Grilled Parmesan Corn

Courtesy of Tony Chachere’s Seasonings, Opelousas

2 tablespoons Parmesan cheese
1 tablespoon fresh minced parsley
3 teaspoons Tony Chachere’s Original Creole Seasoning

1/4 cup melted butter
12 ears corn

To a bowl add cheese, parsley, seasoning, and butter. Mix thoroughly. Roll each ear of corn in mixture to coat. Wrap each in foil. Grill until slightly softened, 3 to 4 minutes, turning once after 2 minutes. Remove promptly and leave wrapped until to ready to serve.