This recipe for grilled parmesan corn takes delicious corn on the cob and makes it extraordinary with just a few simple ingredients. When corn is in season and it becomes a regular BBQ menu choice, try adding a bit of pizzazz to your corn by grilling it. It’s sure to be a hit at the dinner table.
If you saw my recipe for Fresh Corn Salad, you’ll know I make a point of going on the hunt for fresh corn as soon as it comes in season. This is one vegetable I refuse to buy when it’s not in season. The flavor is just not the same.
Fresh corn from my local farms are starting to make an appearance at local farmers markets so I know it’s just about to stock my freezer. Last year I had this brilliant (and yes, I mean brilliant) idea to buy 2 dozen cobs of corn, blanch it, cut the kernels off the cob and freeze it to be enjoyed over the winter months. Best. Idea. Ever!!
I haven’t bought a can of corn in over a year. Any cans of corn I had in the cupboard went to the students that came around collecting for the food drive. I served up my fresh (frozen) corn at Thanksgiving and again at Christmas. It tasted as though it had just been picked. After tasting the corn that came out of the can, I knew there was no going back.
This year I decided to mess around with perfection. My girlfriend told me about this restaurant in Toronto that served up some of the best grilled parmesan corn she had ever tasted. I was intrigued. I didn’t think you could make something like fresh corn taste even better.
So don’t get me wrong, you really don’t have to jazz up your corn on the cob, but if you do want to pull out all the stops, if you’re entertaining or something, there’s no other way to do it than with this super easy bbq recipe for grilled parmesan corn. My spicy BBQ chicken would be fantastic with this corn.
When I’m entertaining during the summer, I love to include corn on the menu since it’s so easy to prepare and usually very economical. Do you have a favorite recipe you like to serve at your backyard BBQ’s?
Yields 6 servings
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1/3 cup mayonnaise
- 1 clove garlic, minced
- ½ teaspoon salt
- 1/2 cup parmesan cheese
- 6 ears of corn, shucked
- Olive oil, as needed
- Combine the mayonnaise, minced garlic and salt and set aside.
- Brush the corn with olive oil and cook on a high heat grill. Brush with additional olive oil as needed. Grill the corn for 8 to 10 minutes, rotating often. Cook until the corn is tender and has grill marks.
- Transfer them to a serving plate. Spread the mayonnaise liberally all over the corn and sprinkle with parmesan cheese. Serve immediately.
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