Parmesan Corn on the Grill


Another super easy side dish to make while you grill your main dish.

Parmesan Corn on the Grill

Sweet corn, as many ears as you like
Butter, softened
Parmesan cheese, freshly grated
Kosher salt

Cut enough pieces of aluminum foil to fully cover each ear of corn.

Lay one ear of corn on one foil sheet. Spread butter over all sides of the corn. Sprinkle cheese over all sides of the corn and do the same with the salt. Wrap foil around corn.

Place corn on grill for 10 minutes. Turn and grill for 5 more minutes. Be careful opening the corn.

Makes as many servings as you have ears of corn.

Happy Cooking!

Grilled Corn on the Cob with Sweet and Spicy Butter


I grill corn on the cob quite a bit because it’s so easy to throw it on the grill at the same time as the meat. This recipe is easy ~ just grill the corn and slather on the butter. The butter can be increased easily if you are making more than 6 ears or divided for fewer ears. I usually make 3 ears of corn and the amount of butter sauce is just right for 3 ears.

Grilled Corn on the Cob with Sweet and Spicy Butter

6 lears sweet corn in husks
2 tbsps butter
4 garlic cloves, minced
1 tsp brown sugar
1/4 tsp crushed red pepper flakes
1/4 tsp chili powder

Carefully peel back corn husks to within 1 inch of bottom and remove silk. Pull husks back up. Soak corn in cold water for 1 hour before grilling.

Gill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally.

Meanwhile, in a small saucepan, melt butter. Add the rest of the ingredients and mix well. Serve with grilled corn.

Makes 6 servings.

Happy Cooking!

Grilled Corn with Jalapeno Lime Butter

Leave a comment

Yikes, I am so far behind today ~ it’s going to be one of those days, I guess.

I have a couple of grilled corn recipes that are really good but the pictures are from before I figured my camera out so they are pretty bad. Hopefully, I’ll get to the farm stands out at the beach this weekend and get some sweet corn and retake the pictures. The recipe is adapted from Coastal Living.

Grilled Corn with Jalapeno Lime Butter

1/2 cup butter
2 jalapeno peppers, seeded and minced
2 tbsps lime zest
1 tsp fresh lime juice
6 ears fresh corn
1 tbsp olive oil
2 tsps kosher salt
1 tsp fresh ground black pepper

Combine first 4 ingredients and shape into a log. Wrap in wax paper and chill 1 hour.

Remove and discard husks and silks from corn. Rub corn with olive oil and sprinkle with kosher salt and pepper.

Grill corn, covered with grill lid, over high heat for 10 to 15 minutes or until tender, turning often.

Serve with flavored butter.

Serves 6

Happy Cooking!

BBQ Shrimp and Jumbo Corn Muffins


After watching Down Home with the Neely’s on Sunday, I decided to post my recipes for BBQ shrimp and corn muffins. Both of these recipes are really, really good.

The shrimp can be made in a disposable aluminum pan to make for easier clean up. Also, use the E Z Peel shrimp as it’s hard to get the shells of if you don’t.

For the corn muffins, you will need a jumbo muffin pan. You can use fresh corn kernels, frozen corn kernels (unthawed), or canned, well-drained corn kernels.

BBQ Shrimp

4 lbs. unpeeled large raw shrimp (use E Z Peel)
2 lemons, cut in wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1.2 cup Worcestershire sauce
4 garlic cloves, chopped
3 tbsps Old Bay Seasoning
1 tsp dried rosemary
1 tsp dried thyme
French bread (optional)

Place shrimp in a 13×9 pan and top with lemon wedges and bay leaves.

Stir together butter and next 6 ingredients and pour over shrimp.

Bake uncovered at 400º for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.

Serve with bread and extra lemon if desired.


Jumbo Corn Muffins

1 cup flour
3/4 cup yellow cornmeal
2 tbsps sugar
1 1/2 tsps baking powder
1 tsp salt
1 pinch cayenne pepper
2/3 cup buttermilk
3 tbsps vegetable oil
1 large egg
2/3 cup corn kernels

Heat oven to 450º and grease a jumbo muffin pan with nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, salt and cayenne together in a bowl.

In a small bowl, whisk together buttermilk, oil and egg.

Add buttermilk mixture to the flour mixture and stir until ingredients are just moistened.

Fold in the corn.

Divide batter evenly among muffin cups.

Bake at 400º for 22 minutes or until tops are golden.

Remove pan to wire rack to cool.

Serve warm or at room temperature.

Happy Cooking!