Fresh and crunchy, Parmesan Chive Corn on the Cob is the classic side dish recipe made hot and buttery for your next barbecue. Grilled or baked, it’s perfect served with ribs, chicken and beef.
Did you know that there is a “right” way to shuck corn? Recently that I found out I had been shucking corn the wrong (hard) way for years… you know…standing over the sink, pulling off the husks and corn silk for what seems like FOREVER! Someone who I ridiculously call my “Corn Shuckin Superhero” showed me an easier way. Starting at the end where you can open the husks to see the corn, just rip down one or two husk leaves. Then break off the stem from the inside and pull the corn ear away from the remaining husks! Easy!
This recipe in so easy and delicious, you will want to keep it in your back pocket all year long. Even though I prefer to use fresh corn on the cob still in the husk, this corn tastes amazing using frozen cobs too!
How To Pick Out The Best Corn On The Cob ….without peeking!
Check the Husk
- First, as tempting as it might be, don’t peel back the husk! This can shorten the shelf life of the corn, causing it to dry out. That said, now you want to take a look at the outside of the corn or the husk. The corn husk should be bright green, wrapped tightly against the corn and slightly damp. These are the freshest cobs. Pass on any husks that are starting to yellow or feel dry. Then, check the husk for small brown holes, which mean insects…pass on that one….Next! Also, take a peek at the bottom of the corn where the ear was broken off the stalk in the field. If this area is brown, the corn is probably old and not the freshest choice.
Look at the Tassel
- The stuff that looks like threads at the top of the corn is pretty important and is called the tassel. It is actually the corn silks sticking out of the husk. When choosing corn on the cob, just remember that the tassel should be light brown or gold, and slightly sticky to the touch. Take a good whiff it— the tassel should smell sweet with no signs of decay. Avoid corn that has a black or dried out tassel, or one that feels mushy. These are all signs the corn is too old.
Squeeze the Corn
- By gently squeezing the ear of corn, you can feel the kernels right through the husk. Start from the bottom and squeeze the whole cob, working your way to the top. The entire ear should feel nice and firm, and the individual kernels should feel plump. You should not be able to feel any kernels are missing. And pass on any cobs that have soft or dark spots.
Reasons to Love this recipe:
- Easy to make in the oven year round
- No wrapping in foil needed
- Whether using fresh or frozen corn on the cob, chives and Parmesan cheese will enhance the corn flavor
Tips and Hints for the best tasting Parmesan Chive Corn on the Cob:
- Try to buy corn that is still in the husk. Look for green husks that are not too dry and still have moist golden silk inside. Peel one side of the husk down a few inches to check that the kernels are plump and tight.Then tuck the husk back up to prevent the corn from drying out.
- I always say this, but the best results start with quality ingredients, so use the best you can afford. Buy organic corn if possible.
- Using fresh herbs is always best when the recipe calls for it. Unfortunately sometimes the grocer doesn’t carry them or they are not in season. When this happens I use re-hydrated herbs. I just soak the amount of herbs I need it in a few drops of water and it re-hydrates to almost fresh. You can find jars of dehydrated herbs in the spice aisle or produce section of most grocery stores
- When using butter in a recipe, make it the unsalted variety. Unsalted butter gives you, the cook, complete control of the flavor of your recipe.
- Be careful not to over-bake them. The corn tastes best when it is golden-brown, and the kernels are still soft. Start watching the oven at the 30 minute mark.
Looking for more delicious oven side dishes? Try these from my collection:
- Oven Cob Corn with Chili Butter – a crunchy, spicy treat
- Honey Glazed Butternut Squash Recipe – star of the table
- Oven Roasted Green Beans – condensed veggie flavor
Parmesan Chive Corn on the Cob
Click underlined ingredients to buy them!
- 5 ears sweet corn, husked and cleaned
- 1 tbsp unsalted butter
- Salt and Pepper
- 4 tbsp unsalted butter
- 1/4 cup grated parmesan cheese
- 1 tbsp chives, minced
- Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
- Place cleaned corn ears on baking sheet, sprinkle liberally with salt and pepper. Top each ear with a pat of butter.
- Bake Corn in the oven for approximately 35-40 minutes until starts to brown. Turn corn occasionally during baking. Remove from oven.
- In a small pan, melt 1/2 stick unsalted butter. When butter is melted, stir in parmesan cheese and chives. When mixed completely, remove from heat and drizzle immediately over Corn ears. Serve while hot!
NUTRITION INFORMATION PER SERVING
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