There’s something magical about the combination of sweet corn, smoky char marks, and salty Parmesan cheese. This Grilled Corn on the Cob with Parmesan takes a summer classic to new heights with just a few simple ingredients and minimal effort. I’ve found this recipe to be a consistent crowd-pleaser at barbecues, and the best part is how incredibly easy it is to prepare.
Ingredients
- 6 ears of fresh corn, husks and silk removed
- 4 tablespoons butter, softened
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- In a small bowl, mix the softened butter with half of the Parmesan cheese, garlic powder, and chopped parsley. Set aside.
- Brush each ear of corn lightly with olive oil and season with a pinch of salt and pepper.
- Place the corn directly on the grill grates and close the lid. Grill for 10-12 minutes, rotating every 2-3 minutes to ensure even cooking and nice char marks.
- Once the corn is tender and lightly charred, remove it from the grill.
- While still hot, spread the Parmesan-butter mixture evenly over each ear of corn.
- Sprinkle the remaining Parmesan cheese over the corn and garnish with extra parsley if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Recipe Notes
For best results, bring your corn to room temperature before grilling. This helps it cook more evenly. If you can’t find fresh corn, frozen corn on the cob will work too – just make sure it’s completely thawed first.
The key to perfect grilled corn is frequent rotation. Don’t walk away from the grill for too long, as corn can quickly go from perfectly charred to burnt. You’ll know it’s done when the kernels are bright yellow and slightly firm when pressed.
For a dairy-free version, you can substitute the butter with olive oil and use nutritional yeast instead of Parmesan. The flavor profile will be different but still delicious.
Store any leftover corn in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes.
Grilled Corn on the Cob with Parmesan
Ingredients
- 6 ears of fresh corn husks and silk removed
- 4 tablespoons butter softened
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley finely chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- In a small bowl, mix the softened butter with half of the Parmesan cheese, garlic powder, and chopped parsley. Set aside.
- Brush each ear of corn lightly with olive oil and season with a pinch of salt and pepper.
- Place the corn directly on the grill grates and close the lid. Grill for 10-12 minutes, rotating every 2-3 minutes to ensure even cooking and nice char marks.
- Once the corn is tender and lightly charred, remove it from the grill.
- While still hot, spread the Parmesan-butter mixture evenly over each ear of corn.
- Sprinkle the remaining Parmesan cheese over the corn and garnish with extra parsley if desired.