Parmesan Ranch Grilled Corn With Herb Coating (Printer-friendly)
Flame-grilled corn coated with zesty parmesan-ranch herb mixture for a savory summer side.
# What you'll 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
# Method:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Combine melted butter, parsley, chives, and dill in a small bowl, mixing thoroughly.
03 - Mix parmesan cheese, ranch seasoning, garlic powder, and black pepper in a separate bowl until evenly combined.
04 - Brush each ear of corn generously with the herb butter mixture, ensuring even coverage.
05 - Place corn directly on grill grates. Grill for 12-15 minutes, rotating every 3-4 minutes, until kernels are tender and develop light char marks.
06 - Remove corn from grill. While still hot, sprinkle parmesan-ranch mixture evenly over each ear, pressing gently to adhere.
07 - Serve immediately, garnished with additional chopped herbs if desired.
# Expert Tips:
01 -
- The way the ranch-parmesan crust clings to every kernel means no bland bites ever
- Grilling adds that irresistible smoky sweetness that elevates basic corn into something people request at every gathering
02 -
- Working quickly when applying the cheese mixture is crucial because the butter needs to be hot enough to make everything stick
- Letting the corn cool even slightly means the coating wont adhere properly and you will lose half that beautiful parmesan crust
03 -
- Peel back the husks without removing them completely and use them as handles while eating to keep your fingers clean
- If your corn is too thick to fit flat on your grill you can cut each ear in half crosswise before grilling