Ingredients
8
8 servings
- •8 ears corn, husk and silk removed
- •0.5 cup butter, melted
- •1.5 tablespoons macadamia nut oil
- •2 tablespoons minced garlic
- •1 teaspoon crushed rosemary
- •1 teaspoon rubbed sage
- •1 teaspoon dried basil
- •1 teaspoon dried thyme leaves
- •1.5 teaspoons salt
- •1.5 teaspoons pepper
- •0.5 cup grated Parmesan cheese
- •8 sheets aluminum foil
Instructions
- Soak husked corn in cold water for 1 to 3 hours.
- Preheat an outdoor grill for medium heat. Drain corn and pat dry.
- Stir melted butter and oil together in a bowl. Stir in garlic, rosemary, sage, basil, thyme, salt, and pepper, then stir in Parmesan.
- Place each ear in the center of a sheet of foil. Spread each ear with butter mixture, then tightly wrap in foil. Gently puncture the foil a few times to allow excess steam to escape while grilling.
- Cook on the preheated grill, turning frequently, until kernels are tender when pierced with a knife, 20 to 30 minutes. Remove from the grill and check for doneness; if not done, cook for 5 more minutes.
Nutritional Facts
Per 8 servings
- Calories: 280
- Carbohydrate: 29g
- Fat: 18g
- Fiber: 4g
- Protein: 7g
- Sugar: 5g
Related Recipes
Grilled Herbed Corn on the Cob
Grilled Sweet Corn With Lemon Pepper Butter
Honey Herb Grilled Corn
Juicy, Grilled Corn On The Cob
Grilled Spiced Corn
Grilled Corn on the Cob
Garlic Lover's Grilled Corn
Alma's Sweet Corn
Pan-Fried Corn
Garlic Parmesan Grilled Corn
Grilled Corn and Red Cabbage Slaw
