Description
This Butter Garlic Parmesan Corn on the Cob recipe is a flavorful and easy-to-make side dish perfect for grilling season. Fresh corn is brushed with a rich garlic butter sauce, grilled to perfection, then topped with savory Parmesan cheese and fresh parsley, delivering a deliciously cheesy and garlicky taste with a hint of smoky char.
Ingredients
Scale
Corn and Toppings
- 4 ears of fresh corn, husked and cleaned
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
- Lemon wedges for serving (optional)
Garlic Butter Mixture
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, around 375°F to 450°F, to prepare for cooking the corn evenly with a nice char.
- Prepare Garlic Butter: In a small bowl, combine the melted butter with the minced garlic, stirring well so the garlic is thoroughly mixed into the butter, enhancing its flavor.
- Brush Corn: Using a brush, coat each ear of corn evenly with the garlic butter mixture. Reserve a small amount of this mixture to apply later after grilling.
- Grill Corn: Place the prepared corn directly on the grill grates. Grill for 10 to 12 minutes, turning the ears occasionally to ensure all sides become tender and develop a slight char for smoky flavor.
- Apply Remaining Butter: Remove the corn from the grill and immediately brush the hot ears with the remaining garlic butter to lock in moisture and flavor.
- Add Parmesan and Season: Sprinkle the grated Parmesan cheese evenly over the hot corn. Then season with salt and freshly ground black pepper according to your taste preferences.
- Garnish and Serve: Garnish the corn with freshly chopped parsley for a burst of color and fresh taste. Serve immediately with lemon wedges on the side for optional tangy brightness.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the garlic butter mixture before brushing.
- If you don’t have a grill, you can roast the corn in the oven at 425°F for 20-25 minutes, turning once midway.
- Use fresh Parmesan cheese for best melting and flavor results rather than pre-grated powder.
- To keep leftovers, wrap the corn tightly in foil and refrigerate for up to 2 days. Reheat gently before serving.
- Lemon wedges add a fresh citrus touch that complements the savory parmesan and garlic very well.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn with toppings
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: grilled corn, garlic butter corn, Parmesan corn on the cob, side dish, summer recipe, barbecue side
