Garlic Parmesan Corn on Cob (Printable Version)
Grilled sweet corn brushed with garlic butter and topped with melting Parmesan for a savory summer side.
# Ingredient List:
→ 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, finely chopped (optional)
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ Cheese
07 - 1/2 cup Parmesan cheese, freshly grated
# Step-by-Step Instructions:
01 - Heat grill to medium-high, approximately 400°F.
02 - In a small mixing bowl, thoroughly combine the softened butter, minced garlic, parsley, salt, and black pepper until evenly mixed.
03 - Using a basting brush, lightly coat each ear of corn with a portion of the garlic butter mixture.
04 - Place coated corn directly on the grill grates, turning occasionally, and cook for 10 to 12 minutes or until kernels are tender and exhibit light char marks.
05 - Transfer hot corn from the grill and brush with the remaining garlic butter while still warm.
06 - Generously sprinkle the freshly grated Parmesan cheese over the hot corn, allowing the heat to slightly melt the cheese.
07 - Serve immediately, garnished with extra fresh parsley if desired.
# Tips from hearthlykitchen:
01 -
- You can make every ear truly your own by tweaking the garlic or cheese just a bit for each person at the grill.
- This was the secret weapon at my last cookout because even the pickiest eaters abandoned plain butter after the first bite.
02 -
- I once learned (the hard way) that pre-shredded Parmesan won&apost melt or stick nearly as well as fresh off the block.
- Letting the grilled corn rest for even a minute or two before buttering means missing out on the magic of melty, fragrant goodness.
03 -
- Always grate the Parmesan fresh for melt and flavor that can&apost be beat—it makes a world of difference.
- Rub a raw garlic clove quickly over hot corn before butter for the boldest pop of flavor.