Smoky parmesan corn on the cob is the ultimate summer recipe. The corn is coated in a garlicky parmesan butter then grilled (or roasted) until deliciously smoky perfection. It's a super easy to make and healthy side dish that everyone loves! The way the parmesan cheese and butter melt together and wrap themselves around the corn is almost too good to be true. Then there's the smokiness from the paprika and a bit of garlic flavor that takes this corn over the top.
Ingredients½ cup finely grated parmesan cheese
¼ cup butter, softened
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon sea salt
4 ears of corn, shucked and broken in half (see notes)
Optional: grated parmesan cheese and green onions for garnish
Method* In a medium-sized bowl, mix the parmesan, butter, smoked paprika, garlic powder, and salt.
* Spread the butter evenly over the pieces of corn, using your hands to press the butter on firmly.
* Choose one of the cooking methods (below) then serve the cooked corn with a little parmesan cheese and some sliced green onions on top.
Baked Corn on the Cob
* Preheat your oven to 420 degrees Fahrenheit. Place the parmesan buttered corn on a parchment paper-lined baking sheet and bake for 20 minutes – do not turn the corn. For corn with a few char marks, broil during the last 5 minutes of cooking.
BBQ Corn on the Cob
* Preheat your grill on high heat. Either wrap the parmesan buttered corn in foil or (preferably) use a grill mat. BBQ for 10-12 minutes, turning a few times until the corn is cooked through and has several char marks.