Description
A delicious and easy Parmesan Corn on the Cob recipe featuring a savory Parmesan butter coating with smoked paprika and garlic powder, perfectly baked or grilled to bring out char marks and deep flavors. Ideal as a tasty side dish for summer barbecues or cozy dinners.
Ingredients
Scale
Parmesan Butter
- 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, combine the finely grated Parmesan cheese, softened butter, smoked paprika, garlic powder, and sea salt. Mix thoroughly until the ingredients are well incorporated into a smooth butter mixture.
- Coat the Corn: Spread the prepared Parmesan butter evenly over each piece of corn. Press the butter firmly onto the corn with your hands to ensure thorough coating and flavor adherence.
- Bake the Corn on the Cob: Preheat your oven to 420°F (220°C). Line a baking sheet with parchment paper and place the buttered corn pieces on it. Bake the corn for 20 minutes without turning. For a touch of char, broil the corn for the last 5 minutes of cooking.
- Grill the Corn on the Cob (Alternative Method): Preheat your grill to high heat. Wrap the buttered corn in aluminum foil or place on a grill mat. Grill for 10-12 minutes, turning occasionally to achieve even cooking and develop char marks.
- Serve: After cooking, optionally sprinkle additional grated Parmesan cheese and sliced green onions over the corn for extra flavor and garnish. Serve warm and enjoy!
Notes
- The Parmesan butter can be made ahead and stored in the refrigerator for up to 2 days.
- For a spicier version, add a pinch of cayenne pepper to the butter mixture.
- When grilling, wrapping the corn in foil helps lock in moisture, resulting in juicier kernels.
- Broiling the corn at the end of baking adds a nice char without drying the corn.
- This recipe can be doubled or halved depending on serving needs.
