Parmesan Ranch Grilled Corn With Herb (Printable)
Grilled corn with parmesan ranch herb coating. Perfect summer side dish.
# 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, approximately 400°F.
02 - In a small bowl, combine melted butter, parsley, chives, and dill. Mix thoroughly until herbs are evenly distributed.
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 all sides are covered.
05 - Place corn directly on the grill. Cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until kernels are tender and develop light charring.
06 - Remove corn from the grill. While still hot, sprinkle and press the parmesan-ranch mixture evenly over each ear, pressing gently to adhere.
07 - Serve immediately, garnished with additional chopped parsley or chives if desired.
# Expert Advice:
01 -
- The ranch-parmesan crust creates this irresistible savory crunch that pairs perfectly with sweet corn
- It comes together in under 30 minutes but tastes like you spent all day planning it
02 -
- Work quickly when applying the parmesan mixture, it needs that residual heat to melt slightly
- If the coating falls off too easily, press it on more firmly while corn is still hot
03 -
- If grilling indoors, a grill pan over medium-high heat works just fine
- The coating clings better when corn is cut into smaller pieces, easier to eat too