Parmesan Chive Corn on the Cob

Parmesan Chive Corn on the Cob

Parmesan chive corn on the cob with golden grilled kernels glazed in herby garlic butter and blanketed in melted parmesan. Finished with fresh chives and a squeeze of lemon for bright, salty-sweet summer flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 255

Ingredients Equipment Method Notes

Ingredients

Corn

4 corn Husked ears of corn, 4 total.

Garlic Parmesan Butter

3 tbsp unsalted butter Softened.
2 garlic Minced (about 2 cloves).
0.5 cup parmesan cheese Finely grated.
3 tbsp fresh chives Chopped.
0.5 tsp black pepper
0.25 tsp salt To taste; use a pinch in the butter and more after.

Serving

1 lemon wedges For serving.

Equipment

1 cast iron skillet
1 sheet pan

Method

Grill the corn

Preheat the grill to medium-high heat, aiming for steady heat before adding corn.
Mix softened butter with minced garlic, half the parmesan, half the chives, black pepper, and a pinch of salt until evenly combined.
Grill the corn for 10–15 minutes, turning every 2–3 minutes, until charred and tender with visible grill marks.
Immediately brush the hot corn generously with the garlic parmesan butter so the glaze melts into the warm kernels.
Sprinkle the remaining parmesan over the top and let it melt for 1 minute, watching for the cheese to turn glossy on the hot corn.
Garnish with the remaining chives and serve with lemon wedges for bright flavor.

Notes

Pro tip: keep the butter mixture warm (or re-stir right before brushing) so it coats the corn quickly and melts into the kernels. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill or in a skillet until warmed through. Freezing is not recommended because corn texture softens. For a dairy-light swap, use a finely grated hard cheese substitute designed to melt (like a parmesan-style vegan/grating cheese) in the same amounts.