1 stick Grassland butter, softened
6 ears corn
½ cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon pepper
In a medium bowl, beat together the butter, parmesan, and pepper until combined. Spoon onto a sheet of wax paper, and roll into a log. Freeze butter until chilled, at least 30 minutes.
Preheat your grill to medium-high. Brush the corn cobs with olive oil. Grill each side 6-7 minutes, turning occasionally until the corn is tender, around 15 minutes. Transfer the ears to a platter.
Remove chilled butter and cut into 1 inch pieces. Serve over corn.
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