Garlic Parmesan Corn on the Cob
Garlic Parmesan Corn on the Cob is fresh summer corn brushed with garlicky butter, topped with Parmesan and parsley, and ready in 15 minutes. Easy, cheesy, and dangerously snackable.
Servings: 4
Calories: 182kcal
Ingredients
- 4 ears fresh corn husked
- 3 tablespoons unsalted butter melted
- 2 cloves garlic minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add corn and cook for 5-7 minutes until tender. Drain.
- In a small bowl, mix melted butter and minced garlic.
- Brush garlic butter over hot corn on the cob. Sprinkle generously with Parmesan cheese, parsley, and season with salt and pepper.
- Enjoy immediately while hot and cheesy!
Notes
- Fresh corn wins: Peak summer corn will always taste sweeter and juicier, but frozen works if that’s what you’ve got.
- Make it grilled: Skip the boiling and throw the corn on the grill for a smoky flavor that loves garlic butter.
- Cheese swap: Pecorino or asiago are great substitutes if you’re out of Parmesan.
- Prep ahead: Boil the corn earlier in the day, reheat before serving, then drown in garlic butter and cheese.
- Spice option: Add red pepper flakes or cayenne to the garlic butter if you want a little heat with the sweet.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 274mg | Fiber: 2g | Sugar: 6g | Vitamin A: 653IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg
