Parmesan Ranch Grilled Corn (Print Version)
Tender grilled corn coated with zesty parmesan-ranch herb mixture for a savory 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 grill to medium-high heat (approximately 400°F).
02 - Combine melted butter, parsley, chives, and dill in a small bowl, mixing thoroughly.
03 - Mix parmesan cheese, ranch seasoning, garlic powder, and black pepper in a separate bowl until uniform.
04 - Brush each ear of corn generously with the herb butter mixture, ensuring even coverage.
05 - Place corn directly on grill grates. Grill for 12–15 minutes, rotating every 3–4 minutes, until kernels are tender and develop light charring.
06 - Remove corn from grill. While still hot, sprinkle and press the parmesan-ranch mixture evenly over each ear, adhering to the kernels.
07 - Serve immediately with additional chopped herbs if desired.
# Expert Tips:
01 -
- The combination of tangy ranch and nutty parmesan transforms ordinary sweet corn into something extraordinary
- It comes together in under 30 minutes but tastes like you spent hours planning the perfect side dish
02 -
- Apply the cheese mixture while the corn is piping hot or it will not stick properly
- Rotate the corn frequently to prevent any side from getting too dark
03 -
- Husk the corn just before grilling to keep the kernels plump and sweet
- If the cheese coating starts to fall off, press it gently with the back of a spoon while the corn is still warm