Garlic Parmesan Corn on the Cob
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I mix softened butter with fresh garlic, Parmesan, cilantro and lime, then spread it over warm corn. The lime and cilantro keep the butter and cheese from tasting too heavy, while the garlic gives the topping a little bite.
I made this for my parents and grandparents and honestly did not expect the corn to get so much attention. Everyone kept saying how good it was, especially the garlic, Parmesan and lime together.
This Parmesan butter topping works with boiled, grilled or oven-baked corn, so go with whichever method you normally use. If this is your first time making corn on the cob, follow the simple boiled method in the recipe card below.
Ingredients and substitutions
Corn: I use 4 medium ears and remove the husks and silk before cooking.
Butter: Salted or unsalted butter will work. I used unsalted butter, but I don’t recommend using butter substitutes here.
Parmesan: Finely grated Parmesan mixes into the softened butter more easily and gives the corn a more even coating. Pecorino Romano or Grana Padano will also work, but Pecorino is saltier and has a stronger flavor.
Garlic: Fresh garlic cloves work best. Press the garlic or mince it very finely so it mixes evenly through the butter.
Fresh cilantro: Use as much or as little as you like. Flat-leaf parsley is a good substitute if you don’t have cilantro.
Black pepper: Add a few grinds to the butter mixture.
Lime: Add the juice from half to the butter and cut the other half into wedges for serving.
Salt: I don’t usually add any because Parmesan is already salty. Taste the butter mixture and add a pinch only if you think it needs it.
How to make garlic Parmesan corn on the cob
Bring a large pot of water to a boil. While the water is heating, mix the softened butter with finely grated Parmesan, pressed or very finely minced garlic, chopped cilantro, black pepper and lime juice.
Add the corn to the boiling water, cover and cook for about 5 minutes, or until tender. Remove it with kitchen tongs and let the excess water drain off. Leave it for 1 to 2 minutes so it is still warm but not piping hot.
Leave the ears whole or cut each one into 3 pieces. We usually cut them because they are easier to serve and eat that way.
Spread about 2 to 3 tablespoons of the garlic Parmesan butter over the corn, turning it to coat all sides.
Serve right away with extra Parmesan and lime wedges, if you like.
Helpful tips
- Make the butter ahead: The garlic Parmesan butter can be prepared up to 3 days in advance. Keep it covered in the refrigerator and take it out about 30 minutes before serving so it is soft enough to spread.
- For a barbecue: You can boil the corn ahead and briefly reheat it on the grill before adding the topping.
- Leftover butter: Depending on how generously you coat the corn, you may have a little butter left. It is also good on bread, potatoes or steak.
- A milder option: My Parmesan chive butter is made with only 3 ingredients and also works well on warm corn.
What to serve with it
I like this corn best with grilled meat. It goes especially well with grilled boneless chicken thighs or grilled chicken kabobs.
For a cookout, you can also serve it with homemade gourmet hot dogs, burgers or pulled pork sandwiches.
Garlic Parmesan Corn on the Cob
Ingredients
- 4 ears of corn shucked
- ½ stick unsalted butter softened, see note 1
- ½ cup Parmesan finely grated, plus more for serving, see note 2
- 2 garlic cloves pressed or very finely minced
- 1 tablespoon fresh cilantro finely chopped, or to taste
- black pepper freshly ground, to taste
- 1 lime divided, see note 3
Instructions
- Bring a large pot of water to a boil.
- While the water is heating, combine the softened butter, finely grated Parmesan, pressed or very finely minced garlic, chopped cilantro, black pepper and juice from half the lime in a small bowl. Mix until well combined.
- Add the corn to the boiling water, cover and cook for about 5 minutes, or until tender.
- Remove the corn with kitchen tongs and let the excess water drain off. Leave it to cool for 1 to 2 minutes so it is still warm but not piping hot.
- Leave the ears whole or cut each one into 3 pieces. Spread about 2 to 3 tablespoons of the garlic Parmesan butter over the corn, turning it to coat all sides.
- Serve right away with extra Parmesan and wedges cut from the remaining lime, if you like.
Notes
- Salted butter will also work. Keep in mind that Parmesan adds salt as well. I don’t usually add extra salt, but you can taste the butter mixture and add a pinch if needed.
- Pecorino Romano or Grana Padano can be used instead of Parmesan. Pecorino is saltier and has a stronger flavor.
- I add juice from half the lime to the butter and serve the remaining half as wedges. You can leave all the lime on the side instead.
- The cook time includes the time needed to bring the water to a boil and is approximate. It will depend on the size of your pot, the amount of water and your stove.
- The garlic Parmesan butter can be prepared up to 3 days ahead. Keep it covered in the refrigerator and let it soften at room temperature for about 30 minutes before serving.
- This recipe makes enough to coat 4 medium ears. Use about 2 to 3 tablespoons per ear, depending on their size and how generously you coat them.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
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