Tender corn on the cob coated in rich garlic butter and topped with savory Parmesan cheese creates a comforting side dish that I love serving for family dinners, barbecues, and casual gatherings. The combination of buttery corn, aromatic garlic, and crispy golden Parmesan gives every bite incredible flavor while staying simple and easy to prepare.
Why You’ll Love This Recipe
I love how quick and effortless this recipe is to make with just a few pantry ingredients. The garlic butter soaks into the corn while baking, making every piece juicy and flavorful. The Parmesan cheese adds a salty, crispy finish that pairs perfectly with the sweetness of the corn. I also like that this recipe works well for weeknight meals, summer cookouts, or holiday side dishes because it always disappears fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 mini corn on the cobs
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions
I preheat the oven to 400°F.
I arrange the corn pieces in a large baking dish or aluminum tray.
Then I combine the melted butter, minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes in a small bowl.
I brush the garlic butter mixture generously over the corn so every piece is fully coated.
Next I sprinkle the grated Parmesan cheese evenly over the corn.
I bake the corn for 20 to 25 minutes, turning it halfway through cooking, until the corn becomes tender and lightly golden.
I garnish the baked corn with fresh parsley and serve it warm.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 210 kcal per serving
Variations
I sometimes add smoked paprika for a smoky flavor that tastes great with grilled meats.
I like using shredded mozzarella along with Parmesan when I want extra cheesy corn.
Then I occasionally swap parsley for fresh cilantro to give the dish a brighter finish.
I can make the recipe spicier by adding more red pepper flakes or a dash of hot sauce.
I sometimes grill the corn instead of baking it for extra charred flavor during summer cookouts.
Storage/Reheating
I store leftover corn in an airtight container in the refrigerator for up to 3 days. When reheating, I place the corn in the oven at 350°F for about 10 minutes until warmed through. I also reheat it in the microwave for a quicker option, though the Parmesan may not stay as crisp.
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FAQs
Can I use full-sized corn on the cob?
I can absolutely use full-sized corn on the cob and simply cut each cob into smaller pieces before baking.
Can I make this recipe ahead of time?
I like preparing the garlic butter mixture ahead of time and coating the corn just before baking for the freshest flavor.
Can I use frozen corn on the cob?
I can use frozen corn, but I thaw and pat it dry first so the butter and seasonings stick properly.
What can I serve with garlic Parmesan corn?
I enjoy serving this corn with grilled chicken, burgers, steak, barbecue dishes, or roasted vegetables.
How do I make the Parmesan extra crispy?
I like placing the corn under the broiler for 1 to 2 minutes at the end of baking to create a crispier cheesy topping.
Conclusion
Garlic Parmesan Corn on the Cob is one of those easy side dishes that always delivers big flavor with very little effort. I love the buttery garlic coating, the savory Parmesan topping, and the tender baked corn in every bite. Whether I make it for a summer barbecue or a cozy family dinner, this recipe always becomes a favorite at the table.
📖 Recipe:
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Garlic Parmesan Corn on the Cob
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Tender corn on the cob coated in rich garlic butter and topped with savory Parmesan cheese makes an easy and flavorful side dish. The buttery corn, aromatic garlic, and crispy golden Parmesan create the perfect combination for weeknight dinners, barbecues, and family gatherings.
Ingredients
8 mini corn on the cobs
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F.
- Arrange the corn pieces in a large baking dish or aluminum tray.
- In a small bowl, combine the melted butter, minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes.
- Brush the garlic butter mixture generously over the corn until fully coated.
- Sprinkle the grated Parmesan cheese evenly over the corn.
- Bake for 20 to 25 minutes, turning the corn halfway through cooking, until tender and lightly golden.
- Garnish with fresh parsley and serve warm.
Notes
Add smoked paprika for a smoky flavor variation.
Mix mozzarella with Parmesan for extra cheesy corn.
Swap parsley with fresh cilantro for a brighter finish.
Add extra red pepper flakes or hot sauce for more heat.
Grill the corn instead of baking for a charred summer cookout flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for about 10 minutes or microwave until warmed through.
Broil for 1 to 2 minutes at the end for extra crispy Parmesan topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 mini corn cobs
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
