Grilled Corn on the Cob with Parmesan and Garlic
By Traeger Kitchen
16 Reviews
Give this summer side a cheesy garlic kick. Fresh corn is covered in a garlic butter mix, grilled till tender, and finished with melt-in-your-mouth parmesan and a parsley garnish.
Prep Time
5 Min
Cook Time
30 Min
Pellets
Mesquite
Yields: 6 Servings
Ingredients
main
| 4 Tablespoon | butter, melted |
| 2 Clove | garlic, minced |
| To Taste | salt and pepper |
| 8 | ears fresh corn |
| 1/2 Cup | shaved Parmesan |
| 1 Tablespoon | chopped parsley |
Units of Measurment:
Step
Step 1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Step 2
Place butter, garlic, salt and pepper in a medium bowl and mix well.
Ingredients
4 Tablespoon butter, melted
2 Clove garlic, minced
To Taste salt and pepper
Step 3
Peel back corn husks and remove the silk. Rub corn with half of the garlic butter mixture.
Ingredients
8 ears fresh corn
Step 4
Close husks and place directly on the grill grate. Cook for 25 to 30 minutes, turning occasionally until corn is tender.
00:30
450 ˚F / 232 ˚C
Step 5
Remove from grill, peel and discard husks. Place corn on serving tray, drizzle with remaining butter and top with Parmesan and parsley.
Ingredients
1/2 Cup shaved Parmesan
1 Tablespoon chopped parsley
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