Garlic Parmesan Corn on Cob (Printable)
Grilled sweet corn brushed with garlic butter and topped with melting Parmesan for a savory summer side.
# What You'll Need:
→ Vegetables
01 - 4 ears fresh corn, husked
→ Garlic Butter
02 - 4 tablespoons unsalted butter, softened
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon fresh parsley, chopped (optional)
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Cheese
07 - 1/2 cup freshly grated Parmesan cheese
# How To Make:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Combine softened butter, minced garlic, chopped parsley, salt, and black pepper in a mixing bowl until thoroughly blended.
03 - Lightly brush each ear of corn with part of the garlic butter mixture.
04 - Place corn on the grill and cook for 10 to 12 minutes, turning occasionally, until the kernels are tender and moderately charred.
05 - Remove corn from the grill and immediately brush generously with the remaining garlic butter.
06 - Sprinkle grated Parmesan cheese over the hot corn so it melts slightly.
07 - Serve at once, garnished with extra parsley if desired.
# Expert Tips:
01 -
- Your hands will get buttery and messy and you wont regret a single bite.
- It turns the humble corn cob into an ear-resistible showstopper that steals the table.
02 -
- I once forgot to soften my butter and tore up the corn when spreading—room temp butter truly matters.
- Switching from pre-shredded to freshly grated Parmesan made the cheese actually melt instead of sitting on top.
03 -
- Let the butter fully melt in before adding cheese or it wont cling as well.
- Fresh Parmesan—not the jarred kind—seriously elevates every bite.