Recipe

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• 8 ears corn, husk and silk removed
• 1 1/2 tbsp macadamia nut oil
• 1/2 cup melted butter
• 2 tbsp minced garlic
• 1 tsp crushed rosemary
• 1 tsp rubbed sage
• 1 tsp dried basil
• 1 tsp dried thyme leaves
• 1 1/2 tsp kosher salt
• 1 1/2 tsp ground black pepper
• 1/2 cup grated parmesan cheese

• 1 Soak corn in cold water for 1 to 3 hours.
• 2 Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• 3 Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• 4 Preheat an outdoor grill for medium heat or preheat oven to 450°F.
• 5 Grill or bake the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.