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Parmesan Chive Corn on the Cob

Parmesan chive corn on the cob with golden char and a glossy garlic-parmesan butter that melts into every kernel. Finished with fresh chives and a salty parmesan blanket for a fast summer corn side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked ears of corn.
Herby Garlic Parmesan Butter
  • 3 tbsp unsalted butter Soften for easy mixing.
  • 2 garlic Minced garlic cloves.
  • 0.5 cup parmesan cheese Finely grated, divided for brushing and finishing.
  • 3 tbsp fresh chives Chopped, divided for mixing and garnish.
  • 0.5 tsp black pepper
  • 0.25 tsp salt To taste; use a pinch in the butter mixture.
For Serving
  • 1 lemon wedges Serve alongside for brightness.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the grill to medium-high heat.
  2. Mix softened butter with minced garlic, half the parmesan, half the chives, black pepper, and a pinch of salt until evenly combined.
Grill
  1. Grill the corn for 10–15 minutes, turning every 2–3 minutes, until charred and tender.
  2. Immediately brush the hot corn generously with the garlic-parmesan butter so the glaze clings to the kernels.
  3. Sprinkle the remaining parmesan over the top and let it melt into the kernels for 1 minute, watching it turn glossy and slightly golden.
  4. Garnish with the remaining chives and serve with lemon wedges, squeezing over the corn just before eating.

Notes

Pro tip: Use freshly grated parmesan so it melts smoothly into the hot kernels; if the grill runs hotter than medium-high, shorten the cook time and keep turning every 2–3 minutes to avoid burning the cheese. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat on a hot grill pan or skillet until warmed through. Freezing isn’t recommended due to texture changes in the corn and butter. For a dairy-light swap, use a plant-based parmesan-style topping and dairy-free butter (meltability will be a bit lower but still workable).