While memories of the 4th still sizzle in our minds, these early summer evenings are the perfect time to test your creativity on the grill! Michael and I love to experiment with flavor combinations by infusing that smoky perfume into just about anything–pizzas, peaches, pound cake, watermelon, fillets, mussels, romaine lettuce, lemon and French bread, just to name a few.


A few weeks ago we hosted a crawfish boil and wanted to spice up the traditional crawfish accompaniments. In lieu of boiling the corn in the pot with the crawfish and spices, we decided to grill the corn to add another depth of flavor to our menu. Grilled vegetables are a healthy and easy alternative and require little preparation. There are several variations for grilling corn on the cob–you can grill the corn in the husks or wrap the corn in aluminum foil to heighten the smokiness; however, this time we chose to grill the corn completely exposed to the heat. The creaminess of the cheese, the subtle hint of garlic and the charred kernels created a burst of mouthwatering flavors!



you will need…

  • 4 ears of corn (or 1/person, + a couple of extra)
  • olive oil
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup Boursin garlic & herb spreadable cheese
  • salt and freshly cracked pepper


Brush the ears of corn with olive oil followed by coating with freshly grated parmesan cheese, garlic & herb spread, salt & pepper. Grill on medium-hot grill for about 3 minutes until kernels deepen in color. Rotate corn on all sides until lightly charred, about 12 minutes. EnJOY!

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