• 8 ears corn, un husked
  • 1 stick of  unsalted butter, at room temperature
  • 2 TS garlic powder
  • salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup fresh chives
  • 2  cups of sugar -optional  if you are a diabetic
  • soak corn in water with sugar for 30 to 45 minutes
  • Place corn, in its husks,  directly on the grill rack.
  • cook until tender and cooked through, about 30 minutes. 15 on each side*
  • In a small bowl, combine butter, garlic  and chives; season with salt and pepper, to taste.
  • Peel down the husks. Rub each ear of corn with 1 tablespoon butter mixture.
  • Serve immediately, sprinkled with Parmesan and parsley, if desired.
  • you can also use grated parmesan cheese.
  • when the corn is done you can pull the husk back and put it on the grill for 1 minutes just to get the grill marks and the scorching.