We can make a complete meal on just corn on the cob. (If it’s done right!) This Grilled Parmesan Corn is done right; just sayin’! Long gone are the days of overcooked, boiled corn on the cob for this guy. I’m not sure why that was the case, but I always boiled the death out of corn. I loved it and thought that was how it was supposed to taste, but now that I’ve tasted grilled corn – especially when it’s topped with cheese – I can’t go back to my old ways. (If only everything in life was that easy!)
You can top corn just about any way you want, trust me, I’ve seen everything from Mexican cheese/spice mix to lime/guacamole on Pinterest. But, there’s just something really, really good about the combination of grilled corn and parmesan cheese. Oh, and butter. After all, what the heck is corn without butter? That’s like having peanut butter without jam, or a an apple without cheddar cheese! What? It’s a thing! Trust Byron and try yourself some sliced apple with a slice of good cheddar cheese. The perfect snack!
Anyway, I digress – back to this corn here. I have to tell you this story… I might have mentioned it before, but I never knew how corn was grown or how it looked in it’s natural state until I was in my early teen years. Where I came from, fresh corn was not something that was readily available like it is nowadays. We got corn on the cob in a can. Yep – in a can! My mom would buy this really big can that had five cobs of corn standing on end. She would drain the liquid and plop them in a pot of boiling water. We would add some butter, salt, and pepper and eat to our heart’s content. (Well, not really – there were only five cobs of corn in the can and there were five of us at the dinner table, so we ate one each to our hearts content!)
Now though, I’ll cook corn on the cob as a meal. Two or three ears of corn (depending on how much you can stuff in your belly) and you’ll be full and satisfied. This particular corn dish in the pictures was a side for us at the cottage. I served it up with some potato salad and veggie burgers. Yum. And, yum.
Grilled Parmesan Corn
- 5-6 ears fresh corn, shucked
- 1 tablespoon olive oil
- ¼ cup parmesan cheese, grated
- 2 tablespoons salted butter
- ¼ teaspoon ground black pepper
- green onions, finely chopped for garnish
Shuck and clean the corn. Brush entire surface with olive oil and set aside.
In the meantime, preheat the grill to 400 degrees.
Place the corn on direct heat and grill for 4-5 minutes before turning 45 degrees. Think of the corn as being square and having 4 sides; you’ll want to grill each ‘side.’
Once the corn is charred, remove from the grill and place on a serving platter.
Immediately sprinkle with black pepper and dollop with two tablespoons of butter.
Sprinkle the parmesan cheese and green onions over the corn.