- For the Garlic Butter
- 8 tablespoons butter, at room temperature
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon finely chopped fresh parsley
- 4 ears of corn, husked
- 1 tablespoon butter
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Parmesan cheese
- 1/2 cup Pecorino Romano
To make the garlic butter, whisk together 8 tablespoons butter, garlic, red pepper flakes, and parsley in a small bowl. Set aside.
Lightly butter the corn with 1 tablespoon of butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.
Mix Parmesan and Pecorino together cheeses on a large plate. Open the foiled corn, slather each ear in the garlic butter, roll in the cheese mixture, and serve.