Sink your teeth into the magic of Parmesan Corn on the Cob—a summer side dish that makes every meal feel like a backyard celebration. Sweet, juicy corn gets brushed with buttery olive oil, a sprinkle of garlic powder, and a generous snowfall of Parmesan, turning your everyday corn into a golden, savory treat. Whether you’re grilling outdoors or roasting in the oven, this recipe comes together in a snap yet delivers a knockout punch of flavor that’s impossible to resist. One bite and you’ll see why Parmesan Corn on the Cob has become a staple at every warm-weather gathering!
Ingredients You’ll Need
This Parmesan Corn on the Cob relies on a few simple ingredients, each playing its own special part to make the flavors sing. The key is to use the freshest corn you can find and let that natural sweetness shine alongside salty Parmesan, aromatic garlic, and fresh pops of parsley.
- Fresh corn (4 ears): The star of the show, offering sweetness and juicy crunch in every bite.
- Olive oil or melted butter (2 tablespoons): Brings richness and helps the seasoning cling to the kernels.
- Garlic powder (1/2 teaspoon): Adds irresistible depth and savoriness without overpowering the corn.
- Salt (1/4 teaspoon): Essential for balancing flavors and enhancing both the corn and the cheese.
- Black pepper (1/4 teaspoon): A pop of gentle heat and earthiness for extra flavor dimension.
- Grated Parmesan cheese (1/3 cup): The salty, nutty flourish that takes this corn to the next level.
- Chopped fresh parsley (2 tablespoons, optional): For a fresh burst of color and herbal brightness.
- Lemon wedges (optional): Squeezing lemon on top gives a hit of acidity that lifts all the flavors.
How to Make Parmesan Corn on the Cob
Step 1: Prep Your Corn
Start by husking your corn completely, peeling away every silk strand so the kernels are smooth and ready for flavor. If you’re using corn straight from the market, take a moment to admire those golden rows—they’re soon to be transformed!
Step 2: Brush & Season
Lay your husked corn on a tray or large plate and brush each ear generously with olive oil or melted butter. Next, combine the garlic powder, salt, and black pepper, and then sprinkle the seasoning over the corn. Roll the ears around a bit to ensure every kernel gets coated with the flavorful mixture.
Step 3: Grill or Roast
Preheat your grill (or oven) to medium-high heat. Place the prepared corn directly on the grill grates or arrange on a baking sheet for oven roasting. Cook for 10 to 12 minutes, turning every couple of minutes, until the corn is lightly charred in spots and perfectly tender. You’ll be able to smell the kernels getting extra sweet as they cook!
Step 4: Cheese Time
Once you’ve taken the corn off the heat, waste no time—you want the Parmesan to melt into those warm kernels! Sprinkle the grated Parmesan cheese generously onto each ear. Don’t be shy! The heat will soften the cheese just enough to adhere and melt slightly for that classic Parmesan Corn on the Cob magic.
Step 5: Finishing Touches
To finish, shower the corn with chopped fresh parsley for color and brightness. If you love a burst of acidity, squeeze a lemon wedge over the top—the citrus glow brings all the flavors together. Serve immediately while the corn is piping hot and the Parmesan is at its melty best.
How to Serve Parmesan Corn on the Cob
Garnishes
Nothing makes Parmesan Corn on the Cob pop like a sprinkle of vibrant green parsley or even a dusting of chili flakes if you want some heat. For a bright twist, lemon wedges invite each person to add a fresh, zesty squeeze over their own cob—simple, but totally transformative.
Side Dishes
Pair this corn with just about anything, from barbecued chicken to veggie burgers or summer salads. Its cheesy, garlicky depth holds its own at cookouts and potlucks alike, so don’t be surprised when it outshines the mains! For a classic combo, serve with potato salad or baked beans.
Creative Ways to Present
For a playful presentation, snap the cobs in half and skewer each piece with a colorful stick or cocktail pick—perfect for finger food at a picnic. Or, slice the corn off the cob and toss it in a big bowl with extra Parmesan and parsley for a cheesy corn salad everyone can scoop up.
Make Ahead and Storage
Storing Leftovers
If you have a few ears left after your meal, simply wrap them tightly in foil or place in an airtight container. Parmesan Corn on the Cob keeps well in the fridge for up to three days, making it a great option for prepping ahead and grabbing on busy nights or for lunches.
Freezing
To freeze, let the corn cool completely, then wrap each cob individually in plastic wrap and pop them into a freezer bag. They’ll keep their flavor for up to two months. Thaw in the refrigerator overnight before reheating to avoid mushy kernels.
Reheating
To reheat, unwrap and place the corn on a baking sheet in a 350°F oven for about 10 minutes, or until warmed through. You can also microwave them, wrapped in a damp paper towel, for about 1-2 minutes per cob. Add a fresh sprinkle of Parmesan after reheating for maximum flavor.
FAQs
Can I make Parmesan Corn on the Cob without a grill?
Absolutely! Just roast the corn in your oven on a baking sheet at 425°F for 10 to 12 minutes, turning once or twice. You’ll still get that delicious golden char and cheesy finish.
What’s the best type Side Dish
Freshly grated Parmesan is always the winner when making Parmesan Corn on the Cob. It melts better and has a nuttier, richer flavor than the pre-grated variety from a jar.
Can I make this recipe vegan?
Yes! Swap the butter for olive oil and use your favorite plant-based Parmesan-style cheese. The result will still be savory, satisfying, and 100 percent crowd-pleasing.
How do I get the cheese to stick better?
Sprinkle the Parmesan on right after the corn comes off the heat—it will melt onto the kernels. If you really want it to cling, you can brush the corn lightly with a bit more butter or oil before adding the cheese.
Can I use other herbs or seasonings?
Definitely! Parmesan Corn on the Cob is a fantastic canvas for creativity. Try adding smoked paprika, chili powder, or swapping parsley for basil or chives to spice things up.
Final Thoughts
If you’re looking to wow your friends or make a weeknight dinner special, you truly can’t go wrong with Parmesan Corn on the Cob. With its super-easy prep and irresistible layers of flavor, it’s the perfect side for anything from picnics to holiday feasts. Give it a try—and get ready for everyone to beg for the recipe!
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Parmesan Corn on the Cob Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the delicious flavors of summer with this recipe for Parmesan Corn on the Cob. Grilled to perfection and topped with savory Parmesan cheese, this side dish is sure to be a hit at your next barbecue.
Ingredients
Corn on the Cob:
- 4 ears of fresh corn, husked
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
- lemon wedges for serving (optional)
Instructions
- Preheat the Grill or Oven: Preheat your grill or oven to medium-high heat.
- Prepare the Corn: Brush the corn with olive oil or melted butter, then sprinkle evenly with garlic powder, salt, and black pepper.
- Grill the Corn: Place the corn directly on the grill grates or a baking sheet and cook for 10–12 minutes, turning occasionally, until lightly charred and tender.
- Add Parmesan: Remove from heat and immediately sprinkle with grated Parmesan cheese, allowing it to melt slightly.
- Garnish and Serve: Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve warm.
Notes
- For extra flavor, try mixing the Parmesan with a pinch of smoked paprika or chili powder.
- You can also use cotija cheese for a twist on Mexican street corn.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 180
- Sugar: 6g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
