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Tony Christie, Sean Laurenz
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 1/2 cups freshly grated Parmesan cheese
- 1 teaspoon sea salt
- 8 ears fresh corn, husks removed
- 1/2 cup melted butter
- 1. Combine first 4 ingredients in a shallow dish.
- 2. Grill corn over high heat (450° to 600°), covered, turning frequently, 8 to 10 minutes or until done. Brush corn with melted butter, and roll in herb mixture. Serve immediately.