Grilled corn on the cob with parmesan butter

Ingredients:

• 4 Ears of corn

• 1 Stick of unsalted butter, room temperature 

• 1/4 Cup finely grated parmesan cheese 

• 1 Teaspoon Sea salt

• 1 Pinch ground black pepper

• 1/2 Bunch chives, finely chopped

Directions:

• Add the room temperature butter to a bowl, along with the parmesan cheese, sea salt and fresh pepper. Mix to combine.

• Lay down a piece of parchment paper and spoon the butter mix on top. 

• Mold the butter into a log, roll up the paper, and twist the ends. Refrigerate until solid for at least an hour.

• Meanwhile, shuck the corn.

• Prepare your grill at medium high heat. 

• Grill the corn for about 15 minutes, turning every 5 minutes, until char marks appear.

• Slather the charred corn cobs with the parmesan butter, top with chopped chives, and serve. 

*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.