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Grilled Parmesan-Encrusted Corn on the Cob

by ADMIN on JULY 14, 2011

When corn is fresh, there’s nothing more satisfying than enjoying it straight off the cob in it’s full flavored glory. Until you try this corn. Then there may be no going back. Though this recipe requires a tad more work than simply throwing the corn into grill, it’s worth every extra minute. Grilled Parmesan-Encrusted Corn on the Cob Author: Adapted from Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 4 Grilled fresh corn on the cob seasoned with parmesan cheese and chili powder for a zesty part of your meal.


  • 4 corn on the cob, husk and hairs removed

  • ¾ cup freshly grated parmesan cheese

  • ½ cup plain fat free Greek yogurt

  • 1 Tbsp chili powder

  • 1 tsp ground black pepper

  • Aluminum foil


  1. Add corn to a large pot filled with water. Bring to a boil, then remove and let cool.

  2. Mix parmesan cheese with chili powder and pepper.

  3. After corn has cooled, brush with a light layer of yogurt. Then sprinkle with the parmesan mixture. Do this step over a square of aluminum foil to help collect the excess parmesan cheese mixture.

  4. After coating corn fully with the parmesan, wrap in aluminum foil. Roll the corn in the foil and twist the ends (like a peppermint candy wrapper), then fold the ends over to secure.

  5. Grill on medium-high for about 1 minute on each side; about 4 - 5 minutes total. Be careful not to leave the corn on for too long or the cheese will melt too much and stick to the foil.

  6. Delicious!



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