6 ears sweet corn 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1/4 cup butter or margarine, melted
Remove husks and silks from corn. Rinse and pat dry. Place each ear on a piece of foil. Combine cheese and butter; brush on corn. Foil should be wrapped securely around each cob. Place on grill or roast over hot coals 15-20 minutes, turning frequently. Remove from heat. Brush with additional cheese/butter mixture. Serve immediately.
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