Parmesan Ranch Grilled Corn (Printable)
Flame-grilled corn coated with zesty ranch-parmesan-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
# How To Make It:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - Combine melted butter, parsley, chives, and dill in a small bowl, mixing thoroughly.
03 - In a separate bowl, blend parmesan cheese, ranch seasoning, garlic powder, and black pepper until uniform.
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 to 15 minutes, rotating every 3 to 4 minutes, until kernels are tender and display light charring.
06 - Remove corn from grill and immediately sprinkle the parmesan-ranch mixture over each ear, pressing gently to adhere.
07 - Serve immediately, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- The combination of tangy ranch and salty parmesan creates this addictive crust that people literally talk about weeks later
- It transforms ordinary corn into something that feels restaurant special but comes together in minutes
02 -
- The coating only sticks properly if you apply it while the corn is piping hot, so have everything ready before you start grilling
- Don't skip rotating the corn regularly, or you'll end up with uneven char and some raw spots
03 -
- Pre-grill the corn for 5 minutes without butter to get better char marks, then brush with butter and finish cooking
- If your grill racks are wide, use a grill basket or place corn perpendicular to the grates so it doesn't fall through