Photo of Grilled Corn with Rosemary Butter and Pecorino by WW

Grilled Corn with Rosemary Butter and Pecorino

Points® value
Total Time
40 min
15 min
15 min
A sprinkling of Pecorino gives these ears a salty,nutty finish.


Cooked corn

4 ear(s), medium, with husks

Unsalted butter

2 tsp(s), (10 ml)

Olive oil

2 tsp(s), (10 ml)

Fresh lemon juice

2 tsp(s), (10 ml)


1 tsp(s), (5 ml) finely chopped

Grated Pecorino cheese

2 tbsp(s), (30 ml)


  1. Place unshucked corn in a large pot of cold water; soak for 10 minutes. Preheat grill to mediumhigh.
  2. Remove corn from water; peel back husks and carefully remove as much silk as possible. Recover corn with husks and use a strip of husk to tie the husks closed at the top.
  3. Grill corn, turning every few minutes, until husks are charred and corn is tender, about 15 minutes.
  4. Meanwhile, melt butter; combine with oil, lemon juice and rosemary in a small bowl.
  5. To serve, pull back corn husks and brush each ear with about 10 ml (2 tsp)butter mixture; sprinkle each with about 7 ml (1/2 Tbsp)cheese.
  6. Serving size: 1 ear of corn, 10 ml (2 tsp)butter and 1/2 Tbsp cheese