Parmesan Ranch Grilled Corn (Printable)

Flame-grilled corn coated with zesty ranch-parmesan-herb mixture for a savory summer side.

# What You Need:

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 grill to medium-high heat (approximately 400°F).

02 - Whisk together melted butter, parsley, chives, and dill in a small bowl until thoroughly combined.

03 - Mix parmesan cheese, ranch seasoning, garlic powder, and black pepper in a separate bowl.

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 press the parmesan-ranch mixture evenly onto each ear while hot.

07 - Transfer to a serving platter and garnish with additional chopped herbs if desired. Serve warm.

01 -

The ranch-parmesan coating clings to every kernel, transforming plain corn into something addictive
Grilling brings out natural sweetness while the herbs add layers of savory flavor
Ready in 30 minutes and disappears faster than any other BBQ side

02 -

Apply the cheese coating immediately after grilling while the corn is still hot so it partially melts and clings better
Work quickly once the corn comes off the grill, because the butter mixture needs warmth to help the cheese stick
Watch the corn closely during the last few minutes, as the sugar in corn can go from golden to burnt fast

03 -

Grill the corn in the husk for the first 5 minutes if you want a steamed-then-charred texture
If your parmesan coating wont stick, brush on another light layer of herb butter before applying