Parmesan Ranch Grilled Corn (Print Version)
Flame-grilled corn with zesty ranch-parmesan-herb coating for a savory summer side.
# What You Need:
→ Vegetables
01 - 4 ears fresh corn, husked
→ Herb Coating
02 - 4 tbsp unsalted butter, melted
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh chives, finely chopped
05 - 1 tbsp fresh dill, finely chopped
→ Ranch-Parmesan Mix
06 - 1/2 cup grated parmesan cheese
07 - 2 tbsp ranch seasoning powder
08 - 1/2 tsp garlic powder
09 - 1/4 tsp black pepper
→ Optional Garnish
10 - Extra parsley or chives, chopped
# Directions:
01 - Preheat grill to medium-high heat (about 400°F).
02 - In a small bowl, combine melted butter, parsley, chives, and dill.
03 - In a separate bowl, mix parmesan cheese, ranch seasoning, garlic powder, and black pepper.
04 - Brush each ear of corn generously with the herb butter mixture.
05 - Place corn directly on the grill. Grill for 12–15 minutes, rotating every 3–4 minutes, until kernels are tender and lightly charred.
06 - Remove corn from the grill. While still hot, sprinkle and press the parmesan-ranch mix evenly over each ear.
07 - Serve immediately, garnished with additional herbs if desired.
# Expert Tips:
01 -
- The parmesan creates this incredible crispy crust that forms in the grill ridges, almost like cheese thats been touched by magic
- People will literally fight over the last ear, so maybe double the recipe if you value your friendships
02 -
- Apply the parmesan mixture while the corn is still hot so it melts slightly and sticks to the kernels
- Rotate the corn more frequently than you think you need to prevent scorching any one side
03 -
- If the corn is sliding around on the grill, you can cut a small flat spot on one side to stabilize it
- The parmesan mixture can be made up to a day ahead and stored in an airtight container