If you’re searching for a way to elevate a classic summer favorite, this Parmesan Corn on the Cob Recipe is exactly what you need. It takes humble corn and transforms it with a luscious, cheesy, smoky butter that melts into every juicy kernel. The combination of Parmesan, smoked paprika, and garlic powder brings an irresistible flavor that’s rich, savory, and super comforting. Whether you’re grilling up a feast or just looking for a quick side, this recipe delivers satisfaction with every bite and makes corn on the cob feel like a special occasion dish.
Ingredients You’ll Need
The beauty of this Parmesan Corn on the Cob Recipe is in its simplicity. Each ingredient is chosen to boost the flavor, add a creamy texture, or impart lovely color that makes the corn truly shine. These essentials work together perfectly without overwhelming the natural sweetness of fresh corn.
- ½ cup finely grated Parmesan cheese: Adds a nutty, salty richness that melts beautifully into the butter base.
- ¼ cup butter (softened): The creamy medium that carries all the spices and Parmesan right onto the corn.
- 1 tablespoon smoked paprika: Introduces a subtle smoky depth that makes the corn taste like it’s fresh off the grill.
- 1 tablespoon garlic powder: Provides a mellow, garlicky undertone without overpowering the other flavors.
- 1 teaspoon sea salt: Enhances all the ingredients and brings out the natural sweetness of the corn.
- 4 ears of corn (shucked and broken in half): The star of the dish, fresh and juicy, ready to soak up that delicious Parmesan butter.
- Optional: Grated Parmesan cheese and green onions for garnish: Perfect finishing touches that add extra flavor and a pop of color.
How to Make Parmesan Corn on the Cob Recipe
Step 1: Prepare the Parmesan Butter
Start by blending your finely grated Parmesan cheese with softened butter, smoked paprika, garlic powder, and sea salt in a medium bowl. This mixture is the heart of the daydream-worthy flavor that will coat every kernel. It’s important to make sure everything is evenly combined so that every bite gets that perfect cheesy and smoky punch.
Step 2: Coat the Corn
Now, take those ears of corn, broken in half for easy handling, and slather them generously with your Parmesan butter. Press the butter on firmly with your hands so it sticks to every groove and kernel. This step is where your corn starts transforming from ordinary to unforgettable.
Step 3: Bake the Corn
Preheat your oven to 420°F (220°C). Arrange the buttered corn on a parchment paper-lined baking sheet and pop it in. Bake for 20 minutes without turning to let the Parmesan butter meld beautifully into the corn. During the last five minutes, switch your oven to broil to get some delicious char marks for a bit of smoky crispness.
Step 4: Grill the Corn
For that unmistakable grilled flavor, heat your grill to high. Wrap the coated corn in foil or lay it on a grill mat for an easy clean-up. Grill the corn for 10 to 12 minutes, turning occasionally, until it’s cooked through and shows those gorgeous, smoky grill marks that scream summer vibes.
Step 5: Serve and Garnish
Once cooked, serve your Parmesan Corn on the Cob Recipe hot, topped with a sprinkle of extra grated Parmesan and some sliced green onions if you like. These garnishes add fresh brightness and make the dish look as good as it tastes.
How to Serve Parmesan Corn on the Cob Recipe
Garnishes
A sprinkle of grated Parmesan cheese after cooking melts slightly on the warm corn, elevating the cheesy factor to new heights. Fresh green onions bring a vibrant green color and a gentle bite that complements the smoky, buttery flavors perfectly.
Side Dishes
This Parmesan Corn on the Cob Recipe pairs effortlessly with grilled meats, fresh salads, or even hearty sandwiches. Its rich, savory profile helps balance lighter dishes and adds a satisfying, juicy crunch to any meal.
Creative Ways to Present
For a fun twist, serve the corn on wooden skewers to make eating less messy and more festive. You can also slice the kernels off the cob after cooking and toss them into a salad or pasta, drizzled with a bit of the leftover Parmesan butter for a stunning, flavorful salad topper.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 2 days, making for a fantastic ready-to-reheat side dish that tastes almost as good as fresh.
Freezing
While freezing fresh corn on the cob is not ideal for texture, you can freeze the leftover Parmesan butter separately in a small container or ice cube tray for future use. Just thaw and spread on fresh corn for a quick version of the recipe anytime.
Reheating
To reheat, wrap the corn in foil and warm in the oven at 350°F (175°C) for about 10 minutes, or heat gently on the grill. This method preserves the juicy texture and keeps the buttery Parmesan goodness intact.
FAQs
Can I use frozen corn for this Parmesan Corn on the Cob Recipe?
Fresh corn works best for this recipe because it has a juicier texture that absorbs the Parmesan butter beautifully. However, if you only have frozen corn on the cob, thaw it completely and pat dry before applying the butter to avoid sogginess.
Is there a vegetarian version of this recipe?
This Parmesan Corn on the Cob Recipe is already vegetarian as it contains no meat. Just make sure to use Parmesan cheese labeled as vegetarian if avoiding animal rennet is important to you.
Can I make the Parmesan butter ahead of time?
Absolutely! The Parmesan butter can be made a day in advance and stored in the fridge. Just bring it back to room temperature before spreading it on the corn for easier application.
What if I don’t have a grill or oven?
You can cook the corn on the stovetop using a grill pan or even boil and then quickly toast the corn under a broiler for a minute or two to add some char. The key is getting that smoky, crispy finish that boosts the flavor.
How spicy is this dish due to the smoked paprika?
The smoked paprika adds a mild, smoky warmth rather than heat, so this recipe is not spicy but instead offers a gentle smoky flavor that enhances the Parmesan and garlic wonderfully.
Final Thoughts
It’s hard not to get excited about this Parmesan Corn on the Cob Recipe because it transforms something so simple into a flavor-packed delight that’s perfect for any meal. With its creamy, smoky, cheesy magic, it’s sure to become a new favorite in your kitchen. Give it a try and watch everyone’s faces light up as they bite into the buttery, golden goodness of this unforgettable corn.
Print
Parmesan Corn on the Cob Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes baking + 12 minutes grilling (optional)
- Total Time: 42 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Parmesan Corn on the Cob recipe features sweet corn coated in a flavorful Parmesan butter mixture, baked and then optionally finished on the grill for a smoky, charred taste. It’s a perfect side dish that combines creamy, cheesy, and smoky flavors with a hint of garlic and paprika.
Ingredients
Parmesan Butter Mix
- ½ cup finely grated Parmesan cheese
- ¼ cup butter (softened)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
Corn
- 4 ears of corn (shucked and broken in half)
Optional Garnish
- Grated Parmesan cheese
- Green onions, sliced
Instructions
- Prepare the Parmesan Butter: In a medium-sized bowl, mix together the finely grated Parmesan cheese, softened butter, smoked paprika, garlic powder, and sea salt until well combined to form a creamy, flavorful butter mixture.
- Coat the Corn: Spread the Parmesan butter evenly over each piece of corn, pressing it firmly with your hands so the coating sticks well and the corn is fully covered in the seasoned butter.
- Bake the Corn: Preheat your oven to 420°F (220°C). Place the butter-coated corn on a baking sheet lined with parchment paper and bake for 20 minutes without turning. For extra smoky char marks, broil the corn during the last 5 minutes of cooking carefully.
- Grill the Corn (Optional): Preheat your grill to high heat. Wrap the buttered corn in foil or place it on a grill mat, then grill for 10-12 minutes, turning several times until the corn is cooked through and has nice char marks, enhancing the smoky flavor.
- Serve: Remove the corn from heat and serve immediately. Garnish with additional grated Parmesan cheese and sliced green onions to add fresh, tangy accents to this rich, cheesy dish.
Notes
- For a smokier flavor, grilling the corn after baking is highly recommended but optional.
- Use softened butter to make mixing with Parmesan and spices easier and ensure even coating.
- Adjust the smoked paprika to taste if you prefer less or more smoky spice.
- Broil carefully during the last 5 minutes to avoid burning the cheese topping.
- Green onions add a fresh crunch but can be omitted for a simpler presentation.
