Husk the corn. This recipe calls for grilling the corn husked, but I have often found it easier to grill it with the husk on. You don't get those great grill marks on the corn but I find there is less chance of burning it this way. Choose whatever way you are more comfortable with.
Cut the corncobs in half. I like this idea because it makes the corn look a little fancier when serving, is the perfect size for kids and keeps from ending up with a bunch of half eaten ears of corn.
Mix the butter, cheese, and pepper together until it is smooth and creamy.
Spoon the mixture onto a sheet of waxed paper and roll it into a log. Freeze the butter for at least 20 minutes until it becomes firm. You can store it in the refrigerator until ready to use.
Heat your grill up on medium heat.
While the grill is heating up, brush the corn with the olive oil.
When the grill is ready, grill the corn until the corn is tender and you get a little charing on the ears. This should take 14 minutes depending on your grill.
To serve, cut the chilled Parmesan butter into tabs and serve with the grilled corn.
You want the butter soft so you can leave a stick out for a while and it will soften up. I guess you could stick it into the microwave but be careful not to end up with liquid butter. You just want it soft enough to mix with the other ingredients.