Garlic Parmesan Corn on Cob (Printable)

Grilled sweet corn brushed with garlic butter and a generous dusting of Parmesan for a vibrant summer side.

# What You Need:

→ 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, chopped
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Cheese

07 - 1/2 cup freshly grated Parmesan cheese

# Steps:

01 - Preheat grill to medium-high heat, approximately 400°F (200°C).
02 - Combine softened butter, minced garlic, chopped parsley, salt, and black pepper in a small bowl until thoroughly blended.
03 - Brush each ear of corn evenly with a portion of the garlic butter mixture.
04 - Arrange corn on the grill and cook for 10 to 12 minutes, turning occasionally, until kernels are tender and lightly charred.
05 - Remove corn from grill and immediately brush remaining garlic butter on hot corn.
06 - Generously sprinkle each ear of corn with grated Parmesan while still hot, allowing cheese to melt slightly.
07 - Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • The garlic butter seeps into each kernel, making every bite outrageously flavorful—and your hands a little messy in the best way.
  • Even skeptics become converts after one taste, and it’s honestly the fastest dish to disappear from any cookout table.
02 -
  • Don’t rush the grill or crank the heat up too high—scorched corn and bitter garlic are heartbreakers.
  • I learned by happy accident that brushing on butter after grilling makes everything taste richer and keeps the corn juicy.
03 -
  • Don’t skimp on the garlic butter—it makes all the difference between good corn and crave-worthy corn.
  • Grating the Parmesan fresh over the piping hot cobs gives you that perfect, slightly melty finish.

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