The second option was a bit different. First, I shucked the leaves, peeled the little hairs and rinsed the ear. I then spread some butter on the ear, sprinkled some grated parmesan cheese on it, cut up some fresh parsley and added it to the ear. Again, a drizzle of Merlot wine finished it off!
Now, how do you grill corn on the cob? Simple. I wrapped each of these ears in individual foil packets and sealed them up well so the butter and wine would not leak out. Need to keep those in the foil to keep the corn sweet and juicy.
I grilled the corn on the bottom rack on medium-high heat for 8 minutes or you can cook them on the top rack for 15 minutes, either way, you’ll get sweet yummy corn. Upon unwrapping the foil, I found a bright yellow fragrant ear of corn. The wine cooks out and adds a delicate sweetness to the ear and the parmesan cheese adds depth to the flavor. This is a summer must-have for outdoor grilling.
So, how would you season your corn?