Parmesan Ranch Grilled Corn (Printable)
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 Suggestions:
01 -
- The ranch-parmesan coating clings to every kernel, turning regular corn into something people genuinely crowd around
- Ready in under 30 minutes but tastes like you spent way more effort on it than you actually did
02 -
- Don't skip the husking step completely, but leave the stem attached if you want a natural handle for eating
- The coating only sticks properly if you apply it immediately after taking the corn off the grill
03 -
- Room temperature butter melts more smoothly and coats the corn more evenly
- A pair of tongs is safer than your hands when rotating hot corn on the grill