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Parmesan Corn on the Cob

Parmesan corn on the cob
Parmesan Corn on the Cob

This recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at 

Cheesy and corny is just the way I like my corn! Finely-grated Parmesan cheese sticks beautifully to the fresh corn making this side dish the perfect balance of sweet and salty.

Parmesan Corn on the Cob

Start-to-Finish: 5 minutes
Hands-On Time: 5 minutes
Makes enough for 6 ears of corn


  • 6 ears of corn
  • 6 Tbsp. unsalted butter
  • 1 clove garlic, minced
  • 2 Tbsp. minced basil or parsley
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • Pinch cayenne
  • 1/2 cup grated Parmesan cheese


  1. Cook ears of corn. Here are a few simple methods.
  2. Melt butter and garlic in a small pan on the stove or in the microwave.
  3. Stir in the basil, salt, a few grinds of pepper and cayenne and brush over cooked corn.
  4. Sprinkle or roll cheese on all sides.

Parmesan Corn on the Cob

Click Here to Print the Recipe for Parmesan Corn on the Cob.

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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