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!
Ingredients
½ cupfinely grated parmesan cheese
¼ cupbutter, softened
1tablespoonsmoked paprika
1tablespoongarlic powder
1teaspoonsea salt
4earsof 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.