Why does everything taste better when it is grilled?? It’s the char, the fresh air, and fresh produce that create a perfect combination. When corn is in season, I cook it up as much as I possibly can.
It adds a perfect pop of sweetness to salads like my Light and Fresh Basil Pesto Chicken Salad, or my Farro, Corn, and Pesto Salad. It also makes for a great, and simple, side dish for a cookout. I was inspired by the idea of Mexican Street Corn, which is basically grilled corn tossed with Mexican cheese like cotija, mayo, and herbs. It’s really really good! Instead of making something that heavy though, the Italian girl in me thought I could add some parmesan (since I always have it around anyway), instead. Fresh herbs are a must though. I still used cilantro, but you could definitely use parsley. they are two very different tasting herbs, but both of them go well with corn and cheese…I mean what doesn’t?
Grilling corn can take a bit longer than other vegetables, because you have to rotate it so many times. Make sure to put that into consideration when you are figuring out the timing on everything else you are making.
A friend of mine even took the corn off of the cob, and tossed with the parmesan and herbs that way. It is a much easier way for kids to eat it.
Grilled Corn with Parmesan and Fresh Herbs
- Amounts vary depending on how many ears of corn you wish to make
- 4 ears of corn
- Parmesan cheese; about ⅓ cup, freshly grated; add as much as you like
- ¼ cup or so freshly chopped herbs; I like using cilantro or parsley (not together though)
- sunflower or grape seed oil, or some other high burning oil to coat the corn before putting them on the grill
- salt and pepper to taste
- red pepper flakes; optional
- Coat the corn with oil and a little salt
- Grill one side of the cob until it leaves grill makes
- Continue to turn it until all the sides are cooked
- Take it off the grill and roll it with some butter
- Place it on the plate you plan on serving it on and pour the grated parmesan over it
- Sprinkle some freshly chopped parsley or cilantro over them, and a little sprinkle of salt