Grilled Corn on the Cob with Garlic Parmesan Sauce
If you’re a fan of Mexican street corn, you’ll definitely fall in love with my grilled garlic parmesan corn on the cob!
Servings: 4 ears of corn
Equipment
- Grill
- Tongs
- pastry brush
- Cutting board
- Large tray or dish
- Butter knife or spoon
- Small bowl
- Cheese grater
- Whisk
Ingredients
Grilled Corn
- 1 tbsp olive oil
- 4 each ears of corn husks removed
Garlic Parmesan Sauce
- ¾ cup mayonnaise
- ½ tbsp apple cider vinegar
- 1 ½ tsp lemon juice
- 4 each garlic cloves peeled
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ½ tbsp chives finely chopped
- 3 tbsp grated parmesan cheese
Instructions
Grilled Corn
- Preheat grill to medium heat
- Brush the ears of corn with olive oil. Grill for 10-15 minutes turning occasionally.
- Once the corn is cooked, remove from the grill onto a large plate or dish.
- To keep the corn warm, cover loosely with aluminum foil.
Garlic Parmesan Sauce
- In a small bowl, combine the ingredients with a whisk. Set aside until ready to use.
Garlic Parmesan Corn Assembly
- Spread the garlic parmesan sauce onto the grilled corn with a butter knife or back of a spoon.
Notes
Either freshly grated or jarred parmesan cheese.
Fresh or dried herbs are fine. For this recipe, I prefer fresh chives so the onion flavor is a little stronger, and dried oregano and basil so those flavors aren't as prominent.
Leftover garlic parmesan sauce can be stored in an airtight container in the fridge. The shelf life is whichever date for the parmesan cheese or the mayonnaise expires first.