Ingredients:

  • 4 large ears of corn, husked (approx. 1 lb / 450g)
  • 1 tbsp (15g) kosher salt
  • 1/2 cup (113g) unsalted butter
  • 3 cloves garlic, minced (approx. 15g)
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2g) black pepper
  • 1/3 cup (30g) grated Parmesan cheese
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Gently drop in the corn and boil for 3–5 minutes to ensure the interior is tender.
  2. While the corn boils, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the lemon juice and black pepper, then remove from heat.
  3. Remove corn from the water and pat dry with a paper towel. Brush each cob generously with the garlic butter.
  4. Place the corn on a grill or in a 400°F (200°C) oven for 3–5 minutes, turning occasionally until the kernels exhibit a golden-brown char.
  5. Immediately after removing from heat, roll the hot corn in the grated Parmesan cheese and finish with a sprinkle of fresh parsley.