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Parmesan Corn on the Cob Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 52 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/parmesan-corn-on-the-cob-recipe/