Garlic Parmesan Corn on Cob (Printable)
Sweet corn grilled and brushed with garlic butter, topped with melting Parmesan for a savory summer side.
# Ingredient List:
→ 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
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Cheese
07 - 1/2 cup freshly grated Parmesan cheese
# Steps:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small bowl, blend softened butter with minced garlic, chopped parsley, salt, and black pepper until uniformly mixed.
03 - Use a basting brush to lightly coat each ear of corn with a portion of the garlic butter mixture.
04 - Arrange corn on the grill and cook, turning occasionally with tongs, for 10 to 12 minutes, until kernels are tender and show light char marks.
05 - Remove corn from heat and immediately brush with the remaining garlic butter while hot.
06 - Sprinkle each ear generously with freshly grated Parmesan cheese, allowing it to melt slightly on the warm corn.
07 - Serve immediately, garnished with additional chopped parsley if desired.
# Expert Tips:
01 -
- The salty Parmesan melts into the warm garlic butter, clinging to every juicy kernel in a way that feels sneakily indulgent.
- It saves even the most uninspired midweek grill nights and instantly impresses anyone who tries it.
02 -
- Once, I got impatient and tried to grill the corn on too high a flame—charred outsides, raw insides are not a good look.
- Letting the butter soften fully makes the mixture spread like a dream and keeps the garlic from clumping.
03 -
- Grilling the corn with the lid closed helps the butter soak in while giving a perfect char.
- Letting the freshly cooked corn rest for a minute before adding cheese means meltiness without dripping everywhere.