Grilled Corn On The Cob With Parmesan And Garlic
By Traeger Kitchen
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
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 Tablespoon | unsalted butter, melted |
| 2 | garlic cloves, minced |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| 6-8 ears of fresh corn, unshucked | |
| 1/2 Cup | shaved Parmesan cheese |
| 1 Tablespoon | fresh chopped parsley |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
In a small bowl, mix together the butter, garlic, salt, and pepper until well-combined.
3
Peel back the corn husks (do not remove entirely) and remove the silk. Rub the corn with half of the garlic butter mixture, then close the husks.
4
Arrange the corn directly on the grill grates. Close the lid and cook, turning occasionally, until the corn is tender, 25-30 minutes.
450 ˚F / 232 ˚C
00:30
5
Remove the corn from the grill and peel off the husks. Place the corn on serving platter, drizzle with the remaining garlic butter, and top with the Parmesan and parsley. Enjoy!
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