Garlic Parmesan Corn On Cob (Print Version)
Grilled corn brushed with garlic butter and topped with melting Parmesan for a savory summer side.
# What You 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 chopped fresh parsley (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 Prepare:
01 - Heat grill to medium-high heat, approximately 400°F.
02 - In a mixing bowl, thoroughly blend softened butter with minced garlic, parsley, salt, and black pepper.
03 - Brush each ear of corn lightly with some of the garlic butter mixture.
04 - Place corn on the grill and cook, turning occasionally, for 10 to 12 minutes, until kernels are tender and lightly charred.
05 - Remove the corn from the grill and immediately brush with the remaining garlic butter.
06 - Immediately sprinkle grated Parmesan over each ear of hot corn so the cheese softens and adheres.
07 - Serve warm, garnished with additional chopped parsley if desired.
# Expert Advice:
01 -
- Brushing fresh corn with homemade garlic butter makes every bite taste like summer should.
- The Parmesan melts right into the warm kernels, creating that irresistible savory crust everyone grabs for first.
02 -
- If you grill the corn too long, it dries out before it ever gets that golden char—ten minutes is just about perfect.
- Mixing the garlic butter right before grilling keeps the flavors vivid and prevents the butter from separating.
03 -
- Grating the cheese extra-fine makes sure it melts quickly and sticks better than thick shreds.
- Add the final cheese sprinkle while the corn is still steaming hot for that perfect melty finish.