Inspiration to reclaim summer. The new issue of Magnolia Journal is here Get your copy.

Down-to-earth pieces that capture nostalgic charm. Shop the summer collection.

An ode to Dad... We’ve got new gifts for Father’s Day. Take a look.

Annie Starke's Grilled Corn on the Cob with Parmesan Butter 

Grilled Corn on the Cob with Parmesan Butter

byAnnie Starke
Total 1 hour and 25 minutes
Active 25 mins
Makes 4 servings
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon flaky sea salt
  • 1 pinch freshly ground black pepper
  • 4 ears corn
  • 2 teaspoons chopped chives
    1. In a small bowl, combine the butter, Parmesan, salt, and pepper and mix to combine.
    2. Lay a piece of parchment paper on a work surface. Spoon the butter mixture on top. Form the butter into a log, roll it up in the paper, and twist the ends. Refrigerate until solid, at least 1 hour.
    3. Meanwhile, shuck the corn. Prepare a grill for medium-high heat cooking.
    4. Grill the corn until char marks appear, 15 to 20 minutes, turning the corn with tongs about every 5 minutes.
    5. Slather the charred corn with the Parmesan butter, garnish with chives, and serve.