Garlic Parmesan Corn on Cob (Print Version)
Grilled corn brushed with garlicky butter and topped with melted Parmesan for a savory summer side.
# What You Need:
→ Vegetables
01 - 4 ears fresh sweet 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
# Directions:
01 - Set grill to medium-high heat (400°F).
02 - In a mixing bowl, combine softened butter, minced garlic, chopped parsley, salt, and black pepper until homogeneous.
03 - Brush each ear of corn lightly with a portion of the garlic butter mixture.
04 - Place corn on the grill. Cook, turning occasionally, for 10 to 12 minutes, until kernels are tender and lightly charred.
05 - Remove corn from grill. Immediately brush remaining garlic butter over the hot corn.
06 - Sprinkle freshly grated Parmesan generously over each ear while still hot to allow cheese to melt slightly.
07 - Serve immediately, garnishing with additional parsley if desired.
# Expert Tips:
01 -
- You get melting garlic butter in every bite of crispy, charred corn—like summer fair food at home.
- Sprinkling on fresh Parmesan just before serving makes the flavors pop in the simplest, crave-worthy way.
02 -
- I once left the corn on too long out of distraction; overcooking dries it out and the cheese slides right off—set a timer.
- Using pre-grated Parmesan means you miss out on those molten, savory pockets that only happen with fresh cheese.
03 -
- Grill with the lid down for part of the time to get evenly cooked, juicy kernels.
- Add the cheese while the corn is piping hot so it melts just enough to stick—don’t wait.