Garlic Parmesan Corn on the Cob: A Summer Flavor Explosion

Experience the delightful taste of Garlic Parmesan Corn on the Cob, a perfect summer side dish bursting with flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 cobs

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Corn

4 ears Fresh Corn Fresh is best, can substitute with thawed frozen corn.

For the Garlic Butter

1/2 cup Unsalted Butter Provides richness and moisture.
3 cloves Garlic Minced; fresh is ideal, can substitute with garlic powder.
1 teaspoon Salt Adjust according to taste.
1/2 teaspoon Black Pepper Adjust according to taste.
1 teaspoon Italian Seasoning Can be replaced with fresh herbs.
1/4 teaspoon Red Pepper Flakes Optional for heat.

For the Topping

1 cup Parmesan Cheese Freshly grated; mix with mozzarella and cheddar for a creamier result.
2 tablespoons Chopped Fresh Parsley For garnish; can substitute with chives.

Equipment

oven
baking dish
mixing bowl

Method

Instructions

Preheat your oven to 375°F (190°C).
Carefully slice the kernels off the cob and arrange in a baking dish.
Melt unsalted butter and mix with minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes.
Pour garlic butter over the corn and toss to coat evenly.
Sprinkle freshly grated Parmesan cheese over the corn.
Cover with foil and bake for 20 minutes, then uncover and bake for another 5-10 minutes until cheese is bubbling.
Garnish with chopped parsley before serving.

Nutrition

Serving: 1cobCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 270mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.

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