Grilled Garlic Parmesan Corn Recipes

GARLIC PARMESAN GRILLED CORN

Steps:

• Completely shuck and clean each ear of corn then place each ear in the center of a square of aluminum foil with two pads of butter placed on top.
• Season with salt and pepper to taste then wrap corn up in the aluminum foil so it is nicely sealed
• Grill over medium heat for 15 to 20 minutes or until steaming and bright yellow upon carefully checking on the corn by gently unwrapping on corner of foil.
• While the corn is on the grill, melt one stick of butter in the microwave or in a small saucepan then transfer to small bowl and whisk together with the minced garlic.
• Remove corn from the heat, allowing it to cool slightly and then unwrap the foil while taking care not to burn yourself on the steam or the hot foil.
• Once the corn is unwrapped, brush garlic butter mixture generously onto each ear.
• Sprinkle with parmesan and roughly chopped fresh parsley before serving warm

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY

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!

GRILLED GARLIC PARMESAN CORN

Steps:

• Combine butter, garlic powder, red pepper flakes, and chopped basil in a small bowl.
• Preheat a grill to medium-high heat. You can either grill corn directly on grates or wrap in aluminum foil and place on the gill.
• Brush butter mixture all over corn. If grilling directly on grates, just coat lightly. If wrapping in aluminum foil, give corn a heavy slather and seal the foil around the corn so the butter can't leak out.
• Grill corn for 10 to 12 minutes, rotating about every 2 to 3 minutes.
• Remove corn from grill and brush with more butter mixture and sprinkle with Parmesan cheese.

PARMESAN GARLIC GRILLED CORN

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.

OVEN ROASTED PARMESAN CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
• Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
• Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

GARLIC-BUTTER PARMESAN CORN

Steps:

• Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons. , Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.