It’s definitely the season for eating outdoors and cooking all the fresh, in-season foods on the grill. Whether I’m throwing a little 4th of July party of just making a weeknight dinner for my family, corn on the cob is on a menu more often than not. Yes, you can’t go wrong with a generous amount of butter and salt, but I also love to play with fun flavor combinations on grilled corn on the cob. Corn is one of those versatile foods that goes well with everything. I love corn with hot sauce and Mexican cheese and also with fresh herbs and pestos, so I came up with a couple new favorites for this Summer. Try out my recipe for Parmesan Thyme corn on the cob below, or head on over to my site, Oleander and Palm for a recipe for Coconut Curry corn. —Jeran
Psst… Want to make those corn holders? Get the DIY project here!
Parmesan Thyme Grilled Corn
6 ears of corn, husked
½ cup butter, melted
3 cloves of garlic, crushed
½ tsp. lemon pepper
½ cup grated parmesan cheese
sprigs of fresh thyme (or dried)
In a bowl, combine the butter, garlic and lemon pepper. Set aside.
Place the husked corn on the grill directly. Grill on high for 2 mins on each side, or until the corn is golden brown. Remove from the grill and place each piece of corn on a square of non-stick foil. Brush on a generous amount of the butter mixture. Place sprigs of thyme all over the corn and sprinkle with a generous amount of parmesan cheese. Loosely wrap the foil around the corn. Place back on the grill for about 2 more minutes or until the cheese is melted.