Salty, buttery, sweet….Basil Parmesan Grilled Corn on the Cob is the easy side dish your friends and family will devour in minutes. Simple and quick, a surprising spin on the usual summer sweet corn.
It’s the most wonderful time of the year….no, not Christmas. It’s SUMMER! Summer is finally here and with it comes some of the best produce of the entire year. Fresh peaches, refreshing watermelon….plump juicy tomatoes and sugary sweet corn….I’m literally drooling just thinking about it. It certainly makes eating healthier a lot easier (although I still love a big bowl of chocolate ice cream or a slice of cake). And going to the farmer’s market is a ton more fun than in the winter….don’t ya think?
So, just in time for all the summer parties to rush on in….I bring to you one of my favorite things ever. Grilled Corn on the Cob…but not just ANY corn on the cob. This one is slathered in a Basil Parmesan Butter and THEN topped with more fresh, chopped basil and finely grated parmesan cheese! Yes! MORE CHEESE! And guess what you won’t be missing? All the salt. And I usually put an entire stick of butter with a pound of salt on one ear of corn! Ok, maybe I’m exaggerating just a tad but I DO put a ton of butter and salt on my corn. So, this Basil Parmesan Grilled Corn on the Cob was my solution to the over-salting of my corn….which does a bit of bloat the next day. Tight shoes, shorts and bathing suits are really not a goal of mine in the middle of summer.
By packing all the flavor into a simple compound butter I was able to cut back on my salty butter addiction a bit. AND if you haven’t tried grilling your corn on the cob yet, you should definitely go get your grill fired up right now. Grilling the corn adds a fabulously caramelization to the corn…sort of “candy-ing” the kernels just slightly making them taste a bit smokey sweet. Another level of flavor that allows you to pull back on the need for extra butter. (I may or may not do it anyway….but I can’t help myself.)
Basil Parmesan Grilled Corn on the Cob would be totally perfect at your next summer barbecue. I love it alongside these Spicy Barbecue Ribs or my favorite Barbecue Chicken. And if you have any leftover corn, whip up this amazing Grilled Corn Salsa or my family’s favorite Black Eyed Pea and Corn Salad…..it’s totally amazing!
Basil Parmesan Grilled Corn on the Cob
- 8 tablespoons salted butter, room temperature
- 1 1/2 cups grated parmesan cheese
- 1/2 cup chopped fresh basil
- 8 ears of sweet corn, husks and silk removed
- 1 tablespoon olive oil
- Preheat grill.
- In a medium bowl, beat the butter, 1/2 cup cheese and 1/4 cup basil with a hand mixer until combined. Set aside.
- Brush the corn with the olive oil to coat.
- Place the corn on the grill and cook for 2-3 minutes or until the kernels begin to caramelize. Turn the corn and continue to cook until all sides are a bit charred.
- Transfer the corn to a platter and brush with the basil butter to coat.
- Sprinkle the corn with the remaining cheese and basil.
- Serve immediately.
Basil Parmesan Butter can be made up to 24 hours in advance and stored in the refrigerator in an airtight container. Bring to room temperature before using.
|Amount Per Serving||As Served|
|Calories Calories from fat|
|% Daily Value|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|