Garlic-Parmesan Grilled Corn on the Cob
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On with the recipe:
My son loves corn on the cob so I decided to make some recently to serve with dinner. I found a recipe on Eclectic Recipes that sounded tasty and easy to make. I grilled the corn then slathered it in garlic butter before sprinkling it with some Parmesan and parsley on top. The corn was so delicious – I can’t wait to make it again. My daughter requested no Parmesan on her corn next time but the rest of us gobbled it right up. I served this corn on the cob with chicken and Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins for a delicious and hearty meal.
How to Make Garlic-Parmesan Grilled Corn on the Cob
Preheat grill to 375 degrees. Remove the husks and silk from corn. Place the corn on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. You can also cook this corn in your grill pan over medium-high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.
Combine the minced garlic and butter together in a small bowl. Melt butter in the microwave for 10 – 15 seconds, or until melted. Brush garlic butter over each piece of corn then sprinkle them with Parmesan cheese and fresh parsley. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
- 4 ears of fresh corn husks & silk removed
- 1-2 tbsp butter
- 1 clove garlic minced
- 2 tbsp Parmesan cheese freshly grated
- 1 tbsp fresh parsley chopped
- Sea salt and freshly cracked pepper to taste
- Preheat grill to 375 degrees. Remove the husks and silk from corn. Place the corn on the hot grill and cook until lightly charred on all sides, about 10-12 minutes. Side Note: You can also cook this corn in your grill pan over medium-high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.
- Combine the minced garlic and butter together in a small bowl. Melt butter in the microwave for 10 - 15 seconds, or until melted. Brush garlic butter over each piece of corn then sprinkle them with Parmesan cheese and fresh parsley. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy.
Pam, this looks so great! I love corn on the cob, it’s a summer staple food. Pinning this to make next week!
I love grilled corn on the cob! Love the garlic and parmesan combination. Delicious!
Yummy! I am waiting til before we leave for the lake over the 4th, to harvest my corn.
I have never eaten grilled corn !!!!. Look delicious!!!!
Mmmm, now this sounds one for me.
When I was growing up, it was just unheard of to put anything on Nebraska sweet corn… okay you could put butter on it and maybe some salt and pepper, but that was it…. you didn’t want to mess with that sweet sweet flavor. Now that I live in Arizona, I can’t get corn like that.. not that it’s bad, it’s just not the same. So the first time I put something like parmesan or garlic on it, I was hooked! Great way to add a little oomph to corn on the cob!
Pam, seriously. I am ALWAYS looking for ways to jazz up corn on the cob but come up short. This is amazing! Definitely going in my thinking cap for next time. Enjoy your weekend!
I like it because it reminds me of a lighter elote.
We had grilled corn last night and wish we’d used your toppings – looks delicious
I love that corn can take on so many personalities. This version looks fantastic!!
I’m a huge corn on the cob lover as well! Garlicky parm sounds like the perfect topping!
Great side and the cheese adds so much flavor to the corn.
Love corn on the cob! A great snack 🙂
One of our most favourite dishes when we lived in Africa. I don’t see corn here so often for sale and out garden is not big enough to grow it.. Yum Yum. Have a good weekend. Diane
I have been using Feedly and really like it. I could eat corn on the cob every day, this looks awesome.
Delicioso me encanta el maíz con mantequilla,saludos y abrazos.
Love this! I’ve been craving corn on the cob lately too!
What a lovely way to enjoy corn!
Perfect for summer grill,looks so tasty !!
you don’t have to add anything to grilled corn in order for it to be delicious, but parmesan cheese never hurt anyone. 🙂