this is a recipe i saw in rachel ray mag and wanted to make it ever since, and i love it i also did the same thing mixing mexican spices with butter and it turned out really good. i'm also going to try mixing differnt combos with the butter.
* 8 Servings
* Prep 5 min + chilling
* Cook 15 min
* 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
Once it's slightly blackened, move the corn to a less hot area of the grill to finish cooking.
In a medium bowl, beat together the butter, cheese and pepper until creamy. 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 just let it get to room temp then put it on the butter instead of letting it get hard again cuz it's easier to spread.
Preheat a grill or grill pan to medium-high. Cut the corncobs in half. 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.
*what i did different was i put the corn on the grill to get some of the kernels burnt, then i put the cobs on foil then spread the butter on the corn then wrap then put back on the grill for just a few mins to cook the flavor into the corn. then devour!