In a bowl, combine ¼ cup parmesan cheese, butter, thyme and Slap Ya Mama Original Blend Seasoning. Mix well and set aside.
Using a large sheet of foil, create a tray for the corncobs to sit in. Lay corn flat inside foil tray. Coat corn with the butter mixture, making sure the corn is entirely covered. Using the foil tray and more foil, tightly wrap corn into a foil pack, making sure there are no holes in the foil pack.
Place foil pack on grill and cook for 35 to 40 minutes or until corn is fully cooked.
Carefully open foil pack, sprinkle remaining parmesan cheese over the corn and top with chopped parsley.
In a large bowl, gently mix ground beef, garlic, olive oil, Slap Ya Mama Seasoning and Slap Ya Mama Pepper Sauce. Be sure not to compress the ingredients. Shape mixture into 10 (2 inch) patties of same size and thickness.
With grill or stove on medium-hot heat, cover grill or skillet with olive oil to keep sliders from sticking. Cook sliders for 4 minutes, flip sliders and cook for another 4 minutes to reach medium-rare temperature. You may cook longer if you desire a higher temperature cooked slider. With 2 minutes left of cooking, apply Swiss cheese on top of slider patties. Close the lid of the grill or if cooking on the stove, use another skillet as a cover by turning it upside down and placing it on top of the other. Remove sliders to a platter and cover with foil.
Toast slider buns face down either on the grill or in a 400° oven until a little toasty.
Divide the romaine lettuce between the 10 buns, place a slider on each and finish with a slice of tomato and onion. You may add mustard and ketchup if you desire. Serve hot and enjoy!