Photo of Grilled corn with rosemary butter and pecorino by WW

Grilled corn with rosemary butter and pecorino

Total Time
40 min
15 min
15 min
Corn grilled to perfection pairs perfectly with a butter infused with the fresh flavors of lemon and rosemary. A sprinkling of Pecorino gives these ears a salty, nutty finish. Pecorino is a hearty Italian milk made from sheep's milk that boasts a sharp taste. With its strong flavor, you only need a small amount of Pecorino cheese, making it a nice addition for healthy cooking. You can substitute Asiago or Parmesan cheese for the Pecorino if you don't have any on-hand. Serve this as a side dish for grilled chicken or steak.


Corn on the cob

4 ear(s), medium, with husks

Unsalted butter

2 tsp, or salted butter

Olive oil

2 tsp

Fresh lemon juice

2 tsp


1 tsp, fresh, finely chopped

Grated Pecorino cheese

2 Tbsp


  1. Place unshucked corn in a large pot of cold water; soak for 10 minutes. Preheat grill to medium-high.
  2. Remove corn from water; peel back husks and carefully remove as much silk as possible. Re-cover 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 2 tsp butter mixture; sprinkle each with about 1/2 Tbsp cheese.
  6. Serving size: 1 ear of corn, 2 tsp butter and 1/2 Tbsp cheese