Irresistible Parmesan Garlic Grilled Corn in 20 Minutes

There’s nothing like the smell of corn hitting a hot grill—it’s pure summer magic. I swear, every time I make this Parmesan Garlic Grilled Corn, my family appears out of nowhere, lured in by the sizzle of butter and garlic. It reminds me of my dad’s backyard BBQs, where he’d grill corn in husks while we all hovered nearby, stealing bites before it even hit the table. This version? Even better. The garlic butter soaks into every nook, and the Parmesan gets all crispy and golden. Trust me, once you try it, plain buttered corn will never cut it again.

Why You’ll Love This Parmesan Garlic Grilled Corn

Oh, where do I even start? This corn recipe is my summer MVP because:

• It’s ready in under 20 minutes – faster than your burgers will cook!
• The garlic butter makes it crazy flavorful without any fancy ingredients
• That crispy Parmesan topping? Absolute game-changer – people will beg for the recipe
• Perfect for any cookout – no plates needed, just grab an ear and enjoy

Seriously, it’s the side dish that always disappears first at my BBQs. Even my picky nephew inhales two ears before anyone can stop him!

Ingredients for Parmesan Garlic Grilled Corn

Okay, let’s gather our simple but magical lineup. Here’s what you’ll need to make the best darn grilled corn of your life:

• 4 ears of corn – husks removed (fresh is best, but I’ll forgive you if it’s not peak season)
• 1/4 cup butter, melted (real butter only, please – this is no time for substitutes!)
• 2 cloves garlic, minced (or 3 if you’re feeling bold like me)
• 1/4 cup grated Parmesan – the good stuff from the refrigerated section, not that shelf-stable powder
• 1/2 teaspoon salt – I use kosher, but any will do
• 1/4 teaspoon black pepper – freshly cracked if you’ve got it
• 1 tablespoon fresh parsley, chopped (the pop of green makes it pretty!)

See? Nothing fancy – just honest ingredients that work some serious magic together. Now let’s get grilling!

Equipment You’ll Need

Grab these trusty tools – you probably have most already:

• Grill (charcoal or gas, doesn’t matter – I use my banged-up old Weber)
• Basting brush (the silicone ones won’t shed bristles in your butter)
• Small bowl for our garlic butter mixture
• Tongs (the longer the better – no one likes grill burns!)

That’s it! Now let’s make some magic happen.

How to Make Parmesan Garlic Grilled Corn

Alright, let’s dive into the good stuff! Making this corn is so easy, you’ll wonder why you ever settled for plain buttered corn. Here’s exactly how I do it – follow these steps and you’ll get perfect results every time.

Step 1: Prepare the Garlic Butter

First things first – that glorious garlic butter. Melt your butter (microwave works fine, just don’t let it boil!) and stir in the minced garlic. I like to let it sit for 5 minutes so the garlic infuses the butter – the smell alone will have your neighbors drooling!

Step 2: Grill the Corn

Fire up that grill to medium-high heat – you want those sexy grill marks. Brush the corn all over with your garlic butter (be generous!) and lay them directly on the grates. Grill for about 10-12 minutes, turning every few minutes so they cook evenly. You’ll know they’re ready when the kernels get those gorgeous little char spots.

Step 3: Add Parmesan and Finish

Here comes the magic! Sprinkle that Parmesan all over the corn – don’t be shy! Let it grill for just 2 more minutes so the cheese gets slightly crispy. Pro tip: I sometimes add an extra garlic butter brush here if I’m feeling extra indulgent. Finish with a sprinkle of fresh parsley and serve immediately while it’s piping hot!

Tips for Perfect Parmesan Garlic Grilled Corn

After burning my fair share of corn (oops!), I’ve learned a few secrets for foolproof results every time:

• Fresh corn is non-negotiable – poke a kernel with your nail; if milky juice squirts out, it’s perfect!
• Go easy on the garlic at first – raw garlic gets stronger as it cooks. You can always add more butter halfway through.
• Don’t walk away! Corn goes from golden to charred faster than you’d think. I set a timer for turning every 3 minutes.

One more thing – if your cheese isn’t sticking, pat the corn dry right before sprinkling. That steam is tricky!

Serving Suggestions for Parmesan Garlic Grilled Corn

This corn is basically summer on a cob! I love serving it with juicy burgers or grilled chicken – the garlic butter ties everything together beautifully. For backyard BBQs, pair it with pasta salad and watermelon slices – instant crowd-pleaser! My personal favorite? Eating it straight off the grill while standing in the yard – no plate needed!

Storing and Reheating Leftovers

Okay, confession time – leftovers rarely happen with this corn in my house! But if you miraculously have some, wrap cooled ears tightly in foil and refrigerate in an airtight container for up to 2 days. To reheat, toss them back on a medium grill for 3-4 minutes or warm in a dry skillet – that crispy Parmesan comes right back to life!

Nutritional Information

Here’s the scoop on what you’re enjoying (per ear of corn)! Remember, these are just estimates – your exact numbers will dance a bit depending on butter amounts and cheese generosity:

• Calories: About 180
• Fat: 12g (that glorious butter and Parmesan!)
• Carbs: 18g
• Protein: 4g

Now go enjoy that corn guilt-free – summer calories don’t count!

Frequently Asked Questions

You’ve got questions? I’ve got answers! Here are the ones I hear most about this Parmesan Garlic Grilled Corn:

Can I use frozen corn?
Okay, real talk – fresh is always best for that perfect crunch. But in a pinch? Thaw frozen corn cobs completely, pat them SUPER dry, and reduce grill time by 2-3 minutes. They won’t char quite as nicely but will still taste delicious!

How can I make it dairy-free?
Easy swap! Use olive oil instead of butter (it actually gives a nice herby flavor) and skip the Parmesan. Try a sprinkle of nutritional yeast if you’re feeling fancy – it gives that same umami kick.

Why is my cheese falling off?
Ah, the classic cheese slide! Make sure your corn’s not too wet when sprinkling – give it a quick pat with a paper towel first. Also, press the Parmesan gently into the butter so it sticks better. If all else fails? More cheese never hurts!

Rate This Recipe

Did this Parmesan Garlic Grilled Corn become your new summer favorite? Leave a rating below and tell me how it turned out – I love hearing your grilling stories!

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