Parmesan Ranch Grilled Corn (Print View)
Flame-grilled corn coated with zesty ranch-parmesan-herb mixture for a savory summer side.
# What You 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 Tips:
01 -
- The ranch-parmesan coating sticks to every kernel, turning regular corn into something people talk about for weeks
- It takes 30 minutes from start to finish but tastes like you put way more thought into it
02 -
- Press the cheese mixture onto the corn immediately after removing from the grill, or it won't stick properly
- Don't overcrowd the grill, you need space to rotate the corn easily for even cooking
03 -
- Husk the corn right before grilling to keep it as fresh as possible
- If using frozen corn, thaw it completely and pat it dry before applying the butter