There are a few simple steps to grilling a perfect ear of fresh corn. For starters, I’ve found that boiling the corn for just a few minutes before grilling ensures even cooking and gives the corn a terrific texture. To toss together this recipe, start with some softened butter, a bit of Parmesan and a bunch of fresh dill.
Pop the ears of corn onto a medium-hot grill. Allow it to cook until several of the kernels have been blackened by the heat, turning frequently to ensure even cooking. Serve your piping hot corn slathered in Parmesan Butter.