Garlic Parmesan Corn On Cob (Printable Version)
Grilled corn brushed with garlic butter and finished with melted Parmesan for a bright, 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
# Directions:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small mixing bowl, blend softened butter, minced garlic, chopped parsley, salt, and black pepper until thoroughly combined.
03 - Using a basting brush, lightly coat each ear of corn with some of the garlic butter mixture.
04 - Place corn directly on the grill grates and cook, turning periodically with tongs, for 10 to 12 minutes until kernels are tender and lightly charred.
05 - Remove corn from grill and immediately brush remaining garlic butter generously over hot corn.
06 - While corn is still hot, sprinkle freshly grated Parmesan over each ear so it softens and adheres.
07 - Transfer to serving platter and garnish with additional parsley if desired. Serve immediately.
# Quick Tips:
01 -
- The buttery, garlicky layer seeps right into the corn, making every bite more swoon-worthy than the last.
- It's a snap to pull together and always vanishes first at gatherings, no matter how much you make.
02 -
- Skipping the step of brushing butter before grilling can leave the corn dry and unevenly cooked—I learned that the sticky way.
- Grating Parmesan fresh over hot corn, rather than pre-shredded, was the game changer for flavor and texture.
03 -
- If you let the corn rest for two minutes after the final butter, the flavors really settle in.
- Lightly toasting the garlic in the butter on the stovetop before mixing it all together gives an extra, mellow depth.