Nothing says summer like fresh corn on the cob, and when you add the irresistible flavor of garlic parmesan, it becomes a true crowd-pleaser. This garlic parmesan corn on the cob recipe is perfect for backyard barbecues, quick weeknight dinners, or whenever you want to add a cheesy, garlicky twist to your corn.
Whether you’re grilling or boiling, this recipe is straightforward and yields perfectly seasoned corn every time. You’ll love how the garlic and parmesan meld into the buttery coating, making each bite rich and satisfying.
Why You'll Love This Recipe
- Quick and easy preparation with minimal ingredients.
- Rich, savory flavor from garlic and parmesan cheese.
- Perfectly buttery and tender corn every time.
- Great for summer cookouts or cozy dinners.
- Can be made on the grill, stove, or oven.
Ingredients
Gather these simple ingredients to create your garlic parmesan corn on the cob.
- 6 ears fresh corn on the cob, husked
- 6 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice (optional, for brightness)
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Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
- Calories: Approximately 180 per serving
How to Make Garlic Parmesan Corn on the Cob | YumFoodUsa
- Bring a large pot of salted water to a boil. Add the husked corn and cook for 8-10 minutes until tender and bright yellow.
- While the corn cooks, combine the melted butter, minced garlic, salt, pepper, and lemon juice in a small bowl. Stir well to mix.
- Drain the corn and pat dry with a clean towel. Brush each ear generously with the garlic butter mixture, making sure to coat all sides.
- Sprinkle freshly grated Parmesan cheese evenly over each ear, allowing it to stick to the butter.
- Optionally, place the corn on a hot grill for 2-3 minutes, turning occasionally, to melt the parmesan slightly and add a smoky flavor.
- Remove the corn from the grill and garnish with chopped fresh parsley for a pop of color and freshness.
- Serve immediately while warm and enjoy the blend of garlic, parmesan, and buttery goodness.
Tips for the Best Results
- Use fresh corn on the cob for the sweetest flavor and best texture.
- Don’t skip the lemon juice—it brightens the rich flavors beautifully.
- If you can’t grill, broil the corn in your oven for 3-4 minutes to melt the cheese nicely.
- For extra garlic punch, sauté the minced garlic in butter for 1-2 minutes before mixing.
- Use freshly grated Parmesan instead of pre-grated for a more authentic and melty finish.
Storage and Reheating
Store leftover garlic parmesan corn on the cob in an airtight container in the refrigerator for up to 2 days. The corn will lose some of its crispness but will still be delicious.
To reheat, warm the corn in a 350°F oven for about 10 minutes or microwave for 1-2 minutes, then add a little extra butter and cheese if desired to refresh the flavors.
Frequently Asked Questions
Can I use frozen corn for this recipe?
While fresh corn on the cob is ideal for this dish, you can use frozen corn kernels. Just cook the kernels according to package instructions and toss them with the garlic parmesan butter for a similar flavor.
Is this recipe suitable for grilling only?
No, you can boil, steam, grill, or even roast the corn on the cob for this recipe. The garlic parmesan butter works well no matter the cooking method.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a plant-based alternative and use a dairy-free parmesan-style cheese or nutritional yeast for a similar cheesy flavor.
How do I prevent the parmesan from falling off?
Brush the corn generously with the garlic butter while it’s hot, then sprinkle the parmesan immediately so it sticks. Grilling or broiling briefly afterwards helps melt the cheese onto the corn.