Shuck the corn completely, removing all husks and silks under cool running water—this ensures even seasoning and prevents any remaining fibers from burning on the grill. While rinsing, pat the corn dry with paper towels; dry corn allows the oil to coat evenly and helps develop a better crust. Preheat your grill to 400°F, allowing it to heat fully for about 10 minutes so the grates are hot enough to create those beautiful char marks.

While the grill heats, whisk together the olive oil, freshly minced garlic, salt, pepper, basil, and smoked paprika in a small bowl. I like to use extra virgin olive oil for roasting because it carries those garlic and herb flavors beautifully without burning. Mix until the spices are evenly distributed and the garlic is suspended throughout the oil.

Generously brush the garlic-oil mixture from Step 2 onto all sides of each ear of corn, making sure to coat thoroughly so every bite gets that savory garlic flavor. Place the corn directly on the preheated grill grates and cook for about 10 minutes, then rotate and flip each ear a quarter turn. Continue cooking for another 10 minutes with occasional rotation to ensure even charring and cooking on all sides.

Remove the corn from the grill and immediately sprinkle the grated Parmesan evenly over all sides of each ear while the corn is still hot—the residual heat will lightly melt and toast the cheese, creating a delicious salty crust. I use Kraft Grated Parmesan because it creates that perfect crumbly, salty topping that clings beautifully to the corn. Finish with a light sprinkle of fresh chopped parsley for color and freshness.