Parmesan Ranch Grilled Corn (Printable version)

Flame-grilled corn brushed with herb butter and coated in zesty parmesan-ranch seasoning.

# Ingredient list:

01 - 4 ears fresh corn, husked

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

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

10 - Extra parsley or chives, chopped

01 - Preheat your grill to medium-high heat, approximately 400°F.

02 - Combine melted butter, parsley, chives, and dill in a small bowl, mixing thoroughly.

03 - In a separate bowl, blend parmesan cheese, ranch seasoning, garlic powder, and black pepper until uniform.

04 - Brush each ear of corn generously with the herb butter mixture, ensuring even coverage.

05 - Place corn directly on grill grates. Cook for 12–15 minutes, rotating every 3–4 minutes, until kernels are tender and lightly charred.

06 - Remove corn from grill and immediately sprinkle parmesan-ranch mixture evenly over each ear while hot, pressing gently to adhere.

07 - Serve immediately with additional chopped herbs as garnish if desired.

01 -

The ranch-parmesan crust creates this addictive savory crunch that keeps people coming back for seconds
It takes less than 30 minutes from start to finish but tastes like you spent forever planning it
The combination of charred corn and creamy coating is pure summer comfort food

02 -

Don't apply the parmesan mixture until after grilling or it will burn and turn bitter
Press the coating onto hot corn gently but firmly so it adheres properly
Work quickly when applying the final coating, the cheese sticks best when corn is hottest

03 -

Peel back the husks and tie them together for a makeshift handle if you want something to hold onto while eating
Make extra herb butter and keep it in your fridge, it's fantastic on grilled bread too