Description
Enjoy this delicious Parmesan Corn on the Cob recipe that’s perfect for summer gatherings or weeknight dinners. The sweet corn is boiled to perfection, then brushed with garlic butter, sprinkled with Parmesan cheese, and finished with fresh parsley and a squeeze of lemon.
Ingredients
Scale
Corn on the Cob:
- 6 ears fresh corn, husked
Seasoned Butter:
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil. Add corn and cook for 4–5 minutes until tender, then drain well.
- Prepare the Seasoned Butter: In a small bowl, mix melted butter with garlic powder, salt, and pepper.
- Coat the Corn: Brush the hot corn evenly with the seasoned butter.
- Add Toppings: Sprinkle generously with Parmesan cheese and parsley.
- Serve: Serve immediately with lemon wedges for squeezing over the top.
Notes
- For a smoky flavor, grill the corn instead of boiling it.
- You can also mix the Parmesan into the melted butter before brushing for a more even coating.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 140
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
