Pull off the husks and silks and cook the corn in a large saucepan of boiling salted water until tender. Drain and set aside to cool.

Melt the butter in a saucepan, add the olive oil, crushed garlic, salt and freshly ground black pepper, and stir to blend. Pour the mixture into a shallow dish. In another shallow dish blend the bread crumbs and chopped fresh parsley. Roll the corn in the melted butter mixture and then in the bread crumbs until they are well coated.

Cook the corn on a hot grill for about 10 minutes, turning frequently, until the bread crumbs are golden brown.