¼ cup butter
½ tsp garlic salt
2 tbsp fresh chopped chives
8 ears fresh sweet corn
1/3 cup grated parmesan cheese
Cut a sheet of 30” x 18” non stick foil.
In a small bowl, place the butter, garlic salt and chives. Microwave on high until the butter has melted.
Place the ears of corn on the foil and baste completely with the butter mixture. Pour the remaining butter evenly over the corn and sprinkle with the parmesan cheese.
Bring up the sides of the foil to cover the corn in a tent like fashion. Seal all the edges with a tight ½” fold. Allow a space for heat to circulate.
Place the packet directly on the grill over low heat. Cover the grill and cook for 12-18 minutes. Rotate the packet ½ turn every 6 minutes, until the corn is tender.