Summer Lovin’ Grilled Corn Recipe Using Fresno State Sweet Corn!

De Young Properties Summer Lovin’ Grilled Corn Adapted recipe and photo from Culinary Ginger Summer Lovin’ Grilled Corn


  • 1 bulb garlic, very top cut off to expose cloves
  • 1 teaspoon olive oil
  • 4 ears of sweet corn, we recommend Fresno State Sweet Corn; husks pulled back or removed
  • 3 tablespoons plus 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup Parmesan cheese, grated
  • 2 teaspoons fresh basil, finely chopped


  1. Preheat grill on high
  2. Drizzle the garlic bulb with oil and wrap in aluminum foil
  3. Brush 3 tablespoons of butter all over corn ears
  4. Add the garlic to the grill 20-25 minutes before the corn
  5. Add the cobs to the grill and grill until each side gets a nice char, turning often and checking so they don’t burn
  6. Remove both the corn and the garlic
  7. Cover the corn with foil to keep warm while you prepare the butter
  8. Open the foil to allow the garlic to cool so you can handle it.
  9. In a bowl, add the remaining 4 tablespoons softened butter, the cooled garlic cloves, salt and pepper. Mash and mix well.
  10. To a shallow bowl add the Parmesan cheese and basil, mix well.
  11. Spread the butter all over the corn cobs, then sprinkle on the Parmesan and basil.
  12. Enjoy!

Adapted recipe and photo from Culinary Ginger

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