Grilled Corn with Garlic Butter and Parmesan

So along with his splendid flank steak last weekend, the hubby made grilled corn that was, hands down, the best corn on the cob I've ever had. We typically boil corn on the cob, just because it's kind of an afterthought and we don't have to keep an eye on it that way. I've grilled it a time or two with so-so results, and it just didn't seem worth the effort.

But the hubby found this recipe -- again, from Taste of Home -- that called for soaking the corn and leaving the husks on. I don't know if it was that step or the garlic butter that made the corn so tender and tasty, but by golly, something did. I can't wait to try this one again.

Grilled Corn with Garlic Butter and Parmesan
Makes 8 servings

8 ears sweet corn, husks on
1/3 c. butter
1 clove garlic, minced
1/4 tsp. salt
1/4 c. grated parmesan cheese

1. Soak corn in cold water for 20 minutes. This is a crucial step toward not turning your corn into a burnt pile.

2. In a small saucepan, combine butter, garlic, and salt. Cook and stir over medium heat until butter is melted. Set aside 2 Tbsp.

3. Peel back corn husks to within 1" of the bottom. Remove the silk.

The hubby is a farmkid. He's good at shuckin' corn.

4. Brush the corn with the garlic butter.

5. Rewrap the corn in the husks, and secure the husks with kitchen twine.

6. Grill corn, covered, over medium heat for about 25 minutes, turning occasionally.

7. Cut the strings and peel back or remove the husks. Drizzle with the reserved butter, and sprinkle with parmesan.