Smoky Parmesan corn on the cob is the ultimate summer recipe. The corn is coated in a garlicky Parmesan butter, then grilled (or roasted) until deliciously smoky perfection. It’s a super easy-to-make side dish that everyone loves!
Of all the corn-on-the-cob recipes here, this one is the most popular. And there’s good reason for that … it’s amazingly delicious.
The way the Parmesan cheese and butter melt together and wrap themselves around the corn is almost too good to be true. Then there’s the smokiness from the paprika and a bit of garlic flavor that takes this corn over the top.
Salty Parmesan cheese and sweet corn are a match made in heaven. It’s a cheesy saying (pun totally intended!), but it’s true. These babies are DELICIOUS!
This Parmesan corn on the cob is also super versatile. Roast them in your oven, grill them on your BBQ, or wrap them in foil and cook them over your campfire. No matter how you cook them, they are amazing!
Before and after shots! First, with the smoky Parmesan butter wrapped around the corn, and second, after the corn comes out of the oven. Yum!
What to serve with parmesan corn on the cob
While this recipe can be made either in the oven or on the grill, I typically serve it in the summer when I’m craving all things BBQ. Since the grill is already turned on, I’ll usually make my grilled BBQ chicken as the main.
Coleslaw is another must for me, and I have many coleslaw recipes for you to choose from. And if I’m going for all the traditional BBQ sides I’ll sometimes add a creamy potato salad , a classic macaroni salad , and sometimes even baked beans with bacon .
Can this recipe be made ahead of time?
The Parmesan butter will keep for a long time (at least a week) in your fridge.
You can prepare the corn by coating it with the Parmesan butter up to 2 days before you plan to cook it. Put the buttered corn on a baking sheet and cover it with a beeswax wrap. Leave it in your fridge until you’re ready to cook the corn.
The corn is best cooked fresh, so leave the cooking part until you are ready to eat it.
Parmesan Corn on the Cob with Smoky Garlic Parmesan Butter
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Ingredients
- ▢ ½ cup finely grated parmesan cheese
- ▢ ¼ cup butter (softened)
- ▢ 1 tablespoon smoked paprika
- ▢ 1 tablespoon garlic powder
- ▢ 1 teaspoon sea salt
- ▢ 4 ears corn (shucked and broken in half – see notes)
- ▢ Grated parmesan cheese and green onions for garnish (optional)
Instructions
- In a medium-sized bowl, mix the parmesan, butter, smoked paprika, garlic powder, and salt. ½ cup finely grated parmesan cheese, ¼ cup butter, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon sea salt
- Spread the butter evenly over the pieces of corn, using your hands to press the butter on firmly. 4 ears corn
- Choose one of the cooking methods (below) then serve the cooked corn with a little parmesan cheese and some sliced green onions on top. Grated parmesan cheese and green onions for garnish
- Baked Corn on the Cob: Preheat your oven to 425 degrees Fahrenheit. Place the parmesan buttered corn on a parchment paper-lined baking sheet and bake for 20 minutes – do not turn the corn. For corn with a few char marks, broil during the last 5 minutes of cooking.
- BBQ Corn on the Cob: Preheat your grill on high heat. Either wrap the parmesan buttered corn in foil or (preferably) use a grill mat . BBQ for 10-12 minutes, turning a few times until the corn is cooked through and has several char marks.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Popular corn on the cob recipes
For more inspiration, check out all of my corn recipes !
Honey Garlic Corn on the Cob
Spicy Buffalo Corn on the Cob
Curry Corn on the Cob with Mango Chutney Butter
Chili Lime Grilled Corn on the Cob
Parmesan Corn on the Cob with Smoky Garlic Parmesan Butter
Ingredients
- ½ cup finely grated parmesan cheese
- ¼ cup butter , softened
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 4 ears corn , shucked and broken in half - see notes
- Grated parmesan cheese and green onions for garnish , optional
Instructions
- In a medium-sized bowl, mix the parmesan, butter, smoked paprika, garlic powder, and salt. ½ cup finely grated parmesan cheese, ¼ cup butter, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon sea salt
- Spread the butter evenly over the pieces of corn, using your hands to press the butter on firmly. 4 ears corn
- Choose one of the cooking methods (below) then serve the cooked corn with a little parmesan cheese and some sliced green onions on top. Grated parmesan cheese and green onions for garnish
- Baked Corn on the Cob: Preheat your oven to 425 degrees Fahrenheit. Place the parmesan buttered corn on a parchment paper-lined baking sheet and bake for 20 minutes - do not turn the corn. For corn with a few char marks, broil during the last 5 minutes of cooking.
- BBQ Corn on the Cob: Preheat your grill on high heat. Either wrap the parmesan buttered corn in foil or (preferably) use a grill mat. BBQ for 10-12 minutes, turning a few times until the corn is cooked through and has several char marks.
Notes
https://www.theendlessmeal.com/smoky-parmesan-corn-on-the-cob/
