Parmesan Corn on the Cob

$To make Parmesan Corn on the Cob, you need the following items: - 4 ears of fresh corn, husked - 1/2 cup grated Parmesan cheese - 1/2 cup unsalted butter, melted - 1 tablespoon garlic powder - 1 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (optional) - Salt and black pepper to taste - Fresh parsley, chopped, for garnish You can add a few items to boost the flavor. Consider using: - Lime juice for a zesty kick - Fresh herbs like basil or cilantro - Chili flakes for extra heat These can make your dish even more special. Always choose fresh corn for the best taste. Look for: - Bright green husks that are tightly wrapped - Plump kernels that feel full when you squeeze - A sweet smell, which means it's fresh Fresh corn makes your Parmesan Corn delightful and tasty. {{ingredient_image_1}} Start with fresh corn. Husk four ears of corn, removing all the silky threads. Rinse them under cool water to remove any dirt. Pat them dry with a clean towel. This step helps the butter stick better. Fresh corn adds sweet flavor and crunch, making this dish shine. In a bowl, combine half a cup of melted unsalted butter with garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well until all ingredients blend. This mixture adds flavor and richness. Taste it and adjust the spices if needed. You want a balance of flavors that will enhance the corn. Preheat your grill to medium-high heat. Brush each ear of corn generously with the butter mixture. Make sure to coat all sides for the best flavor. Place the corn on the grill grates. Grill for 10 to 15 minutes, turning them often. Look for nice grill marks and tender kernels. Once done, remove the corn and sprinkle grated Parmesan cheese over each ear right away. The heat will help melt the cheese. Garnish with fresh parsley for color and flavor. Enjoy this tasty treat! Grilling corn is simple and fun. First, preheat your grill to medium-high heat. This helps cook the corn evenly. Use fresh ears of corn for the best taste. Husk the corn and remove all the silk. Brush each ear with your butter mixture. Place the corn directly on the grill grates. Turn the corn every few minutes. Grill for about 10-15 minutes. Look for tender corn and nice grill marks. To get the cheese to melt just right, sprinkle the Parmesan right after grilling. The heat from the corn will help it melt. Use grated Parmesan for even coverage and quicker melt. This step adds a creamy taste to your corn. If you like extra flavor, try adding some extra cheese on top after the first sprinkle. Serve your Parmesan corn with a sprinkle of fresh parsley for color. This adds a nice touch to your plate. Pair it with grilled meats or fresh salads. It also goes well with summer picnics or BBQs. For a gourmet touch, add a squeeze of lemon juice. This gives a fresh and zesty flavor. Enjoy your corn as a side or a main dish! Pro Tips Choose Fresh Corn: Select ears of corn that are bright green and tightly wrapped in husks. The fresher the corn, the sweeter and more flavorful your dish will be. Grill with Care: Keep an eye on the corn while grilling. Turn it frequently to ensure even cooking and prevent burning. Experiment with Cheese: While Parmesan is delicious, try mixing in other cheeses like feta or cotija for a different flavor profile. Add a Zing: For a more zesty flavor, squeeze fresh lime juice over the corn right before serving to enhance the dish. {{image_2}} You can switch up the cheese for new flavors. Try using feta for a tangy bite. Goat cheese adds a creamy texture. For a stronger taste, use aged cheddar or blue cheese. Each cheese brings its own twist to the dish. Experiment to find your favorite! If you love heat, add more cayenne pepper. You can also use chili powder for a different kick. For a milder version, skip the cayenne and use just smoked paprika. Adjusting spices gives you control over the flavor. Don’t be shy to taste as you go! For a vegetarian version, replace the butter with olive oil. This keeps it rich while staying plant-based. For a vegan option, use vegan butter and dairy-free cheese. There are many great brands that melt well. These swaps make the dish suitable for all diets! After enjoying Parmesan corn on the cob, you may have some left. To keep it fresh, let the corn cool to room temperature. Wrap each ear tightly in plastic wrap or foil. This helps keep moisture in and prevents the corn from drying out. Store the wrapped corn in the fridge. It will last for about 3-4 days. When you’re ready to enjoy the leftovers, I suggest reheating them on the grill or in the oven. For the grill, heat it to medium. Place the corn on the grill for about 5 minutes, turning often. This method keeps the corn juicy. If using the oven, preheat it to 350°F (175°C). Wrap the corn in foil and heat for 10-15 minutes. The cheese melts nicely this way. If you want to save corn for later, freezing is a good option. First, cook the corn as per the recipe. Let it cool completely. Then, wrap each ear in plastic wrap. Place the wrapped corn in a freezer bag. Squeeze out excess air before sealing. You can store it in the freezer for up to 6 months. When you’re ready to eat, thaw it in the fridge overnight and reheat as mentioned. You know corn is done when it is tender. Look for bright yellow kernels. They should also have nice grill marks. Cooking time is about 10-15 minutes. Turn the corn every few minutes for even cooking. If you poke a kernel with a fork, it should feel soft. This shows it is ready to enjoy. Yes, you can make Parmesan corn in the oven. Start by preheating your oven to 400°F (200°C). Husk the corn and place it on a baking sheet. Brush the corn with the butter mixture as you would for grilling. Cover the corn with foil to keep it moist. Bake for about 20-25 minutes. After baking, add the Parmesan cheese while hot. This method yields a tender and tasty corn. You can use many fun seasonings for corn on the cob. Try chili powder for a kick. Italian seasoning adds a nice touch. A squeeze of lime juice freshens up the flavor. You can also mix in some herbs like basil or cilantro. Experiment with different spices to find your favorite combo. The goal is to keep it tasty and exciting! We covered the key ingredients for grilling corn, from the basic ones to flavor enhancers. I shared handy steps for prepping, buttering, and grilling corn. You learned useful grilling tips and variations for cheese and spice levels. Storing leftovers and reheating properly were also discussed. Finally, I answered common questions about grilling corn. With these insights, you can now make the best grilled corn at home. Happy grilling!$

Grilled corn on the cob brushed with a flavorful butter mixture and topped with Parmesan cheese.

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Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

4 ears fresh corn, husked
0.5 cup grated Parmesan cheese
0.5 cup unsalted butter, melted
1 tablespoon garlic powder
1 teaspoon smoked paprika
0.25 teaspoon cayenne pepper (optional)
to taste Salt and black pepper
for garnish Fresh parsley, chopped

Instructions

Preheat your grill to medium-high heat.
In a bowl, mix the melted butter, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Brush the corn on the cob generously with the butter mixture, ensuring they are well-coated.
Place the corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until the corn is tender and has grill marks.
Remove the corn from the grill and immediately sprinkle the grated Parmesan cheese over each ear while still hot.
Allow the cheese to melt slightly before serving.
Garnish with fresh parsley for a burst of color and additional flavor.

Notes

Optional cayenne pepper adds a bit of heat.

Keyword corn, grilled, Parmesan, vegetable