We had great barbecue fare for dinner last night. Chicken, corn on the cob, red potatoes, and watermelon. We topped it off later with root beer floats. So yummy. There are so many things you can do to corn on the cob, and this is just one basic twist on it.
2 ears corn on the cob
2 Tbsp butter, melted
1 clove garlic, minced
Salt and pepper
1/2 cup Panko bread crumbs
1/3 cup Parmesan cheese
Boil the corn in salted water; remove, drain, and cool enough to handle. In one bowl, add garlic to melted butter. Add salt and pepper to taste. In another bowl (or on a plate), combine bread crumbs with Parmesan. Using a pastry brush, brush corn with butter mixture, coating all sides. Either sprinkle over the top or roll corn in bread crumb mix. Place over the grill for about 10 minutes, until crisp and toasted.
These measurements are approximations. I know I used 2 Tbsp of butter, 2 ears of corn, and one clove of garlic, but the rest is guessing on my part. These didn't turn out as good as they could have, mainly because my husband put them on the top rack of our grill, instead of the lower rack, closer to the heat, where they would get toastier. I would definitely make them again, though, and would in fact serve them to other people.
See here for original "recipe" (along with the "recipe" for the potatoes I made last night): PROUD ITALIAN COOK: Grilling Sides!