Garlic Parmesan Corn on Cob (Printable)

Sweet corn grilled and slathered in garlic butter, finished with melted Parmesan for a savory summer side.

# What You'll 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
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Cheese

07 - 1/2 cup freshly grated Parmesan cheese

# Steps:

01 - Heat grill to medium-high (approximately 400°F).
02 - Combine softened butter, minced garlic, chopped parsley, salt, and black pepper in a small mixing bowl and blend until smooth.
03 - Lightly brush each ear of corn with a portion of the garlic butter mixture.
04 - Place corn on the grill and cook, turning occasionally with tongs, for 10 to 12 minutes until kernels are tender and lightly charred.
05 - Remove corn from grill. While hot, brush remaining garlic butter over each ear and sprinkle generously with freshly grated Parmesan cheese.
06 - Serve immediately. Garnish with extra parsley if desired.

# Expert Tips:

01 -
  • The Parmesan melts into the garlicky butter until every bite sings with flavor you rarely get from simple corn.
  • This recipe revives classic corn on the cob with just enough decadence that even the simplest weeknight feels like a celebration.
02 -
  • Once I rushed the grilling and ended up with pale, underdone corn so always grill until the kernels are actually starting to blister.
  • Sprinkling the Parmesan while the corn is piping hot guarantees it melts into every groove—it’s the difference between good and unforgettable.
03 -
  • Grating fresh Parmesan over hot corn is a crucial detail—avoid pre-shredded cheese for the best melt and flavor.
  • Let the butter sit out until you can push a spoon straight through; cold butter never melds into the corn the same way.

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