Parmesan Ranch Grilled Corn (Printable View)
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 Steps:
01 - Preheat your grill to medium-high heat (about 400°F/200°C).
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 Advice:
01 -
- The ranch-parmesan crust creates this incredible savory crunch that you never want to stop eating
- It transforms ordinary corn into something that feels like it came from a restaurant but takes almost no effort
02 -
- Working quickly to apply the coating while the corn is piping hot makes all the difference in how well it adheres
- I learned the hard way that prepping the coating ahead of time saves so much stress when everything else is happening at once
03 -
- Peel back the husks slightly instead of removing them completely and use them as a handle while eating
- Leftovers can be cut off the cob and added to salads or soups the next day