CORN ON THE COB! ON THE GRILL! Garlic parmesan grilled corn may be my new favorite thing.
Nothing says summer more than biting into an ear of sweet corn on the cob covered in butter and salt. The sweet versus the salty, buttery is heaven to me and for the most part that’s the only way I’d ever eaten COTC (I’m hoping this abbr. becomes the new LOL).
Up until we got our BBQ, boiling corn on the cob was the only way I knew how to cook it. I’d seen it grilled at street fairs and at restaurants, but never had I attempted it. Last week my mom was in town because we thought my 39 week prego self was going into labor (I wasn’t) and temperatures in Seattle were tickling 100 degrees, so grilling was the only cooking method we were willing to do. Thus, the time to grill corn was upon us! Instead of sticking with the classic butter and salt, we decided to go with a garlicky, cheesy, spicy grilled corn that blew our flip flops off.
Corn on the cob is delicious, but it is not great first date food. It’s more like a third date food where you’re deciding whether the other person is going to be able to handle corn in your teeth and juice dripping down your chin. I think there should be a new kind of speed dating where everyone has to eat unattractive foods in front of the other and if you can handle it, you move on to the next round. Sushi, tacos, ribs and corn on the cob would definitely be on the menu.
After the third date is solidified, then eat all the garlic parmesan grilled corn corn you want and smile big!
I love this recipe because it’s quick and simple. After you shuck the corn and turn on your grill, all that’s left is a quick melt of some butter and a stir of a few spices and you’re off! Whoever the grill master is in your house (or maybe this is your first time), be sure to use all of the basting mixture on the corn, rotating and coating as you go. This helps drive in the smokey garlic flavor and, trust me, you want that! Once it’s all nice and toasty golden, top it with a sprinkling of shredded or grated parmesan cheese and a few torn leaves of parsley. Serve with pride. And napkins.
There’s one huge bonus I realized when I made this garlic parmesan grilled corn recipe. Since the butter is in the basting sauce, you don’t need to mess around with trying to butter your corn after it’s grilled. For me this is the hardest and most annoying part about corn on the cob. You never get an even ‘buttering’ and that’s just not okay.
I was overly excited about how good this corn was and I can’t wait for you to try it and share your feedback! Garlicky, smokey, salty, buttery and cheesy. Those are some magical adjectives.
What to Bring to the Store
In order to reduce your packaging waste, bring the following reusables with you to the store:
- 2 reusable produce bags for the corn on the cob and parsley
- reusable bulk spice bags for any spices you might need
Bring your favorite reusable grocery bags!
Waste Meter – 5!
Woohoo! This is a 100% zero waste recipe, meaning nothing during the making of this delicious garlic parmesan grilled corn side needs to be thrown away. No packaging, no nothing. Instead, do this:
Recycle: Parmesan Tub (once emptied)
Compost: Corn Husks and Cob, Parsley Stems, Garlic Peels
- 4 ears of yellow corn, shucked
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp soy sauce or amino acids
- 1/2 cup shredded or grated parmesan cheese
- 1/4 cup torn fresh parsley
- Shuck the corn and set aside on a plate. Prepare your grill at medium-high heat, making sure to oil the slats to get some grill marks on the corn.
- Meanwhile, in a small saucepan, melt the 3 tbsp of butter over low heat. Once melted, stir in the garlic, paprika, soy sauce or aminos and black pepper. Pour into a little bowl.
- Once the grill is hot, lay the corn over the slats and baste with one coat of the butter sauce. Turn ever 5 minutes and baste each time you turn. Grill for 15-20 minutes or until you reach your desired texture.
- Remove from the grill and place onto a plate. Top with grated or shredded parmesan and a sprinkling of torn parsley leaves.