Parmesan Grilled Corn

I hate to admit it, but I'm still kind afraid of my grill.  There are too many knobs.  And I always envision there being some sort of gas leak explosion when I turn it on.  Oh, oh... and when I opened it this most recent time?  SPIDER IN THE GRILL.  Inside of it, directly where I wanted to put my food.  It was a traumatic experience.  Dramatic?  Perhaps. 

But still disgusting. 

This corn, however, is amazing.  I may be weary of the grill but I never miss a chance to give a vegetable a good trashin' up.  Sweet corn is aplenty right now where I live (not to mention dirt cheap) and I've been partial to grilling it in aluminum foil to keep it nice and juicy.  It's delicious plain with some salt and pepper, but what isn't better covered in melted butter and cheese?  Throw some garlic and fresh parsley in the mix and you have a super easy/delicious side for your next cookout. 

Parmesan Grilled Corn:
Makes 6 servings

6 ears of fresh corn
4 tablespoons of butter
2 cloves of garlic, grated or minced
1/2 cup Parmesan cheese
2 tablespoons fresh parsley, chopped

Preheat your grill to medium-high heat.  If corn is still in the husk, remove and discard the husk and silks.  Wrap each ear of corn in aluminum foil (don't make the foil too thick - one layer between the corn and the grill is enough).  Grill the corn for about 20 minutes, turning every 5 minutes or so to ensure even grilling.  While corn is grilling, melt butter and garlic together in a small bowl in the microwave.  When corn is finished, brush the garlic butter over each ear of corn.  Immediately sprinkle with Parmesan cheese and then garnish with the fresh parsley.  Devour.