Prepare a hot fire with hardwood charcoal or propane, or preheat a cast-iron over high heat.

Brush the cobs with 1 tablespoon of the oil, coating all the kernels. Cook over high heat for about 5 minutes or until many of the kernels are blackened and blistered, rotating the cobs often during the cooking time.

Take care as the corn will be hot. Use a sharp knife to cut the kernels off of the cob as follows: place stem end of the corn on a cutting board so that the cob is vertical, holding the tip of the cob with your non-dominant hand. Take a sharp knife in your other hand and cut the kernels from the cob, slicing from top to bottom. Measure out 2 cups of corn kernels (about 200 g); reserve any extra for another use).

Place the 2 cups (200 g) of corn kernels in a mixing bowl and quickly, while still hot/warm, stir in the Parmesan cheese and parsley (read more below in last sentence) and remaining tablespoon of oil. Taste and season with salt and lots of freshly ground black pepper. Serve immediately or cool and serve at room temperature.  The salad can be refrigerated overnight in an airtight container and warmed gently before serving; if you go this route, it is best to fold in the parsley after re-heating and right before serving.