Ingredients

• 8 earss corn , husks and silk removed
• 0.5 cups unsalted butter , melted
• 1.5 tablespoons macadamia nut oil
• 0.5 cups grated Parmesan cheese
• 2 tablespoons minced garlic
• 1 teaspoon crushed rosemary
• 1 teaspoon rubbed sage
• 1 teaspoon dried basil
• 1 teaspoon dried thyme leaves
• 1.5 teaspoons salt
• 1.5 teaspoons pepper

Instructions

1. 1 Soak corn in cold water for 1 to 3 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and pat dry.
3. 3 Stir melted butter and oil together in a bowl; stir in garlic, rosemary, sage, basil, thyme, salt, and pepper, then stir in Parmesan.
4. 4 Place each ear corn in center of a sheet of aluminum foil; brush with butter mixture, then tightly wrap in foil. Gently puncture foil a few times to allow excess steam to escape while grilling.
5. 5 Cook on the preheated grill, turning frequently, until kernels are tender when pierced with a knife, 20 to 30 minutes. Remove from the grill and check for doneness; if not done, cook 5 minutes more.

Nutrition per serving