Garlic Parmesan Corn On Cob (Printable)
Grilled sweet corn brushed with garlic butter and finished with a generous sprinkle of Parmesan.
# 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 It:
01 - Heat the grill to medium-high, approximately 400°F.
02 - In a small mixing bowl, blend softened butter with minced garlic, chopped parsley, salt, and black pepper until a uniform paste forms.
03 - Lightly coat each ear of corn with a portion of the garlic butter mixture using a basting brush.
04 - Arrange corn on the grill and cook, turning every few minutes, for 10 to 12 minutes until kernels are tender and just charred.
05 - Remove corn from the grill and immediately brush the remaining garlic butter evenly over the hot ears.
06 - Generously sprinkle grated Parmesan cheese over each ear of corn while still hot to allow the cheese to melt slightly.
07 - Serve promptly, garnished with extra chopped parsley if desired.
# Expert Tips:
01 -
- This garlic Parmesan corn brings welcome bold flavor to a usually simple favorite without any extra fuss.
- It became my go-to because of that magic moment when the cheese hits the hot buttered corn and actually melts in little salty strands.
02 -
- Once I forgot to save some garlic butter for after grilling and sorely missed that extra pop—never skip the second round of buttering.
- Letting the cheese hit the corn while it’s super hot is what makes it cling and melt perfectly, not waiting until it’s cool.
03 -
- If your corn is a little tough, soak the ears in cool water for 15 minutes before grilling to keep them plump.
- Add a splash of lemon juice to the butter mix—it brightens the whole dish in a subtle but brilliant way.