Garlic Parmesan Grilled Corn Recipe By Tasty

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GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY



Garlic Parmesan Grilled Corn Recipe by Tasty image

Here's what you need: corn, olive oil, salt, pepper, butter, garlic, grated parmesan cheese

Provided by Matthew Johnson

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 ears corn
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons butter
1 tablespoon garlic, minced
½ cup grated parmesan cheese

Steps:

  • Preheat a grill or grill plate to medium heat.
  • Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
  • Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
  • Remove the corn from the heat and set aside.
  • Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
  • Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams

PARMESAN GARLIC GRILLED CORN



Parmesan Garlic Grilled Corn image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 cloves garlic
2 teaspoons yellow mustard
Kosher salt and freshly cracked black pepper
1 cup grated Parmesan
1/2 cup extra-virgin olive oil
4 ears corn, shucked
1/4 cup fresh Italian parsley, minced

Steps:

  • Preheat an outdoor grill or indoor grill pan to medium-high heat.
  • Pulse the garlic in a food processor until very finely minced. Add the mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup Parmesan and pulse until everything is well combined. Pour the olive oil slowly into the mixture while pulsing. Take 1/4 cup of the mixture and brush it over the ears of corn so that they are completely coated, then set aside the remaining mixture. Mix the remaining 1/2 cup Parmesan with the parsley in a small bowl and set aside.
  • Add the corn to the grill and cook, turning halfway through, until the corn is charred and browned in spots, about 15 minutes. Remove the corn to a platter and brush it with the remaining garlic mixture, then sprinkle the corn with the parsley and cheese mixture. Serve immediately.

MEXICAN STREET CORN



Mexican Street Corn image

Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn
2 tablespoons olive oil
1/2 cup mayonnaise
2 to 3 teaspoons chili powder
6 tablespoons Cotija cheese
1/2 cup fresh cilantro leaves
Lime wedges

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.

Nutrition Facts :

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