- Preheat your grill to medium-high heat.
- Brush each ear of corn with the melted butter, ensuring it’s well-coated.
- Place the corn on the grill and cook, turning occasionally, for about 10-12 minutes, until the kernels are tender and have a nice char.
- While the corn is grilling, mix the shredded mozzarella, grated Parmesan, garlic powder, paprika, salt, and pepper in a small bowl.
- Once the corn is grilled, remove it from the grill and immediately sprinkle the cheese mixture generously over the hot corn so it melts.
- Garnish with fresh parsley or cilantro and serve hot.
Tip: For an extra kick, drizzle with lime juice or add a dash of chili powder.
