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 and healthy side dish that everyone loves!

Serve with corn on the cob with some juicy baked chicken thighs, juicy grilled pork chops, or some 8 minute baked salmon.

Parmesan corn on the cob on a baking sheet with some green onions on top.

Parmesan corn on the cob

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!

How to make parmesan corn on the cob - before and after pictures.
Before and after shots! First with the smoky parmesan butter wrapped around the corn and the second after the corn comes out of the oven. Yum!

How to make parmesan corn on the cob

  1. Mix some parmesan cheese, paprika, garlic powder, and salt into softened butter. Rub that buttery deliciousness all over the corn.
  2. Bake or BBQ (your choice!) the corn until it is tender and the cheese winds its way into the little cracks between the corn kernels. See the pic below? That's what it's going to look like when it comes out of the oven.
  3. Eat! This is the best step. Roll up your sleeves and dig in.

See how easy it was to make the most delicious parmesan corn on the cob? So simple!

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 slathering it in the butter up to 2 days before you plan on cooking it. Put the buttered corn on a baking sheet and cover it with 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.

Looking down on a sheet pan of baked parmesan corn on the cob.

Delicious sides to serve with this parmesan corn on the cob

Main dishes that go great with corn on the cob

Cheesy corn on the cob piled high on a plate.
Cheesy corn on the cob piled high on a plate.

Parmesan Corn on the Cob

Yield: 4 servings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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 and healthy side dish that everyone loves!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.59 stars (12 ratings)
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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 of corn, shucked and broken in half (see notes)
  • Optional: grated parmesan cheese and green onions for garnish

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 of 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. 
    Optional: grated parmesan cheese and green onions for garnish

Baked Corn on the Cob

  • Preheat your oven to 420 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

We like to break the corn cobs in half as they are easier to eat (and easier to go back for seconds if you want a little more corn). Simply grab both ends and snap the cob, it will break fairly easily. You can also make this recipe and leave the cobs whole. 
Serving: 1 ear of corn, Calories: 245kcal, Carbohydrates: 20g, Protein: 8g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 890mg, Potassium: 326mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1493IU, Vitamin C: 6mg, Calcium: 150mg, Iron: 1mg
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Cheesy corn on the cob piled high on a plate with the recipe title on top of the picture.