Smoky Parmesan Corn on the Cob

Smoky Parmesan Corn on the Cob


  • ½ cup finely grated parmesan cheese
  • ¼ cup butter, softened
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 4 ears of corn, shucked and broken in half (see notes)
  • Optional: grated parmesan cheese and green onions for garnish


1. In a medium-sized bowl, mix the parmesan, butter, smoked paprika, garlic powder and salt.

2. Spread the butter evenly over the pieces of corn, using your hands to press the butter on firmly.

3. Choose one of the cooking methods (below). Then, (optional) serve the cooked corn with a little parmesan cheese and some sliced green onions on top.

Baked Corn on the Cob:

Preheat your oven to 420 F. Place the parmesan buttered corn on a parchment paper-lined baking sheet and bake for 20 minutes — do not turn the corn. For corn with a few char marks, broil during the last 5 minutes of cooking.

BBQ Corn on the Cob:

Preheat your grill on high heat. Either wrap the parmesan buttered corn in foil or (preferably) use a grill mat. Barbecue for 10-12 minutes, turning a few times until the corn is cooked through and has several char marks. 

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