Parmesan Corn on the Cob — Damn Delicious

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Parmesan Corn on the Cob

So buttery, garlicky and loaded with Parmesan cheese goodness – grilled (or roasted) to absolute perfection!

This corn practically started a fire in my house. Literally.

Okay, well, it’s not the corn’s fault. It’s mine. But for conversation-sake, let’s just blame it on the corn for now since the husks caught on fire.

Fortunately enough, the flames died down and the corn was left unharmed, charred and roasted to absolute perfection.

And as soon as the fire went out, I slathered on that butter and sprinkled on freshly grated Parmesan, and boy, I must say, it was completely worth the fire hazard.

Parmesan Corn on the Cob

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

So buttery, garlicky and loaded with Parmesan cheese goodness – grilled (or roasted) to absolute perfection!

Ingredients:

  • 8 ears corn, unhusked
  • 8 tablespoons unsalted butter, at room temperature
  • 2 cloves garlic, pressed
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.*
  3. In a small bowl, combine butter, garlic and thyme; season with salt and pepper, to taste.
  4. Peel down the husks. Rub each ear of corn with 1 tablespoon butter mixture.
  5. Serve immediately, sprinkled with Parmesan and parsley, if desired.

*This can also be grilled with the husks removed and placed directly on a grill over medium-high heat until cooked through and charred, about 10-12 minutes.

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16 comments

Sorry about the fire! (Maybe I should start running the corn under water first). I have been roasting corn like this for a while and love it because it is so quick and easy. Thanks for the butter Parmesan recipe, I will try this for sure.

Do you remove the silk before grilling?

Yes, it is best to remove the silk prior to grilling.

I’m usually not a big corn-eater because it’s such a frowned-upon-carb, but GAH, with all the fresh corn in stalks I’ve been seeing at the markets and stores, I want AAAALL the corn on the cob! I will have to try it like this if I can get the hubs to spark up the grill.

I usually soak my corn for about 10 minutes before grilling or roasting in the husk. I believe that’s the secret to keeping the fires to a minimum. (So sorry about your rude experience, but I’m happy that corn came out so nicely. That topping sounds so tasty, and the photos make my mouth water!)

ooooh this corn looks FANTASTIC!

I’m glad you came out unscathed, Chungah! This parmesan corn looks amazing. Nothing like corn on the cob in the summer. 😀

Wow! I must commend you for cooking it perfectly. I feel like looking in a menu from Chinese restaurant in central this was amazing, if I’ve done it I maybe burned it. haha, do you have some special technique in doing so? (thinking)

Lea, are you referring to this recipe here?

Love this recipe! Can’t wait to serve this to my fellas. Corn is one of their favorite snack. They use it as a replacement for potatoes, rice or another starchy side dish especially when they toning their body.

They look yummy.

My preference would have been to shuck the corn and then coat it with the garlic butter and Parmesan before wrapping it in some foil and putting it on the grill. This for me allows the corn to grill and get char while at the same time steaming it in the butter and flavors.

Hi, i just wanted to know do we melt the butter?

The butter should be left at room temperature.

Your recipe inspired me! Here’s what I did…hate it when people do this. Shucked the corn. Created the marinated for 5 ears of corn. I used minced garlic, Parsley flakes, Thyme, unsalted butter, shredded parmesan, chile pepper. I do not measure exact amounts. Marinaded all sides of the corn with the marinade. Placed on hot grill and cooked until scored…I think about 15 minutes, turning occasionally and basting.

I cooked my dijon, honey mustard, brown sugar marinated salmon at the same time (slightly less) and an easy grilled avocado. About 3 minutes. Then added a filling (tomato, sweet basil, parmesan).

My wife said, “A 5 star dinner.” All this on the grill for about 15 miutes.

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