Curate spaces for joy to unfold. Shop the holiday collection.

Renew, sign up, or gift a subscription to Magnolia Journal for inspiration year-round. Start here.

Surprise, delight, and wrap up just-right gifts that reflect what they love most. Get gifting.

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
Ingredients
  • 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
    Directions
    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.