First of all, the corn must be young and fresh-an absolute must. Corn that is too old is just hard and tasteless! I always sneak a peak in the market to see if it meets the standards that my dad and mom taught me to look for. And this time of the year, country markets get the best if you don't have your own garden!
Here is what I did.
1. Peel back the husk, but don't tear away..
2. Remove the silk.
3. For 3 ears, I used about 1/4 stick of BUTTER! ( Does this sound like Paula Deen?)
4. Sprinkle with parsley. I have my own supply dried from my herb garden.
5. Sprinkle with Parmesan cheese and a little salt.
6. Rewrap the green husk over the corn.
7. Tie with a string to keep husk around the ear.
8. Soak corn in a deep pan of water for about 20 minutes.
9. Grill corn for about 20-25 minutes, turning several times. The husks will get dry but should not catch on fire. I put the ears on a second grilling ledge so it does not get too close to the flame.
10. Remove ears from the grill and discard the husks. The corn is buttered and seasoned, ready to eat.