Garlic Parmesan Corn on Cob (Print)

Grilled corn brushed with garlic butter and topped with melted Parmesan for a bright, 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 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 It:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Combine softened butter, minced garlic, chopped parsley, salt, and black pepper in a mixing bowl until smooth.
03 - Brush each ear of corn lightly with a portion of the garlic butter mixture.
04 - Cook the corn on the grill, turning occasionally, for 10 to 12 minutes, until kernels are tender and lightly charred.
05 - Remove corn from the grill and immediately brush with remaining garlic butter.
06 - Generously sprinkle grated Parmesan over each ear of hot corn so the cheese melts slightly.
07 - Serve immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • The garlic butter seeps into every crevice of the corn, making each bite luxuriously savory.
  • It transforms basic corn into a side everyone asks for by name, even those who claim they're not corn people.
02 -
  • If you rush and skip softening the butter, it won't spread evenly, so let patience win out—everything depends on it.
  • Adding cheese while the corn is hot from the grill ensures it melts perfectly into the butter; waiting even a minute too long and you’ll miss that magic.
03 -
  • Use a basting brush specifically for butter to avoid excess soaking and messy drips.
  • Grate your Parmesan right before serving for the best linger of flavor and melt.

Go Back