Italian Corn

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Nothing says dinner in the summer better than corn on the cob.  Being from the Midwest, this is a common side to grace dinner tables table several night a week.  Simple salt and butter is usually how we eat corn, but I tried #32 on {my list} of 50 Things to Grill in Foil - Grilled Italian Corn.

Simple ingredients that you probably already have on hand:

• 4 ears of corn
• Parmesan cheese (always freshly grated in the Brown house)
• ground red pepper or cayenne pepper
• lemon juice
• melted butter

Brush each ear liberally with melted butter (I used 2 Tbsp for my four.)

Sprinkle red pepper, grate some parm over the tops and squeeze a little lime juice.  Sorry for the lack of measurements, but just eyeball it.  

Wrap each ear tightly in their own little foil packet and grill over med-high heat for about 15 minutes.  Let cool before opening.  Don't worry about the browned cheese residue on the inside of your packets when things are done - I promise, it's not burnt and will taste amazing.  And because cheese is it's own food group for me, I grated a little extra cheese before serving.