Garlic Parmesan Corn: Grilled Summer Side Dish for BBQs
Grilled corn brushed with garlic-infused olive oil and finished with grated Parmesan for a flavorful, charred summer side dish. Fresh basil, salt, and pepper enhance the smoky sweetness of the kernels.
Ingredients
- Fresh corn on the cob (4 ears, about 1.5 lbs)
- Olive oil (2.5 tablespoons, extra-virgin preferred)
- Garlic, minced (1 tablespoon, fresh preferred)
- Salt (1/2 teaspoon, kosher or sea salt)
- Black pepper (1/4 teaspoon, freshly ground)
- Dried basil (1/2 teaspoon, or 1 tsp fresh chopped)
- Grated Parmesan cheese (3 tablespoons, real Parmigiano-Reggiano preferred)
Instructions
- Remove husks and silk from each ear of corn, trimming any excess stem or rough edges.
- Rinse the corn under cool running water and pat dry with a clean towel.
- In a small bowl, whisk together olive oil, garlic, salt, pepper, and basil to form a dressing.
- Brush the mixture evenly over the prepared corn ears.
- Set up a grill for medium-high heat (350°F to 400°F). Grill the corn, rotating occasionally, for 10-12 minutes until kernels are tender and charred in spots.
- Remove from the grill, sprinkle grated Parmesan over each ear, and serve immediately.
Notes
Use a cast-iron grill pan if outdoor grilling is unavailable.
For a dairy-free variation, substitute nutritional yeast for Parmesan.
Store leftovers refrigerated in an airtight container for up to 2 days.
For a dairy-free variation, substitute nutritional yeast for Parmesan.
Store leftovers refrigerated in an airtight container for up to 2 days.
Nutrition
Serving: 1gCalories: 185kcalCarbohydrates: 22gProtein: 6gFat: 14gSaturated Fat: 2gCholesterol: 15mgSodium: 300mgFiber: 3gSugar: 3g
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