Begin by shucking the fresh corn on the cob. Remove the husks and silk, rinse the corn under cool water.

Fill a large pot with water and bring it to a rolling boil. Carefully add the shucked corn and cook for 5-7 minutes until tender.

Once cooked, drain the corn in a colander and let it cool slightly.

In a mixing bowl, combine melted butter, minced garlic, salt, and black pepper. Whisk until well-blended and fragrant.

Using a basting brush, coat each ear of corn with the garlic butter mixture.

Sprinkle the grated Parmesan cheese over the buttered corn while it's warm.

Garnish with freshly chopped parsley and serve immediately.