Parmesan Ranch Grilled Corn With Herbs (Printable)
Flame-grilled corn coated with zesty ranch-parmesan-herb blend 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
# Directions:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a small bowl, combine melted butter with finely chopped parsley, chives, and dill. Mix thoroughly until evenly distributed.
03 - In a separate bowl, mix grated parmesan cheese, ranch seasoning powder, garlic powder, and black pepper until well combined.
04 - Brush each ear of corn generously with the prepared herb butter mixture, ensuring full coverage on all sides.
05 - Place corn directly on the preheated grill grates. Cook for 12–15 minutes, rotating every 3–4 minutes, until kernels become tender and develop light char marks.
06 - Remove corn from the grill. While still hot, sprinkle the parmesan-ranch mixture evenly over each ear, pressing gently to adhere the coating.
07 - Serve immediately while warm, garnished with additional chopped parsley or chives if desired.
# Expert Advice:
01 -
- The ranch-parmesan crust creates this incredible salty crunch that you'll want to eat straight off the cob
- It turns plain corn into the kind of side dish people actually remember and ask for at every cookout
02 -
- Don't skip pressing the cheese mixture onto the hot corn—the gentle melting is what makes it actually stick instead of falling off
- Set up your two bowls before you start grilling because once that corn comes off, you'll want to work quickly while it's hot enough to melt the coating
03 -
- Husk the corn right before you're ready to grill—once exposed to air, the sugars start converting to starch and you lose that sweet corn flavor
- If your corn seems less than fresh, soak the ears in cold water for 10 minutes before grilling to help plump up the kernels