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#MenuMonday: Grilled Corn

#MenuMonday: Truffle Oil, Garlic, and Parmesan Grilled Corn

For #MenuMonday we have a great side dish for your next event.  This recipe for Truffle Oil, Garlic, and Parmesan Grilled Corn from adds the perfect flavor to the vegetable.  The corn would be a great side at a cookout.  This fancier take on the traditional corn on the cob would be perfect at a wedding too!  Your guests will love this recipe and will want the recipe as soon as they see the side dish.

Grilled Corn


  • 12 Ear Corn
  • Olive Oil
  • 2 Clove Garlic
  • 2 tbsp. Olive Oil
  • 1 tbsp. Fresh Lemon Juice
  • 3 tbsp. White Truffle Oil
  • 2 oz. Parmigiano-Reggiano


  1. Brush 12 husked ears with olive oil. Grill on medium-high until tender, about 20 minutes.
  2. In a small bowl, combine 2 garlic cloves, grated; 2 tablespoons olive oil; and 1 tablespoon fresh lemon juice.
  3. During the last 15 minutes of grilling, baste corn with the garlic-lemon oil.
  4. Transfer corn to a platter and sprinkle with 3 tablespoons white truffle oil and 2 ounces finely grated Parmigiano-Reggiano (about 1/2 cup).
  5. Serve immediately.

Yield: 12 Servings

Tip: For a smoky, slightly charred flavor, remove silks and husks, then brush corn with oil before grilling. Prefer a moister kernel? Strip away silks only and grill the ears inside their husks after a 20-minute soak in cold water.

Original Recipe:

Make sure to let us know if you enjoyed this Truffle Oil, Garlic and Parmesan Grilled Corn!

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