Grilled Corn
Fresh corn is grilled until tender and beautifully charred.A homemade garlic butter adds rich savory flavor.Fresh lemon brightens the natural sweetness of the corn.Parmesan creates a delicious salty and nutty finish.Fresh herbs add color and freshness.The result is an easy side dish perfect for summer grilling.
Ingredients
For the Corn
- 4 fresh ears of corn
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder, optional
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For Garnishing
- Extra Parmesan cheese
- Fresh parsley or cilantro
- Lemon wedges
- Chili flakes, optional
Instructions
- Remove the husks and silk from each ear of corn. Rinse the corn under cool water and pat it dry.If you prefer slightly softer corn, you can soak the ears in water for 10–15 minutes before grilling, although this is optional.
- In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest, parsley, smoked paprika, salt, and black pepper.Mix thoroughly.
- Preheat your grill to medium-high heat, approximately 400–450°F (200–230°C).Clean the grates and lightly oil them if needed to prevent sticking.
- Brush each ear of corn generously with the garlic butter mixture.Reserve a little of the butter for brushing during grilling and serving.
- Place the corn directly on the grill grates.Grill for approximately 12–15 minutes, turning the corn every 2–3 minutes so that all sides cook evenly.Look for bright yellow kernels, tender texture, and attractive golden-brown or slightly charred spots.
- During the final few minutes of grilling, brush the corn with additional garlic butter.Be careful around open flames because butter can cause flare-ups.
- Transfer the grilled corn to a serving platter.Immediately sprinkle with freshly grated Parmesan, chopped parsley, and a little chili powder or chili flakes if desired.
- Serve the corn hot with fresh lemon wedges on the side.
Notes
- Choose fresh corn: Look for bright green husks and plump, firm kernels.
- Turn frequently: Regular turning helps prevent burning.
- Watch the flames: Butter and dripping fat can cause flare-ups.
- Don't overcook: Excessive grilling can make the kernels dry.
- Use medium-high heat: This gives the corn color without burning it too quickly.
- Add Parmesan after grilling: This prevents the cheese from burning.
- Taste before adding salt: Parmesan already provides saltiness.
- Serve immediately: Grilled corn is best while hot and juicy.