Description
This Parmesan Corn on the Cob recipe combines smoky paprika, garlic, and creamy Parmesan butter to elevate the classic sweet corn. Baked or grilled to perfection, it’s a deliciously cheesy and flavorful side dish that’s easy to prepare and perfect for any barbecue or family dinner.
Ingredients
Scale
Parmesan Butter Mixture
- ½ cup finely grated Parmesan cheese
- ¼ cup butter (softened)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
Corn
- 4 ears of corn (shucked and broken in half)
Optional Garnish
- Grated Parmesan cheese
- Green onions (sliced)
Instructions
- Prepare the Parmesan Butter: In a medium-sized bowl, thoroughly mix the finely grated Parmesan cheese, softened butter, smoked paprika, garlic powder, and sea salt until you achieve a smooth, well-combined butter mixture full of flavor.
- Coat the Corn: Evenly spread the prepared Parmesan butter over all the pieces of corn, pressing firmly with your hands to ensure every kernel is generously coated with the flavorful mixture.
- Bake the Corn on the Cob: Preheat your oven to 420°F (220°C). Place the buttered corn on a baking sheet lined with parchment paper. Bake the corn for 20 minutes without turning. For a few appealing char marks and extra flavor, broil the corn for the last 5 minutes of cooking.
- Grill the Corn on the Cob: Alternatively, preheat your grill to high heat. Wrap the buttered corn in foil or place it on a grill mat to prevent sticking. Grill the corn for 10-12 minutes, turning several times so it cooks evenly and develops nice char marks all over.
- Serve: Once cooked, transfer the corn to a serving plate. Garnish with an additional sprinkle of grated Parmesan cheese and sliced green onions to add freshness, color, and an extra burst of flavor. Serve immediately and enjoy!
Notes
- For best results, use fresh sweet corn that is in season.
- The Parmesan butter can be made ahead and stored in the refrigerator for up to 2 days.
- Wrapping the corn in foil on the grill helps retain moisture but grilling without foil will give a smokier flavor and more char.
- Adjust the amount of smoked paprika and garlic powder to your taste preferences.
- This recipe can be doubled or tripled for larger gatherings.
