Parmesan Ranch Grilled Corn (Printable view)

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

# Steps:

01 - Preheat grill to medium-high heat (400°F).
02 - Combine melted butter, parsley, chives, and dill in a small bowl.
03 - Mix parmesan cheese, ranch seasoning, garlic powder, and black pepper in a separate bowl.
04 - Brush each ear of corn generously with herb butter mixture.
05 - Place corn directly on grill and cook for 12-15 minutes, rotating every 3-4 minutes until kernels are tender and lightly charred.
06 - Remove corn from grill and immediately press parmesan-ranch mix evenly over each ear while hot.
07 - Serve immediately, garnished with additional herbs if desired.

# Expert Advice:

01 -
  • The parmesan creates this incredible salty crust that clings to every kernel, so each bite is consistently flavorful instead of just hitting you in spots
  • Grilling develops these little charred nooks and crannies that catch all that herby ranch butter like tiny flavor pockets
  • You can prep everything ahead and just grill when ready, which means less time hovering over the heat and more time with your people
02 -
  • Don't walk away from the grill—those sugar-heavy kernels can go from perfectly charred to straight-up burnt in under a minute
  • Press the parmesan mixture onto the corn immediately after taking it off the heat, because the residual butter is what makes it stick
  • If your corn starts curling or drying out on the ends, you're running too hot or leaving it too long between rotations
03 -
  • Roll the corn in the parmesan mixture instead of sprinkling it—you'll get much better coverage and less waste
  • Set up a little coating station with a rimmed baking sheet underneath to catch all the cheese that falls off
  • If the corn's done before everything else on the grill, wrap it in foil and let it rest in a cooler spot—it'll stay hot for a good 15 minutes

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