Boil corn in a boiling pot for about 10 minutes or until the corn begins to become soft.
While the corn is boiling, melt the butter over low heat on the stove. Add in the crushed garlic and cook until garlic becomes fragrant.
Once both the corn and garlic butter are done, take both out to the grill and place the corn on the grill on medium heat.
Baste the corn with the butter garlic until all is covered. You will repeat this process throughout the grilling because this helps get that char on the corn.
Once the corn is charred, remove from the grill and spread mayonnaise on all of the ears.
Sprinkle the Pecorino Romano over the corn to cover it.
Sprinkle with chopped fresh parsley.
Season with salt and pepper.
Notes
You can save the ears of corn without the mayo and cheese on them in the fridge for up to 2 days wrapped in tinfoil.