Why You’ll Love This Recipe
What makes this Parmesan Corn on the Cob irresistible is the rich and smoky flavor that the Parmesan butter adds. It’s a savory treat, with garlic powder and smoked paprika creating layers of flavor. Whether you choose to grill or roast the corn, the result is always tender, juicy, and infused with a smoky char. This recipe is super easy to make and versatile, making it a perfect addition to any summer meal. It’s the kind of side dish that everyone will love and keep coming back to!
Ingredients
- ½ cup finely grated Parmesan cheese
- ¼ cup butter (softened)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 4 ears of corn (shucked and broken in half, see notes)
- Optional: Grated Parmesan cheese and green onions for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- 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.
- Coat the Corn: Spread the Parmesan butter evenly over the pieces of corn, pressing the butter on firmly with your hands to ensure the corn is well-coated.
- Choose Your Cooking Method:
- Baked Corn on the Cob: Preheat your oven to 420°F (220°C). Place the Parmesan buttered corn on a parchment paper-lined baking sheet. Bake for 20 minutes without turning the corn. For a few char marks, broil the corn during the last 5 minutes of cooking.
- BBQ Corn on the Cob: Preheat your grill on high heat. Wrap the buttered corn in foil or use a grill mat for best results. Grill for 10-12 minutes, turning the corn a few times until it’s cooked through and has several char marks.
- Serve: After cooking, serve the corn with a sprinkle of grated Parmesan cheese and some sliced green onions for added flavor and garnish.
Servings and Timing
- Servings: 4 servings
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Herb Garnish: Try adding a sprinkle of freshly chopped herbs, like cilantro or parsley, for an added burst of freshness.
- Cheese Swap: If you don’t have Parmesan, you can use Pecorino Romano or another hard cheese that melts well.
- Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the Parmesan butter mixture for some extra heat.
- Grilled Veggie Side: Pair this Parmesan corn with other grilled vegetables like zucchini, bell peppers, or asparagus for a complete summer meal.
Storage/Reheating
- Storage: Leftover cooked corn can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the corn in the microwave for 30 seconds to 1 minute, or warm it in a preheated oven at 350°F for about 5 minutes.
FAQs
Can I use frozen corn for this recipe?
While fresh corn is ideal for grilling or roasting, you can use frozen corn if fresh isn’t available. Just be sure to thaw it before applying the Parmesan butter.
Can I make the Parmesan butter ahead of time?
Yes, you can prepare the Parmesan butter a day ahead and store it in the refrigerator. Just let it come to room temperature before spreading it on the corn.
How do I break the corn in half?
To break the corn in half, simply grab both ends of the cob and snap it. The corn should break easily at the center.
Can I cook the corn in the oven without foil?
Yes, you can cook the corn without foil in the oven. Just follow the same baking instructions, and the Parmesan butter will form a delicious coating.
How can I tell when the corn is fully cooked?
When the corn is cooked, it should be tender and golden, with a slightly charred exterior if grilling. You can check by piercing a kernel with a fork—if it’s soft, it’s ready to go!
Can I add more seasoning to the butter mixture?
Absolutely! Feel free to experiment with your favorite seasonings, like chili powder, smoked salt, or a squeeze of fresh lime juice for an extra kick.
Can I make this recipe with corn still in the husk?
While this recipe calls for shucked corn, you can cook it in the husk on the grill if you prefer. Just soak the corn in water for about 15 minutes, then grill as usual, removing the husks after grilling.
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, though butter gives a richer flavor and helps the Parmesan cheese adhere better.
Can I make this recipe in advance?
For the best results, it’s best to cook the corn right before serving. However, you can prep the Parmesan butter and apply it to the corn ahead of time, then cook it closer to mealtime.
What should I serve with this Parmesan corn?
This Parmesan corn pairs wonderfully with grilled meats, BBQ chicken, steak, or a fresh salad for a balanced meal.
Conclusion
This Parmesan Corn on the Cob is an irresistible summer side dish that combines rich Parmesan butter with smoky, garlicky flavors. Whether you grill it on the BBQ or roast it in the oven, the result is always deliciously tender, smoky, and full of flavor. It’s an easy-to-make recipe that will impress your guests at any summer gathering or barbecue.
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Parmesan Corn on the Cob Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This smoky Parmesan Corn on the Cob recipe is a mouthwatering summer side dish, coated with garlicky Parmesan butter and smoked paprika, perfect for grilling or roasting.
Ingredients
½ cup finely grated Parmesan cheese
¼ cup butter (softened)
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon sea salt
4 ears of corn (shucked and broken in half)
Optional: Grated Parmesan cheese and green onions for garnish
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.
- Coat the Corn: Spread the Parmesan butter evenly over the pieces of corn, pressing the butter on firmly with your hands to ensure the corn is well-coated.
- Choose Your Cooking Method:
- Baked Corn on the Cob: Preheat your oven to 420°F (220°C). Place the Parmesan buttered corn on a parchment paper-lined baking sheet. Bake for 20 minutes without turning the corn. For a few char marks, broil the corn during the last 5 minutes of cooking.
- BBQ Corn on the Cob: Preheat your grill on high heat. Wrap the buttered corn in foil or use a grill mat for best results. Grill for 10-12 minutes, turning the corn a few times until it’s cooked through and has several char marks.
- Serve: After cooking, serve the corn with a sprinkle of grated Parmesan cheese and some sliced green onions for added flavor and garnish.
Notes
Leftover cooked corn can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat the corn in the microwave for 30 seconds to 1 minute, or warm it in a preheated oven at 350°F for about 5 minutes.
Feel free to use Pecorino Romano if you don’t have Parmesan.
Add cayenne pepper or red pepper flakes to the Parmesan butter for a spicy kick.
For a fresh herb garnish, try cilantro or parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
