Parmesan Ranch Grilled Corn (Print Version)
Flame-grilled sweet corn with zesty parmesan-ranch herb coating
# 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
# How To Make It:
01 - Preheat grill to medium-high heat (approximately 400°F).
02 - In a small bowl, combine melted butter, parsley, chives, and dill. Mix thoroughly.
03 - In a separate bowl, mix parmesan cheese, ranch seasoning, garlic powder, and black pepper until well combined.
04 - Brush each ear of corn generously with the herb butter mixture, ensuring even coverage.
05 - Place corn directly on the grill. Cook for 12-15 minutes, rotating every 3-4 minutes, until kernels are tender and lightly charred.
06 - Remove corn from grill. While still hot, sprinkle and press the parmesan-ranch mix evenly over each ear to adhere.
07 - Serve immediately, garnished with additional fresh herbs if desired.
# Handy Tips:
01 -
- The ranch-parmesan coating clings to every kernel creating bites that are smoky creamy and zesty all at once
- People will hover around the grill waiting for these to be done and they disappear faster than any other side dish
02 -
- Work quickly when applying the cheese coating because the heat from the corn helps it adhere better
- Letting the corn cool even slightly makes it harder for the parmesan mixture to stick properly
03 -
- Make double the herb butter and freeze half in ice cube trays for future corn cravings
- Set up a toppings bar with lime wedges hot sauce and extra cheese so guests can customize