Filed Under: 20msc-spotlightSelection, Cheese, Child, Dinner, Family Gathering, Food, Less than 20 Minutes, Recipes, Side, Vegetables

Grilled Corn with Parsley, Cilantro and Pecorino Cheese

For a summer treat, try this smoky grilled corn on the cob, finished with melted butter, fresh herbs and sharp cheese

August 3rd, 2012

Recipe by Paula Bowman

Makes 6 ears of corn
Prep Time
10 minutes

Total Time

20 minutes
  • 2/3 cup finely grated Romano cheese
  • 3 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh cilantro
  • Chef’s Tip: Thyme, tarragon or chives would be great substitutes for cilantro, if desired.
  • 2 tsp olive oil
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp kosher salt
  • 6 ears fresh corn, husks and silks removed
  • 3 tbsp butter, melted
  1. Preheat grill to medium-high heat.

  2. In a shallow dish, combine cheese, parsley and cilantro and stir well. Set aside until needed.

  3. In a small bowl, combine oil, paprika and salt and stir until blended. Using hands or a silicone pastry brush rub oil mixture all over corn. Transfer corn to hot grill and cook, turning occasionally until bright yellow and lightly charred in spots, about 10 minutes. Remove from heat, brush corn with melted butter and roll in cheese mixture until lightly coated. Serve immediately.

Grilled Corn with Parsley, Cilantro and Pecorino Cheese
Photography by Carlo Mendoza