| | Directions | | Heat grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess. Wrap corn individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. Meanwhile, mix remaining ingredients; spread onto wrapped corn. Tips: Remove hot foil-wrapped corn from the grill and stack on a platter. This will help the corn to stay warm longer. Then, let each guest select their own ear of corn and spread it with the butter mixture immediately after removing the foil. Variations:Barbecue Butter: Substitute 2 T. Barbecue Sauce for the cheese and parsley. Caesar Butter: Substitute 2 T. Caesar Dressing for the cheese and parsley. Tomato and Herb Butter: Substitute 2 T. Sun-Dried Tomato Dressing for the cheese and parsley. |
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| Ingredients | | - |  | 4 ears corn on the cob inch husks |
| - | | 1/2 stick butter, softened (1/4 cup stick) |
| - | | 2 tablespoons grated Parmesan cheese |
| - | | 1 teaspoon chopped fresh parsley |
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