Parmesan Ranch Grilled Corn (Printable Version)

Sweet corn grilled until tender and charred, then topped with zesty parmesan-ranch herb coating for ultimate flavor.

# What You'll Need:

→ Vegetables

01 - 4 ears fresh corn, husked

→ Herb Coating

02 - 4 tablespoons unsalted butter, melted
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh dill, finely chopped

→ Ranch-Parmesan Mix

06 - 1/2 cup grated parmesan cheese
07 - 2 tablespoons ranch seasoning powder
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper

→ Optional Garnish

10 - Extra parsley or chives, chopped

# Directions:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Whisk together melted butter, parsley, chives, and dill in a small bowl until thoroughly combined.
03 - Combine parmesan cheese, ranch seasoning, garlic powder, and black pepper in a separate bowl.
04 - Brush each ear of corn generously with the herb butter mixture using a basting brush.
05 - Place corn directly on grill grates. Cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until kernels are tender and develop light char marks.
06 - Remove corn from grill. While hot, immediately sprinkle parmesan-ranch mixture evenly over each ear, pressing gently to adhere.
07 - Serve immediately, garnished with additional chopped herbs if desired.

# Expert Advice:

01 -
  • The ranch-parmesan crust creates this incredible savory crunch that perfectly balances the natural sweetness of the corn
  • It comes together in about 30 minutes but tastes like something from a restaurant that takes itself way too seriously
  • Everyone can customize their own ear with extra herbs or heat, which somehow eliminates the whose-corn-is-whose problem completely
02 -
  • Working quickly when applying the cheese mixture is crucial because the heat helps it adhere, and cold corn just makes everything slide right off
  • Do not skip the rotation step while grilling, or you will end up with uneven cooking and some seriously sad, burnt patches
03 -
  • Peel back the husks without removing them completely and tie them with kitchen twine for a makeshift handle that actually works pretty well
  • Leftover herb butter keeps in the fridge for a week and is incredible on grilled bread or baked potatoes

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