There’s something truly special about corn on the cob in the summertime, but when you add garlic and parmesan, it transforms into a mouthwatering treat you won’t want to miss. This garlic parmesan corn on the cob recipe is the perfect way to bring bold flavor to your outdoor meals or a simple weeknight dinner.
Whether you’re grilling for a crowd or just craving a delicious side, this recipe is easy to follow and delivers irresistible taste every time. Get ready to impress your family and friends with this flavorful summer delight!
Why You’ll Love This Recipe
- Quick and easy to prepare in under 30 minutes.
- Combines savory garlic and nutty parmesan for a rich taste.
- Perfectly grilled corn adds a smoky, charred flavor.
- Great side dish for barbecues, picnics, or casual dinners.
- Customizable with fresh herbs and seasonings to suit your taste.
Ingredients
Gather these simple ingredients to make your garlic parmesan corn on the cob stand out.
- 6 ears fresh corn on the cob, husked
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges (optional, for serving)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
- Calories: Approximately 180 per serving
How to Make Irresistible Garlic Parmesan Corn on the Cob: A Flavorful Summer Delight!
- Preheat your grill to medium-high heat, about 400°F, for direct grilling.
- In a small bowl, combine softened butter, minced garlic, smoked paprika, salt, and pepper until well mixed.
- Brush each ear of corn generously with the garlic butter mixture, coating evenly on all sides.
- Place the corn directly on the grill grates and cook for 12-15 minutes, turning every 3-4 minutes to get an even char and grill marks.
- Once the corn is tender and slightly charred, remove it from the grill and immediately sprinkle with grated parmesan cheese and chopped parsley while still hot.
- Serve the corn with lemon wedges on the side for a bright, zesty finish if desired.
Tips for the Best Results
- Use fresh corn for the sweetest, juiciest flavor.
- Don’t skip turning the corn regularly to avoid burning and ensure even cooking.
- For extra garlic punch, add a bit of garlic powder to the parmesan topping.
- Try wrapping the corn in foil if you prefer a more steamed texture instead of charred.
- Serve immediately for the best taste and texture, as parmesan melts best on warm corn.
Storage and Reheating
If you have leftovers, wrap the garlic parmesan corn in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 2 days. The flavors remain delicious, but the texture is best enjoyed fresh.
To reheat, place the corn in a preheated oven at 350°F for about 10 minutes or microwave it for 30-45 seconds until warm. Reapply a little butter or parmesan if desired to refresh the flavor.
Frequently Asked Questions
Can I make this recipe in the oven instead of on the grill?
Yes, you can bake the corn on the cob at 400°F for about 20-25 minutes, turning halfway through. Brush with garlic butter before baking and add parmesan and parsley after cooking.
Is it better to use fresh or frozen corn for this recipe?
Fresh corn is preferred for grilling because it’s juicier and sweeter. Frozen corn lacks the husk and tends not to char well, so it’s less ideal for this recipe.
Can I prepare the garlic butter mixture ahead of time?
Absolutely! You can make the garlic butter up to one day ahead and keep it refrigerated. Just bring it to room temperature before spreading on the corn.
What can I use instead of parmesan cheese?
If you want a different twist, try using cotija cheese or grated asiago. Both add a nice salty, tangy flavor that complements the garlic well.
