Smoky Parmesan Corn on the Cob

Smoky Parmesan Corn on the CobThis corn could save the world; it’s that good. No seriously, I wouldn’t lie to you. After a Social Summer Dinner at The Endless Meal Supper Club last week the editor of The Daily Secret tweeted, “I have been talking, all day to anybody who will listen, about how good your parmesan corn was last night!:)”

I’ve baked the corn in foil packets in the oven and they were sweet and amazing. I’ve roasted them on high in the oven out of their foil packets and they were extra smokey and delicious. I’ve cooked them over a campfire and …. you get where this is going. They’re amazing every way you make them.

Smoky Parmesan Corn on the Cob

If you are throwing a dinner party cook the corn in foil packets in the oven. They’ll stay warm for at least a half hour after you take them out so you have some leeway while getting everything else organized.

Smoky Parmesan Corn on the Cob

5.0 from 3 reviews
Smoky Parmesan Corn on the Cob
Prep time
Cook time
Total time
Recipe type: Side Dish
Makes: 4
  • 4 pieces of corn on the cob, cut in half
  • ½ cup finely grated parmesan cheese
  • ¼ cup butter, softened
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • Optional: grated parmesan cheese, green onions or parsley for garnish
  1. Combine cheese, butter, smoked paprika, garlic powder and sea salt in a small bowl and mix till well combined.
  2. Using your hands, spread about 1 teaspoon of the butter mixture over each corn half.
  3. Wrap corn in aluminum foil and bake on a baking sheet in a 420 degree oven for 20 minutes.
  4. OR: place corn on a baking sheet (not wrapped in foil) and broil for 5 minutes on each side, or until it is nicely browned all over.
  5. Serve on a large platter and sprinkle with optional garnishes
Make ahead: Can be buttered and wrapped in foil up to 2 days ahead. Keep in refrigerator until you are ready to cook it.



About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Christina says

    This looks so great. Even better bc we don’t have a grill. Do you take the husk off bc ur wrapping them in aluminum or do I leave the husk on?

  2. Jennifer Smith says

    Just wanted to let you know I tried this tonight on some fresh corn.. grilled it up; used your recipe, but used chipotle seasoning, instead of paprika.. and added cilantro and a touch of lime juice.. otherwise no change.. partially un-husked the corn, grilled on medium for 12 min (rotated 3 times) and when the cob had been inhaled.. the drippings of chipotle/parmesan/cilantro and garlic were soaked up with a lovely cut of grilled sirloin.. Oh> My< GOODNESS! Fresh flavor! Thank you!!!

    • says

      Hey Jaz,

      You’ll find this recipe really easy to make and it will definitely be a hit. Do wrap them in foil before putting them on the grill.

      They can be made (buttered and wrapped) a day before. Keep them in your fridge until you’re ready to grill them.


  3. jaz says

    Perfect recipe for a beginner like myself to go with our grilled burgers! One do you grill these sexy babies??


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