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Corn With Parmesan Herb Butter

vegetables, bbq

24 cobs corn
----PARMESAN HERB BUTTER----
1 cup butter; softened
1/4 cup finely chopped fresh basil; or
parsley
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon pepper

Parmesan Herb Butter: In bowl, blend butter, basil, Parmesan and pepper. Divide butter between 2 sheets of waxed paper; shape into 1-inch thick log and - Freeze for about 2 hours or until firm. Let soften for up to 20 minutesat room temperature before serving. Cut into rounds to serve. 1 cob of corn and 1 teaspoon Parmesan Herb Butter have about 110 calories, 3 g protein, 4 g fat, 19 g carbohydrate. Steamed Corn: Place husked corn on rack or in steamer over 2 inches boiling water; cover and steam for 3 to 7 minutes or until tender. Boiled Corn: Bring large pot of water to boil; add husked corn, return to boil and cook, covered, for 3 to 7 minutes or until tender. Grilled Corn: Peel back husks, remove silk and rewrap husks. Tie shut with string. Soak corn in cold water for 15 minutes. Place directly on medium-hot coals and grill, turning frequently, for about 15 minutes or until tender. (Alternatively, grill soaked corn on rack about 4 inches from hot coals for about 20 minutes or until tender). Microwaved Corn: Peel back husks, remove silk and rewrap husks. Tie shut with wet string. Arrange 6 cobs at a time spoke-fashion in microwave oven, tapered ends pointing in; microwave at High for 2 to 3 minutes per cob. Letstand for 5 minutes before unwrapping.

Contributor: Canadian Living - September, 1989

Yield: 24 servings

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