• Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Corn

• Husk 6 pieces sweet corn on the cob, then remove the silks. If you want to keep one end of the cob for easy eating, feel free to do so. Or cut it off with a sharp Chef’s knife. Once the corn has been silked, rinse each piece under cold water. Pat dry with a paper towel.

Make the Butter Mixture

• To make the butter mixture, place 1/3 cup butter in a microwave safe bowl and heat 10-20 seconds until melted. Add 1 teaspoon dried parsley, 1 teaspoon smoked paprika, and 1/4 teaspoon ground mustard to the butter. Whisk to combine.
• Next, tear off sheets of aluminum foil, big enough to fit the length of each ear with room to wrap around the corn. Place corn on a piece of foil.
• Slather the corn with the butter mixture, turning to coat the entire ear. Sprinkle with 1 teaspoon kosher saltand 1/2 teaspoon freshly ground black pepper. Then wrap the foil around the corn to completely enclose it.
• Cook corn on a grill over hot coals for 20-25 minutes, turning regularly. If desired, you may move the corn to the edges or on an upper grill while the rest of your meat cooks.
• When ready to serve, remove the aluminum foil and generously sprinkle each ear of corn with 1 cup freshly grated parmesan. Garnish with fresh parsley, if desired. This recipe will serve 4-6 people.