Corn on the cob with Parmigiano is a simple yet indulgent twist on the classic summer side dish. The sweet, tender corn is complemented by the rich, salty flavor of freshly grated Parmigiano-Reggiano cheese, creating a delicious contrast of flavors that takes this traditional treat to the next level.
To make this dish, start by boiling or grilling fresh ears of corn until they are perfectly cooked – tender yet slightly crisp. Grilling the corn adds a smoky depth that enhances the natural sweetness, while boiling keeps the corn juicy and tender. Once cooked, slather the hot corn with a bit of butter to add richness and ensure the cheese sticks.
Next, generously sprinkle grated Parmigiano-Reggiano over the corn, allowing the warm butter to melt the cheese into every crevice. The sharp, nutty flavor of the Parmigiano pairs beautifully with the sweetness of the corn, giving it a savory, slightly tangy kick. For an extra burst of flavor, sprinkle a little fresh black pepper and a pinch of sea salt on top, or add a squeeze of fresh lemon juice to brighten it up.
For a more gourmet touch, you can also add chopped fresh herbs like basil, parsley, or thyme to the corn for added freshness. Some recipes even include a drizzle of olive oil or a sprinkle of paprika for extra flavor and color.
Corn on the cob with Parmigiano is a fantastic side dish for a variety of meals. It pairs beautifully with grilled meats like steak, chicken, or fish, and makes a great addition to summer barbecues or picnics. It’s an easy yet impressive dish that elevates the humble corn on the cob into a flavorful, crowd-pleasing favorite.
Ingredients
- 4 ears corn fresh, husked
- 1/2 cup Parmigiano-Reggiano cheese grated
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add corn and cook for about 10 minutes, or until tender.
- Remove corn from the water and pat dry with paper towels.
- Brush the corn with melted butter, ensuring even coverage.
- Sprinkle grated Parmigiano-Reggiano cheese evenly over the corn.
- Season with salt and freshly ground black pepper.
- Garnish with chopped parsley and serve immediately.
Nutrition
This is my go-to recipe for summer BBQs! So tasty and easy to make! Highly recommend sharing with friends.
I totally agree! This corn is a hit at every BBQ! Love the cheese on it!
Wait, corn with cheese? That sounds kinda weird, don’t you think?
Yum! I made this for my family, and they loved it! Just remember to use fresh corn, it makes a big difference!
I don’t get why people put cheese on corn. Corn is sweet enough on its own! Can’t believe it’s a thing.
I tried it but forgot the butter. Corn was kinda dry and weird. Anyone else have that problem?
I made this but forgot the butter… still tasted amazing! Will definitely add the butter next time.
That’s awesome! I’m glad it still turned out great! Butter will def make it richer next time. 🍽️
Fantastic! I didn’t have parsley but it was still yum!
Corn on the cob isn’t my favorite, but this recipe is solid. I tried it and it’s better than I expected!
Not sure about cheese on corn… Isn’t that a bit weird? I’ll stick to butter.
I love corn on the cob! This recipe sounds delish, I gotta try it soon!
This is the best way to enjoy corn! The cheese adds such a great flavor! 😍
Tried this recipe and it was a flop. Corn too soggy.
Bleh, didn’t really taste anything special. Corn is corn after all. 🤷♀️