Parmesan Corn On The Cob

Parmesan Corn On The Cob

  • Prep Time: 5 mins
  • Total Time: 13 mins
  • Servings: 6

    • About This Recipe

    “When corn is ripe and juicy, this is a great way to make it even better.”

    Ingredients

  • 1/4 cupbutter, melted
  • 1/4 cupgrated parmesan cheese
  • 1/2 teaspoonitalian seasoning
  • 6earscorn
  • water, to boil corn
  • 1/2 cupwater
  • salt

    • Directions

  • Mix first 3 ingredient.
  • Set aside.
  • Bring water to boil, add corn; boil for 8 minutes.
  • Drain well.
  • Brush with butter mix.
  • Salt to taste.

    • Reviews

  • “Have mercy!! The corn in our garden is not ready yet but I got some good and fresh ears from the Farmer’s Market. This was outstanding. From now on this is the only way I will fix fresh corn on the cob. Thanks Inez. You rock!!”

  • “Excellent!!I have made corn this way twice already (both times for guests) and it’s been a hit each time – no one even asked for extra butter.This has become THE WAY to eat corn around our house!Thanks, Inez!”

  • “Excellent corn!!For the Italian seasonings, I used Hidden Valley Ranch “Italian Dressing Mix”.We loved the zing!”

  • “Wonderful, and nice change.Everyone loved it.Next time I might add more Italian seasoning.”

  • “Great taste.So eady to prepare and simple ingredients. I one one cob left last night and noticed it had already disappeared this morning!”

  • “This was so good. Served it last night with grilled salmon and fried zucchini. Instead of spreading the butter on the corn, I just melted it in the pan after draining the corn. Mixed in the parmesan cheese and seasoning, and then I tossed the corn in the pan. Easy! Thanks for posting.”

  • “Simple to whip up and awesome flavor!”

  • “Absolutely delicious. My husband loves his parmesan cheese. So I thought that since corn is in season, I would treat him to this. He loved it. Would make it again in a minute. I could make a meal out of just corn on the cob using this recipe. Thanks!!”

  • “Good, not our favorite way to eat corn, but it was a nice change.I think I would back off on the cheese next time…I found it too be a bit much and I love cheese.”

  • “Quick and convenient. I wish we could say we liked it more than we did. My family wasn’t sure that they disliked it, but they certainly weren’t excited about it. It got comments like ‘interesting’. I think maybe it was just too much Parmesan. If I made this again, I would definitely halve the cheese. Not sure I’d make it again, but thanks for sharing.”

  • “I got this recipe from Taste of Home’s Quick Cooking years ago, and it’s my favorite way to eat corn on the cob.Thank you so much for posting this!”

  • “I could have just made a meal on just the corn.This corn is that good! I used Recipe #249731 cooking method to cook the corn, then used the Parmesan Butter from this recipe.I used fresh Parmigiana Reggiano, and was not sorry I did, as the flavor was awesome!I made 1 1/2 dozen ears and there was only a couple left at the end of the meal.5 stars all the way for us!”

  • “Here’s another 5 stars. What else is there to say. This is very tasty, easy and quick to fix. We really enjoyed the Italian flavor. I did use a very GOOD Parmigiana Reggiano cheese. I also grilled in foil on the Barbecue. We loved it!! Thanks for posting.”

  • “This corn was heaven sent! I made it using Linda’s recipe for Recipe #249731 and it was the best corn I have ever had.Tender, not waterlogged and packed with flavors anyone would love! Into my favorites this one goes!”

  • “The p[armesan was overpowering for us.Would make again but only halve the parmesan.”

  • “Yum, yum, yum!That pretty much sums it up!Great recipe!Made for Memorial Day Challenge 2008.”

  • “This was great, easy to make and a great way to spice up corn on the cob, will definitely make again.”

  • “This corn was delicious!!!!I will definitely be making it again.Thanks for posting!!”

  • “Superb! I wouldn’t change a thing!! Thank you so much! This was a wonderful addition to our corn!”

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