This grilled Parmesan corn and zucchini is a perfect summer side dish. It's delicious warm straight off the grill, or re-heated the next day.
Side Dishes, Salads
Vegetarian, Lunch, Summer Sides, summer recipes, BBQ Side dishes, Summer Corn, Quick and Easy
Calories: 155 kcal
freshly ground black pepper
red pepper flakes
salt and freshly ground black pepper
1 to 2
grated Parmesan cheese
Combine the olive oil, Italian seasoning, black pepper and red pepper flakes in a small bowl.
Brush the corn and zucchini with the olive oil mixture.
Heat the grill to medium-high heat. Grill corn on the cob for 5 minutes. Add the zucchini to the grill and cook for another 8 minutes or so, until the corn starts to char and the zucchini is cooked but still firm. Rotate the vegetables every few minutes during the cooking process.
Remove the zucchini and corn from the grill and transfer to a cutting board. While the vegetables are still warm. Carefully remove the corn kernels from the husks using a sharp knife or a mandolin slicer. Place the corn kernels in a large bowl with the butter. Cut the zucchini into ½-inch chunks. Add the zucchini and Parmesan cheese to the corn and toss together until the butter melts and the cheese coats the veggies. Season with freshly ground black pepper. Stir in the oregano and fresh basil.
Serve warm or room temperature.
Grilled Parmesan Corn and Zucchini
Amount Per Serving
Calories from Fat 99
% Daily Value*
Saturated Fat 3g15%
Vitamin A 353IU7%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.