Grilled Corn on the Cob Name: Sonja Lloyd Base: Army War College Recipe: 4 ears of corn 1/4 cup (1/2 stick) butter, softened 2 Tbsp. 100% Grated Parmesan Cheese 1 tsp. chopped fresh parsley PREHEAT grill to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake off excess water. Wrap corn individually in foil. GRILL 15 to 20 min. or until corn is tender, turning occasionally. Remove from grill; unwrap corn. MIX butter, Parmesan cheese and parsley; spread onto corn.