Parmesan Corn on the Cob
So buttery, garlicky and loaded with Parmesan cheese goodness – grilled (or roasted) to absolute perfection!
This corn practically started a fire in my house. Literally.
Okay, well, it’s not the corn’s fault. It’s mine. But for conversation-sake, let’s just blame it on the corn for now since the husks caught on fire.
Fortunately enough, the flames died down and the corn was left unharmed, charred and roasted to absolute perfection.
And as soon as the fire went out, I slathered on that butter and sprinkled on freshly grated Parmesan, and boy, I must say, it was completely worth the fire hazard.
- 8 ears corn, unhusked
- 8 tablespoons unsalted butter, at room temperature
- 2 cloves garlic, pressed
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 350 degrees F.
Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.*
In a small bowl, combine butter, garlic and thyme; season with salt and pepper, to taste.
Peel down the husks. Rub each ear of corn with 1 tablespoon butter mixture.
Serve immediately, sprinkled with Parmesan and parsley, if desired.
*This can also be grilled with the husks removed and placed directly on a grill over medium-high heat until cooked through and charred, about 10-12 minutes.