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

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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