Parmesan Corn on the Cob

Parmesan Corn on the Cob

Grill? Or roast in the oven?

This week, I am participating in something new — I joined up with the awesome #SundaySupper group. Each week we have a different cooking theme and this week the theme is “Kids in the Kitchen”.

Cooking with my kids is one of my favorite things to do and it always seems to be the biggest memory makers in our house. If I ask them “what things have you cooked with me?”, they can almost always tell you. Ask them what I made for dinner 3 nights ago, well, that might be a different story. But when they join me in the kitchen, it always seems to be memorable.

I have a favorite cooking experience with each of the kids. For Wellie, it was making Ina Garten’s Carrot Cake for my birthday in 2010. For Lil D, it was Christmas Eve morning in 2008 when he stayed up all night with me finishing up the holiday treats and tamales. For Mattie, it was making French Toast with him. For Corky Ray, it was making Cheesecake Sopapillas, which was a recipe she introduced to me.

My goal is to keep making these memories with them, as long as they are willing.

My contribution to the #SundaySupper theme of “Kids in the Kitchen”, is Parmesan Corn on the Cob. It’s very easy to make and incorporates a two different things that Mattie likes a lot: corn (eating it) and foil (scrunching it, playing with it, whatever).

The first order of business was shucking the corn.

Mattie learned during the making of this that the thread-like fibers on the corn is called “silk”. I thought he knew that, but apparently he didn’t. Which is another great part of cooking with kids — all the learning that take place without even trying.

Once that is done, we tore a good size piece of foil for each ear of corn. We rubbed each ear of corn with some butter & sprinkle each one with some salt. These were rolled up in a piece of foil. I think that is Mattie’s favorite part. This recipe can be made in your oven or on the grill, so we made most of ours on the grill (I did roast one in the oven so you could see the difference between the two).

After about 15 minutes, the corn is removed from the grill.

With a pot holder, open the foiled wrapped corn very carefully (I like to leave the corn sitting in it’s foil as you see in my photo below). Sprinkle with shredded Parmesan cheese, but don’t wrap your corn back up…leave the foil open. Place your corn back onto the grill to melt the cheese a bit (even if you turned it off, there is usually enough heat that it will melt the cheese).

In the photo below, you can see the grilled corn on the bottom. The other ear of corn was prepared in almost the same way as the grilled corn, except it was roasted in an oven. Either way works!

Note: there are recipes that will tell you to apply the Parmesan cheese before grilling or roasting in the oven. I have not have good success with those methods and found the cheese to stick mostly to the foil, so we go with this option.

See how easy that was? And Mattie and I now share a memory of making the corn for our weekend BBQ…that’s the stuff that seriously makes me happy.

Do you have any favorite items that you like cooking with your kids? I’d love to hear about them! Just leave me a comment below.

If you’d like some “Kids in the Kitchen” inspiration, you’ll have to check out the blogs below…each one features a kid-friendly recipe from their home:

Start your day:

Healthy Snackers:
Main Squeeze:

Sweet Treats:

Parmesan Corn on the Cob
  • Corn on the Cob (shucked, silk removed)
  • Foil (one large piece for each ear of corn)
  • Butter
  • Salt
  • Shredded Parmesan Cheese
  1. Place an ear of corn in the middle of one piece of foil. Covered with butter and sprinkle with salt. Wrap ear of corn in the foil and repeat with remaining ears.
  2. If grilling, preheat grill to medium. Place foil-wrapped corn on the grill, turning occasionally. Grill for approximately 15 minutes.
  3. If using an oven, preheat oven to 400 degrees F. Place foil-wrapped corn in the oven, directly on the rack. Roast for approximately 25 minutes.
  4. When corn has cooked for suggested time, remove from grill (or oven). Using a potholder, open each foil-wrapped ear of corn very carefully. Leave corn sitting in foil, but do not close it. Sprinkle with Parmesan cheese and return corn -- still opened, but sitting in its foil -- to the oven or the grill. Continue to heat until cheese is a bit melted. Remove from grill or oven and enjoy!

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  1. says

    Grilling corn is one of my favorite ways to prepare it. I have not added the cheese – yet – I will now. Sounds delicious.

  2. says

    My kids would eat Corn on the Cob everyday! Wait till I share this recipe with them. They are going to love it! I am so glad you joined our #SundaySupper Movement. Love your inspiration!

  3. says

    I love, love, love grilled corn. And how could you go wrong by adding some Parmesan to it. I mean, seriously, how? This looks so good, and I bet my boy could shuck the corn too.

  4. says

    There’s nothing better than fresh corn on the cob and adding Parmesan is a stroke of genius! Thanks for showing the difference between the “inside” corn and the “outside” corn – very interesting. Welcome to #SundaySupper!

  5. says

    Such a great recipe. I love corn, so much. Waiting patiently for golden nugget to come out. You have a great little shucker there.


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