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 Minutes
Cook Time
30 Minutes
Pellets
Mesquite
Yields: 6 Servings
Ingredients
main
- 4 Tablespoonbutter, melted
- 2 Clovegarlic, minced
- To Tastesalt and pepper
- 8 ears fresh corn
- 1/2 Cupshaved Parmesan
- 1 Tablespoonchopped parsley
Units of measurement:
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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