Garlic Parmesan Corn on Cob (Printable Version)
Grilled corn brushed with garlic butter and topped with Parmesan for a savory, crowd-pleasing 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
# How To Make:
01 - Heat grill to medium-high (approximately 400°F).
02 - In a small bowl, thoroughly combine softened butter, minced garlic, parsley (if using), salt, and pepper until smooth.
03 - Brush ears of corn lightly with a portion of the prepared garlic butter.
04 - Place corn directly on grill grates and cook, turning occasionally with tongs, for 10 to 12 minutes or until kernels are tender and lightly charred.
05 - Remove corn from grill and immediately brush evenly with the remaining garlic butter mixture while still hot.
06 - Garnish each ear of corn generously with grated Parmesan cheese so it begins to melt.
07 - Serve immediately, adding extra chopped parsley if desired.
# Expert Tips:
01 -
- This corn's savory garlic-parmesan coating is a secret upgrade you’ll crave all season.
- I swear, even folks who don’t usually fuss over sides will go for seconds.
02 -
- If the grill is too hot the corn can burn on the outside and stay hard inside—medium-high is your friend.
- Brushing the corn right after grilling makes sure the garlic butter seeps into the cracks and every bite is juicy.
03 -
- Wrap a clean kitchen towel around the end of each cob for a heat-proof, rustic handle.
- Keep grated cheese ready right by the grill so it melts perfectly while the corn is hot.