Parmesan Corn on the Cob Recipe
If you’re looking to transform a classic summer side into something truly unforgettable, the Parmesan Corn on the Cob Recipe is your ticket to instant crowd-pleaser status. Imagine sweet, juicy corn brushed with a savory garlic mayo, showered in a generous snowfall of grated Parmesan, and finished with a hint of smoky paprika and a squeeze of fresh lemon. This easy recipe effortlessly balances vibrant flavors and creamy, cheesy goodness, making it a must-have for backyard barbecues, family picnics, or anytime you want to treat yourself to something special. Trust me, once you try this twist on traditional corn, you’ll never want to go back!
Ingredients You’ll Need
The beauty of the Parmesan Corn on the Cob Recipe lies in its simplicity. Each ingredient is carefully chosen to bring out the best in the corn, adding layers of flavor while keeping prep time quick and easy. Here’s what you’ll need and why each element matters:
- Fresh corn on the cob (6 ears): The star of the show! Use the freshest corn you can find for the sweetest, juiciest flavor.
- Unsalted butter (2 tablespoons, melted): Adds rich flavor and helps the seasonings stick to the corn.
- Mayonnaise (¼ cup): Creates a creamy base for the seasoning blend and helps the cheese adhere perfectly.
- Parmesan cheese (½ cup, grated): The key to that irresistible cheesy crust—grate it fresh if possible for maximum flavor.
- Garlic powder (1 teaspoon): Infuses the corn with a subtle, savory depth that pairs beautifully with the cheese.
- Paprika (½ teaspoon): Brings a gentle smokiness and gorgeous color to every bite.
- Salt and black pepper (to taste): Essential for balancing flavors and enhancing the natural sweetness of the corn.
- Fresh parsley (2 tablespoons, chopped, optional): A pop of green freshness that brightens the finished dish.
- Lemon wedges (for serving): A squeeze of lemon at the end lifts all the flavors and adds a zesty finish.
How to Make Parmesan Corn on the Cob Recipe
Step 1: Prep the Grill or Oven
Start by preheating your grill or oven to medium-high heat. This gives you the perfect temperature to get those beautiful charred spots on the corn, unlocking extra sweetness and a hint of smokiness. If you don’t have a grill, roasting in the oven works just as well—no need to miss out on the magic!
Step 2: Butter and Season the Corn
Brush each ear of corn with the melted unsalted butter, making sure every nook and cranny is coated. Sprinkle lightly with salt and black pepper. The butter not only adds flavor but also helps the seasonings cling, ensuring every bite is deliciously seasoned.
Step 3: Grill or Roast
Place the prepared corn directly on the grill grates or on a baking sheet if using the oven. Cook for 10 to 12 minutes, turning every few minutes for even cooking. You’re looking for tender kernels with a light char for that signature smoky-sweet taste.
Step 4: Make the Savory Spread
While the corn cooks, stir together the mayonnaise, garlic powder, and paprika in a small bowl. This quick blend creates a creamy, flavor-packed spread that will help the Parmesan cheese stick—and deliver a burst of rich flavor in every bite.
Step 5: Dress the Corn
As soon as the corn is off the heat and still steaming, brush it generously with the mayo mixture. Sprinkle the hot corn with grated Parmesan so it melts slightly and clings to the creamy spread, forming that irresistible cheesy coating. Finish with a shower of fresh parsley and set out lemon wedges for a bright, tangy twist.
How to Serve Parmesan Corn on the Cob Recipe
Garnishes
Don’t underestimate the power of a beautiful garnish! A sprinkle of chopped fresh parsley adds color and a burst of herby freshness, while lemon wedges on the side invite everyone to add a citrusy zing that wakes up all the flavors of the Parmesan Corn on the Cob Recipe.
Side Dishes
This recipe pairs perfectly with summer favorites like grilled chicken, burgers, potato salad, or a crisp green salad. The creamy, cheesy corn brings a touch of indulgence to any meal, balancing out lighter sides and simple proteins.
Creative Ways to Present
For a fun twist, cut the corn into smaller pieces and serve as a party appetizer on skewers. You can also set up a DIY corn bar where guests add their own toppings—think extra cheeses, chili flakes, or even a drizzle of hot honey for a sweet-spicy kick. The Parmesan Corn on the Cob Recipe is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), wrap the corn tightly in foil or store in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making for a tasty snack the next day.
Freezing
While fresh corn is best, you can freeze cooked Parmesan Corn on the Cob. Once cooled, wrap each ear individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
To bring your leftovers back to life, reheat the corn in a 350°F oven wrapped in foil for about 10 minutes, or until heated through. You can also zap them in the microwave, but the oven helps retain that slightly crispy, cheesy exterior.
FAQs
Can I make Parmesan Corn on the Cob Recipe without a grill?
Absolutely! Roasting the corn in a hot oven gives you a similar char and brings out the corn’s natural sweetness. You can even boil the corn if you’re short on time, then dress it up as directed.
What can I use instead of mayonnaise?
If you’re not a fan of mayo or want a lighter option, try sour cream or Greek yogurt. Both work beautifully and create a creamy base for the garlic and Parmesan flavors.
Is it possible to use frozen corn?
Yes, you can use frozen corn on the cob if fresh isn’t available. Thaw it completely and pat dry before grilling or roasting to get the best texture and flavor.
Can I make this recipe vegan?
To make a vegan version, use your favorite plant-based butter, vegan mayo, and a dairy-free Parmesan alternative. The method stays the same, and you’ll still get that creamy, cheesy finish.
How spicy is this Parmesan Corn on the Cob Recipe?
It’s not spicy at all as written, but you can easily add a kick by sprinkling on some chili powder or cayenne with the paprika, or serve with hot sauce on the side for those who like a little heat.
Final Thoughts
Whether you’re firing up the grill for a backyard feast or just craving a taste of summer, the Parmesan Corn on the Cob Recipe is sure to become a new favorite in your kitchen. It’s simple, wildly flavorful, and guaranteed to bring plenty of smiles to your table. Give it a try and savor every cheesy, buttery, sunshine-bright bite!
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Parmesan Corn on the Cob Recipe
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Parmesan Corn on the Cob recipe features fresh corn grilled to perfection, then coated with a flavorful mixture of mayo, garlic powder, paprika, and topped with melted Parmesan cheese. It’s a delicious and easy summer side dish that’s creamy, cheesy, and full of smoky flavor.
Ingredients
Corn and Butter
- 6 ears fresh corn, husked
- 2 tablespoons unsalted butter, melted
Seasoning and Topping
- ¼ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- Lemon wedges, for serving
Instructions
- Preheat and prepare corn: Preheat your grill or oven to medium-high heat. Brush each ear of corn with the melted butter, then season lightly with salt and black pepper to enhance the flavor.
- Grill or roast the corn: Place the corn on the grill or in the oven. Cook for about 10 to 12 minutes, turning occasionally to ensure all sides are tender and lightly charred, which adds a smoky depth to the corn.
- Mix the mayo seasoning: In a small bowl, combine the mayonnaise, garlic powder, and paprika. This mixture provides a creamy and flavorful coating for the corn.
- Coat and top the corn: Once the corn is cooked, brush each ear generously with the mayo mixture while still hot. Immediately sprinkle grated Parmesan cheese on top so it melts slightly into the warm corn, creating a rich cheesy layer.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley over the corn for a pop of color and freshness. Serve the Parmesan corn with lemon wedges on the side for a bright, tangy finish.
Notes
- For a smoky twist, substitute paprika with smoked paprika.
- Mayonnaise can be replaced with sour cream or Greek yogurt for a different tangy flavor and lighter texture.
- If grilling isn’t possible, boiled corn works well with this recipe too.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
