of corn to keep the pocket tight and leak free!).
4. Grill corn pockets on a low to medium heat grill for 10 -15 minutes, flipping at least twice.
5. Serve while hot, gooey and delicious!