This delicious garlic parmesan grilled corn on the cob recipe pairs perfectly with all of your favorite summer dishes like burgers or grilled shrimp. In this post I also share my easy, fuss-free method for making grilled corn on the cob.

Every year my uncle grows corn on a patch of land that was once a part of my grandparents’ dairy farm. Each summer we find ourselves saddled down with huge baskets full of corn and my favorite way to use up our portion is to make this buttery garlic parmesan grilled corn on the cob recipe!

When Grilling Corn, Do You Remove the Husks?

For this grilled corn on the cob recipe, I prefer to remove the husks from each ear and make my grilled corn on the cob in aluminum foil. Below I have included step by step instructions for how to grill corn on the cob that is juicy, sweet and will leave you wanting ear after ear!

How to Make Grilled Corn on the Cob in Foil:

Making grilled corn on the cob is easier to me than even boiling corn since your kitchen doesn’t get all heated up! Plus I think grilling it really brings out the flavor of the corn, making it somehow both sweeter and more tender.

1. There are a lot of grilled corn recipes out there that involve things like soaking the corn or peeling back the husks just to lay them back in place before placing the corn on heat. Basically, it all sounds a little complicated to me. Here’s what I think is easiest! Shuck your corn completely and place it in the middle of a square of aluminum foil.

2. Add a couple pads of butter, season with salt and pepper and then wrap the corn up.

3. Repeat with all of your ears and then take them out to the grill or prep them the day before if you’re planning a party and want to streamline your dinner prep time. Grill them over medium heat for about 15 minutes or until the corn is bright yellow and sizzling slightly.

4. Remove the corn from the heat, allow them to cool a bit and then carefully unwrap the foil. I like to use tongs for that part to help avoid burning my finger tips as the corn will be steaming and very very hot so use caution while unwrapping.

Buttery Garlic Parmesan Grilled Corn on the Cob Ingredients

• Corn on the cob – Fresh corn on the cob, shucked and cleaned of any corn silk.
• Butter – Salted or unsalted butter both work well here. Use real butter instead of margarine whenever possible.
• Minced garlic – Finley minced garlic will get dredged in butter and basted all over the freshly grilled corn on the cob.
• Flat leaf parsley – Definitely only use fresh parsley here. The dried stuff won’t have as much flavor and would impart a weird texture.
• Grated parmesan – I like freshly grated parmesan for this grilled corn on the cob recipe.
• Salt and pepper – I like to season the corn on the cob with salt and pepper before grilling.

While you’re grilling corn on the cob per my notes above, melt a stick of butter and whisk in the minced garlic. Set it aside, whisking once in a while to allow the garlic flavors to infuse into the butter.

After carefully unwrapping the corn, brush the garlic butter mixture onto each ear generously. Now is not the time to hold back! Coat the corn as if you’re painting it, gleefully, with butter.

Finally, sprinkle your garlic butter drenched corn with grated parmesan and roughly chopped fresh parsley. Allow the parmesan to melt ever so slightly onto the corn and serve! Your family or friends will eat this grilled corn on the cob recipe right up and you’ll never make corn any other way again

What to Serve with Grilled Corn on the Cob:

• Portobello burgers with grilled peaches and pickled red onions
• Grilled eggplant sandwiches with sriracha mayo
• Our family’s favorite red potato salad recipe
• Mediterranean orzo salad with feta
• Barbecue chicken sliders with mango slaw
• Veggie pasta salad

Garlic Parmesan Grilled Corn

Yield: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This delicious garlic parmesan grilled corn on the cob recipe pairs perfectly with all of your favorite summer dishes like burgers or grilled shrimp.

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Ingredients

• 12 ears of corn
• 2 sticks of butte
• 3 tablespoons minced garlic
• 1/2 bunch fresh flat leaf parsley
• 1 cup of grated parmesan
• Salt and pepper to taste

Instructions

1. Completely shuck and clean each ear of corn then place each ear in the center of a square of aluminum foil with two pads of butter placed on top.
2. Season with salt and pepper to taste then wrap corn up in the aluminum foil so it is nicely sealed
   
3. Grill over medium heat for 15 to 20 minutes or until steaming and bright yellow upon carefully checking on the corn by gently unwrapping on corner of foil.
4. While the corn is on the grill, melt one stick of butter in the microwave or in a small saucepan then transfer to small bowl and whisk together with the minced garlic.
   
5. Remove corn from the heat, allowing it to cool slightly and then unwrap the foil while taking care not to burn yourself on the steam or the hot foil.
6. Once the corn is unwrapped, brush garlic butter mixture generously onto each ear.
7. Sprinkle with parmesan and roughly chopped fresh parsley before serving warm
   

Notes

Use oven mitts or tongs to carefully unwrap the aluminum foil after grilling corn on the cob. The steam inside will be very hot!

[Art direction + styling by Cyd Converse | Photos by Alice G. Patterson.]