There’s something about garlic parmesan corn on the cob that makes summer meals instantly better. The blend of butter, garlic, and sharp parmesan cheese adds irresistible flavor to sweet, juicy corn. Whether you’re grilling for a backyard barbecue or just craving an easy side, this recipe is sure to become a favorite.
You’ll love how simple it is to make this garlic parmesan corn, and how it complements so many dishes. It’s perfect for serving alongside grilled meats, salads, or enjoying on its own.
Why You’ll Love This Recipe
- Rich garlic and parmesan flavor enhances sweet corn naturally.
- Quick and easy to prepare, ready in under 30 minutes.
- Perfectly grilled for a smoky, slightly charred finish.
- Great as a side dish or appetizer for any occasion.
- Uses simple ingredients you likely have on hand.
Ingredients
Gather these fresh ingredients to create your garlic parmesan corn on the cob.
- 6 ears fresh corn on the cob, husked
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon olive oil (for brushing grill)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
- Calories: Approximately 180 per serving
How to Make Garlic Parmesan Corn on the Cob | YumFoodUsa
- Preheat your grill to medium-high heat, around 375°F to 400°F, and lightly brush the grates with olive oil to prevent sticking.
- In a small bowl, combine the melted butter with minced garlic, salt, and pepper, stirring until well mixed.
- Brush each ear of corn generously with the garlic butter mixture, ensuring all sides are coated.
- Place the corn directly on the grill grates and cook for about 12-15 minutes, turning every 3-4 minutes until the kernels are tender and charred in spots.
- Remove the corn from the grill and immediately sprinkle with grated parmesan cheese while still hot, allowing it to melt slightly.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve warm and enjoy the perfect balance of smoky, garlicky, cheesy corn on the cob.
Tips for the Best Results
- Use fresh corn when possible for maximum sweetness and juiciness.
- Don’t husk the corn too early; keep it fresh until just before grilling.
- Turn the corn regularly while grilling to prevent burning and ensure even cooking.
- Apply the parmesan cheese right after grilling so it melts perfectly on the hot corn.
- Try adding a squeeze of fresh lemon juice for a bright, tangy twist.
Storage and Reheating
Store any leftover garlic parmesan corn on the cob in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a skillet over medium heat to maintain flavor and texture.
For longer storage, you can freeze the corn after cooking and cooling it completely. Wrap each ear tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this recipe without a grill?
Yes, you can boil or roast the corn on the cob and then apply the garlic parmesan butter. For roasting, bake at 400°F for about 20-25 minutes, turning halfway through.
Is parmesan cheese necessary or can I substitute it?
Parmesan adds a salty, nutty flavor that’s key to this recipe, but you can substitute with Pecorino Romano or a mild cheddar if preferred.
How do I keep the corn from drying out on the grill?
Brushing the corn with garlic butter before and during grilling helps keep it moist. Also, avoid overcooking by turning the corn often.
Can I prepare the garlic butter ahead of time?
Absolutely! Prepare the garlic butter mixture up to a day in advance and store it in the fridge. Bring it to room temperature before brushing on the corn.
