Parmesan Corn On The Cob is so easy to make when cooked in the oven, bathed in butter, parmesan cheese, and garlic. This baked corn recipe is the best way to enjoy a delicious side dish for summer cookouts or dinner any day!
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Our Parmesan Corn on the Cob recipe is so simple and quick to make using seasonal fresh corn that’s been smothered in a buttery, garlicky, parmesan spread. Then is can be grilled or roasted for the perfect summer side dish.
Roasted Parmesan corn on the cob
Our parmesan corn on the cob is super easy to make on the grill, bake in the oven, or wrap in foil and cook over a campfire.
The delicious combination of salty roasted parmesan, creamy butter, and sweet corn creates a healthy summer side that pairs perfectly with almost any main meal or your favorite dinner recipes.
Cooking corn with parmesan cheese and bathing it in seasoned butter is the best way to get gourmet corn on the cob when you’re bored of the basic buttered kernel.
Why We Love This Cheesy Corn on the Cob Recipe
- Quick and easy to prepare in 10 minutes.
- Only uses 6 kitchen staple ingredients plus corn.
- My favorite way to enjoy fresh corn when it’s corn on the cob season.
- Roasting corn brings out a caramelized sweetness that tastes delicious.
- Pairs perfectly with grilled chicken, steak, or pork but can also fit into most vegetarian meal plans.
Other Easy Corn Recipes
Ingredients
- Freshly grated parmesan cheese
- Butter
- Garlic powder
- Salt
- Pepper
- Corn
- Chives
Substitutions and Additions
- Vegan Version: You can use olive oil or avocado oil in place of the melted butter and leave out the parmesan cheese to make this a dairy-free recipe.
- Season Or Spice: Feel free to add some extra seasoning or spices to your butter mixture, like dried thyme, smoked paprika, or dried basil.
- Choose Your Cheese: You can substitute the parmesan cheese with Asiago, Regiano or Feta cheese (or a combination of them), but then this recipe obviously cannot be called parmesan corn on the cob!
Recommended Tools
- Sheet pan
- Parchment paper or aluminum foil
- Mixing bowl
- Measuring tools
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Jump to RecipeHow to Make Parmesan Corn on the Cob
- Make The Butter Mixture: Mix together the parmesan cheese, butter, garlic powder, salt, and pepper.
- Spread The Sauce: Spread the butter mixture over the corn and place it onto the pan.
- Bake: Bake at 425° Fahrenheit for 25 minutes or until the corn has softened.
- Serve: Sprinkle with cheese and chives and serve. Enjoy!
Tip From Our Recipe Developer
- You can easily make this recipe with frozen corn. It’s a great way to bring some flavor to frozen kernels.
- When choosing an ear of corn, peel down a bit of the husk and make sure the kernels are bright yellow and plump.
- This recipe can easily be doubled to feed a large crowd. Simply increase the ingredients proportionately.
Storage
- To Store: Leftovers can be refrigerated in an airtight container for 3-4 days.
- To Freeze: I do not recommend freezing cooked corn on the cob.
Other Easy Summer Side Dishes
Parmesan Corn On The Cob
Serves — 8
Parmesan Corn On The Cob is so easy to make when cooked in the oven, bathed in butter, parmesan cheese, and garlic. This baked corn recipe is the best way to enjoy a delicious side dish for summer cookouts or dinner any day!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 1 cup freshly grated parmesan cheese divided
- ½ cup butter room temperature
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ears of corn shucked
- 1 tablespoon chives minced
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil.
- Mix half the parmesan cheese, butter, garlic powder, salt, and pepper in a small mixing bowl.
- Spread the butter mixture over the corn and place it onto the sheet pan.
- Bake for 25 minutes or until the corn has softened.
- Sprinkle the remaining cheese and the chives over the hot corn.
Jenn’s Notes
Storage :
- To Store: Leftovers can be refrigerated in an airtight container for 3-4 days.
- To Freeze: I do not recommend freezing cooked corn on the cob.
- You can easily make this recipe with frozen corn. It’s a great way to bring some flavor to frozen kernels.
- When choosing an ear of corn, peel down a bit of the husk and make sure the kernels are bright yellow and plump.
- This recipe can easily be doubled to feed a large crowd. Simply increase the ingredients proportionately.
Nutrition Info
Calories: 234kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 614mg | Potassium: 278mg | Fiber: 2g | Sugar: 6g | Vitamin A: 649IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg
