Parmesan Ranch Grilled Corn (Printable Version)
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 (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 Insights:
01 -
- The way the parmesan creates these irresistible salty pockets that cling to every kernel
- How fresh herbs transform something as simple as grilled corn into something people actually ask about the next day
02 -
- Working quickly when applying the cheese mixture makes all the difference in getting it to stick properly.
- Letting the corn rest even for a minute means missing that crucial window when the parmesan can partially melt into the kernels.
03 -
- Shake the excess water off freshly husked corn before brushing with butter, or the mixture won't adhere properly.
- Use tongs and rotate carefully once the cheese mixture is on, since it can slide off if you're too aggressive with the turning.