Grilled Corn on the Cob with Parmesan
Grilled Corn on the cob screams summertime. Sweet, smoky, charred, and crunchy. As the weather gets warmer, the corn just gets sweeter. Serve this at your next bbq, cookout, or family reunion.
Servings 6 servings
Ingredients
- 6-8 ears Corn on the Cob with husk
- 1/2 stick butter
- salt, pepper, garlic powder to taste
- 1/4 cup grated parmesan for sprinkling on top of corn
- shaved parmesan (optional) for sprinkling on top of corn
Instructions
- Step 1: Heat grill to medium heat. I used a pellet grill. Heat to 350 degrees.
- Step 2: Pull back each husk and remove all silks from each ear of corn. Season each ear with salt, pepper, and garlic powder. Place 1/4 Tablespoon of butter on top of the corn.
- Step 3: Fold husk back up into place, covering the butter.
- Step 4: Place corn on the grill butter side up. Grill for about 30-45 minutes, turning every 15 minutes. If you are using another type of grill, see NOTES. Again, you are the judge as to doneness and tenderness. All grills cook differently.
- Step 5: Remove the corn from the grill when kernels are tender—Pierce the corn with the end of a knife to test for doneness and tenderness. Remove husks and brush with more butter if desired and sprinkle with grated parmesan and shaved parmesan if so desired.
Notes
This was cooked on a pellet grill. The temperature was set at 350 degrees. I cooked the corn on the top rack of the grill with the lid down.Â
NOTE: If you are using another type of grill, cook over medium heat. You will need to flip the corn every 10 minutes to avoid burning the outside. You may also need to reduce the cooking time to 15-20 minutes. Again, you are the judge as to doneness and tenderness. All grills cook differently.