Time 30m Number Of Ingredients 4 Steps:
If you need to clean the grates, use a steel grill brush to do so. Dip a wad of paper towel into cooking oil and then wipe the grates. This step is important to prevent the chicken from sticking to the grates. Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F. Place the corn in a large pot or bucket or container and cover the corn with water. Let the corn soak in water for about 15-20 minutes. Remove the corn from the water and shake the water off of the corn husk. Place the corn over direct heat for 20-25 minutes. Don’t forget to turn the corn every five minutes. Remove the corn from the grill. Let it cold down for 2 minutes. Carefully remove the husk. Spread butter on the corn and season with salt and pepper. Remove all the husks and silks from the corn. Place corns on preheated grill and cook them for 15 minutes or until they are bright yellow. Remove the corns from the grill and place them on a plate. Spread garlic over corn, season with salt and pepper and sprinkle some chopped parsley before serving.
Time 17m Number Of Ingredients 6 Steps:
Combine butter, garlic powder, red pepper flakes, and chopped basil in a small bowl. Preheat a grill to medium-high heat. You can either grill corn directly on grates or wrap in aluminum foil and place on the gill. Brush butter mixture all over corn. If grilling directly on grates, just coat lightly. If wrapping in aluminum foil, give corn a heavy slather and seal the foil around the corn so the butter can’t leak out. Grill corn for 10 to 12 minutes, rotating about every 2 to 3 minutes. Remove corn from grill and brush with more butter mixture and sprinkle with Parmesan cheese.
Time 40m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat an outdoor grill or indoor grill pan to medium-high heat. Pulse the garlic in a food processor until very finely minced. Add the mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup Parmesan and pulse until everything is well combined. Pour the olive oil slowly into the mixture while pulsing. Take 1/4 cup of the mixture and brush it over the ears of corn so that they are completely coated, then set aside the remaining mixture. Mix the remaining 1/2 cup Parmesan with the parsley in a small bowl and set aside. Add the corn to the grill and cook, turning halfway through, until the corn is charred and browned in spots, about 15 minutes. Remove the corn to a platter and brush it with the remaining garlic mixture, then sprinkle the corn with the parsley and cheese mixture. Serve immediately.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the grill to medium heat, about 375°F (190°C). Cut the potatoes into thin wedges. Add to a large bowl. Add the green beans to a separate large bowl. Season the potatoes and green beans with salt, pepper, the garlic Parmesan seasoning, and olive oil. Toss well to coat. Add the potato wedges to the grill and cook for 5 to 7 minutes per side, until tender and grill marks appear Add the green beans and cook for about 5 minutes, turning occasionally, until grill marks appear. Transfer the potatoes and green beans from the grill to a serving bowl and squeeze lemon juice on top. Garnish with more lemon wedges. Enjoy!
Time 40m Yield 8 servings. Number Of Ingredients 5 Steps:
Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons. , Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Preheat an outdoor grill for high heat. Lay two ears of corn each on two separate pieces of aluminum foil large enough to wrap the ears completely. Place 1 teaspoon butter, 1 teaspoon garlic powder, and 2 teaspoons minced garlic on top of each bundle of corn. Season with salt and pepper. Tightly wrap the corn in the foil. Cook on preheated grill for 10 minutes; turn. Continue to cook another 10 to 14 minutes.
More about “garlic parmesan grilled corn recipe by tasty”
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat a grill or grill plate to medium heat. Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated. Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides. Remove the corn from the heat and set aside. Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted. Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese. Enjoy!
