Inspired by TheFarmGirlCooks.com

Parsley Garlic Butter:

1 stick unsalted butter softened

1 cup of Veggie Box parsley leaves, stems removed and packed to measure

1 T chopped garlic

2-3 T olive oil

salt and pepper to taste



Grilled Corn:

4 ears of Veggie Box corn

Shredded parmesan cheese

1 stick unsalted butter softened 1 cup of Veggie Box parsley leaves, stems removed and packed to measure 1 T chopped garlic 2 -3 T olive oil 4 ears of Veggie Box corn

Combine all ingredients in bowl of food processor and pulse until well-combined, scraping down edges of bowl when necessary



Grab the husks and split them in two, pulling them down opposite sides of the cob. Do NOT tear them off. Rather, pull off the corn silks as best you can, then pull the husks back up, enclosing the corn. Place these on your grill over med-high heat and close the lid. By the time the corn husks have dried and some have burned off, the corn is nicely golden and completely cooked. (Or, cook corn in your oven at 400 F for 30 minutes.)



Remove the corn from grill (or oven) and carefully pull off remaining husks. Serve these heavenly bites hot with parsley garlic butter and a generous sprinkling of grated Parmesan cheese. If you happen to have leftover corn, cut it off the cob and you’ll have something akin to Trader Joe’s frozen grilled corn, but far superior if you’ve used fresh, locally grown corn on the cob.



If you have leftover butter, you can divvy up the butter into a few small containers and freeze them. You can also form it into a log on a piece of waxed paper, twisting the ends closed, and refrigerate or freeze for longer storage.