Emmpeccable Garlic Parmesan Corn The Cob





Corn on the comb slathered with perfectly room temp. Butter is an undefeated summer classic.

But what if we, hear me out? Added the creamy, flavorful goodness of Parmesan-herb butter? Magic, honestly.

Grab your Gar-lick The Plate and try this simple but delicious recipe out.


4-5 ears of corn

Gar-lick The Plate all-purpose blend

½ -¾ cup grated Parmesan cheese

4 tbs of unsalted butter

2 cloves of fresh garlic

Parsley






  1. Clean and peel the corn. I leave the last layer or so on while roasting. It just seems to cook/roast better that way.

  2. Soak for 10 min then roast in your oven or on your grill for about 15-18 min

  3. While that’s going, mince the fresh garlic and chop up your parsley into ¼-inch pieces

  4. Toss the garlic and parsley in the room temperature butter and stir to combine. Emphasis on room temp people, or it won’t spread. Melting it via the oven is no bueno too.

  5. Sprinkle in 1 tbs of Gar-lick The Plate or to taste along with about half the Parmesan cheese and stir again to combine.

  6. Once your corn is cool enough to peel, but still warm to the touch, spread your butter and garnish with the rest of the cheese.

  7. Enjoy! 🌽🧄 🧀



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