Parmesan Buttered Grilled Corn

I haven't stopped yet.

I'll be honest with you though. I bought my first (actually two) Fall scented candles. I have a problem with Fall anything. I was at T.J. Maxx yesterday and gasped at the sight of their brand new Halloween merchandise. Then I went down the candle aisle. Big mistake. Pumpkin, apple spice, apple cider, autumn, caramel, were just some of the scents on the shelves. But I'm not ready for summer to end just yet. I'd still like to work on my tan. And grill some more of these babies.

This shouldn't even be a recipe. We all know how to grill corn. It's in the butter. Finger licking, salty, chessy good. Back when we first got our grill I was all over the place looking for stuff to throw on it and found a link to this butter, a Rachael Ray recipe. I'm so glad I did.

I made this just for the two of us, so I didn't use a whole stick of butter and only grilled 2 ears of corn. Adjust according to how many people you're feeding!

Source: Everyday with Rachael Ray

1 stick (4 ounces) butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

In a medium bowl, beat together the butter, cheese and pepper until creamy (or take the lazy route and mash butter and all ingredients with a fork). Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days (I did this the first time and didn't the second time I made it. Didn't really make a difference. I put the butter in a bowl while the corn was grilling and took it out when it was ready).

Preheat a grill or grill pan to medium-high. Cut the corncobs in half (I left mine whole). Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

Have you started thinking about Fall yet?

P.S. I'm now on Facebook! Tell all your friends. :)