Garlic Parmesan Corn on the Cob
Garlic Parmesan Corn on the Cob is the easy dinner that everyone begs for. I’ve made this many times, and the trick is to cook it just right. Crispy, golden, and full of flavor. Try this with my Easy Butterflied Portuguese Chicken Recipe for Grilling. If you love recipes like this, you’ll also enjoy Easy Butterflied Portuguese Chicken Recipe for Grilling and Chocolate Peanut Butter Protein Smoothie Recipe.
Why This Garlic Parmesan Corn on the Cob Is Pure Comfort
- Crispy and garlicky
- Perfect for summer
- Easily customizable
- Family favorite
What You'll Need for Garlic Parmesan Corn on the Cob
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ears of fresh corn on the cob
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- Fresh parsley for garnish
- Salt to taste
- Black pepper to taste
- 1 teaspoon olive oil
- 1 teaspoon butter flavoring (optional)
- Optional: Extra parmesan cheese
- Optional: Lemon zest
- Optional: Chili flakes
📝 Ingredient Notes
- Corn on the cob: Use fresh or frozen corn. If using frozen, thaw completely before cooking.
- Butter: Unsalted butter gives better control over the final salt level.
- Garlic: Mince finely to distribute evenly on the corn.
🛒 Tools & Equipment I Recommend
- Digital Meat Thermometer — Ensures the corn is cooked evenly without overcooking. → See on Amazon
- Grater — Makes it easy to grate parmesan cheese quickly and evenly. → See on Amazon
How to Make Garlic Parmesan Corn on the Cob
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare corn: Remove the husks and silks from the corn. Rinse under running water.
- Mix butter and garlic: In a small bowl, mix the butter, minced garlic, and a pinch of salt.
- Butter the corn: Rub the garlic butter mixture evenly over each ear of corn.
- Bake the corn: Place the corn on a baking sheet. Bake for 20-25 minutes until golden and slightly charred.
- Add parmesan: Sprinkle the grated parmesan cheese over the corn. Bake for an additional 5 minutes until the cheese melts.
- Garnish and serve: Remove from oven. Garnish with fresh parsley. Serve immediately.
Cook's Tips for Perfect Garlic Parmesan Corn on the Cob
- Best technique: Let the corn rest for 5 minutes after removing from the oven to let the flavors settle.
- Common mistake and fix: Overcooking can make the corn tough. Check doneness at 20 minutes and adjust time as needed.
- Flavor tip: Adding a pinch of chili flakes can give the corn a nice kick.
- Storage tip: Leftover corn can be stored in an airtight container in the fridge for up to 2 days.
Storing & Reheating Garlic Parmesan Corn on the Cob
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Prepare the garlic butter mixture up to 2 days in advance.
Freezing Garlic Parmesan Corn on the Cob
Freeze cooked corn in a sealed bag for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in 30-second intervals, stirring in between.
Recipe Notes
- Chef tip: The best results come from using fresh, in-season corn.
- Best substitution: If parmesan is not available, try using a mix of mozzarella and pecorino.
- Make-ahead: You can prepare the garlic butter mixture and parmesan in advance.
- Scaling: Adjust quantities based on how many ears of corn you are cooking.
- Troubleshooting: If the corn is too dry, add a bit more butter or brush with a little olive oil before baking.
Want to level up this recipe?
Oven Thermometer — Helps you monitor the oven temperature for perfect cooking. → Check price on Amazon
Garlic Parmesan Corn on the Cob
Ingredients
Main Ingredients
- 2 ears of fresh corn on the cob
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- Fresh parsley for garnish
Seasonings
- Salt to taste
- Black pepper to taste
- 1 teaspoon olive oil
- 1 teaspoon butter flavoring (optional)
Optional Toppings
- Extra parmesan cheese
- Lemon zest
- Chili flakes
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare corn: Remove the husks and silks from the corn. Rinse under running water.
- Mix butter and garlic: In a small bowl, mix the butter, minced garlic, and a pinch of salt.
- Butter the corn: Rub the garlic butter mixture evenly over each ear of corn.
- Bake the corn: Place the corn on a baking sheet. Bake for 20-25 minutes until golden and slightly charred.
- Add parmesan: Sprinkle the grated parmesan cheese over the corn. Bake for an additional 5 minutes until the cheese melts.
- Garnish and serve: Remove from oven. Garnish with fresh parsley. Serve immediately.
Notes
- Chef tip: The best results come from using fresh, in-season corn.
- Best substitution: If parmesan is not available, try using a mix of mozzarella and pecorino.
- Make-ahead: You can prepare the garlic butter mixture and parmesan in advance.
- Scaling: Adjust quantities based on how many ears of corn you are cooking.
- Troubleshooting: If the corn is too dry, add a bit more butter or brush with a little olive oil before baking.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze cooked corn in a sealed bag for up to 3 months.
- Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in 30-second intervals, stirring in between.
- Make ahead: Prepare the garlic butter mixture up to 2 days in advance.
Nutrition Per Serving
- Calories: 180
- Protein: 5g
- Fat: 10g
- Carbs: 15g
- Fiber: 2g
- Sugar: 5g
- Sodium: 300mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Garlic Parmesan Corn on the Cob FAQs
Yes, you can make the garlic butter mixture ahead of time and store it in the fridge. You can also cook the corn and reheat before serving.
Brush the corn with a bit of olive oil or butter before baking. This helps keep it moist.
Yes, but make sure to thaw it completely before cooking. Frozen corn can sometimes release more moisture, so adjust the baking time as needed.
You can substitute with a mix of mozzarella and a bit of pecorino. Alternatively, use a dairy-free cheese for a vegan version.
Overcooking is usually the reason. Check the corn at the 20-minute mark and adjust the time as needed. Let it rest for a few minutes after cooking.
A Warm Final Note
I can’t wait for you to try Garlic Parmesan Corn on the Cob and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
