Home » The Most Amazing Parmesan Chive Corn on the Cob
Fresh and crunchy, Parmesan Chive Corn on the Cob is the classic side dish recipe - hot and buttery for your next BBQ .Grilled or baked, it is perfect served with ribs and chicken!

The Most Amazing Parmesan Chive Corn on the Cob

Fresh and crunchy, Parmesan Chive Corn on the Cob is the classic side dish recipe – hot and buttery for your next BBQ. Grilled or baked, it is perfect served with ribs and chicken!

Fresh and crunchy, Parmesan Chive Corn on the Cob is the classic side dish recipe - hot and buttery for your next BBQ .Grilled or baked, it is perfect served with ribs and chicken!

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
Oven Cob Corn with Chili Butter is a crunchy, spicy treat that is the perfect side dish for any meat! This roasted cob corn is steam cooked in the husk and then smeared with homemade chili butter for just a hint of heat.


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.
Parmesan Chive Corn on the Cob in the oven

Looking for more delicious oven side dishes? Try these from my collection:

 

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5 from 1 vote

Parmesan Chive Corn on the Cob

Simple and so flavorful with butter, parmesan and chives, have grill-style corn anytime right from the oven.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5
Calories 125kcal

Click on highlighted ingredients to buy them.

INGREDIENTS

  • 5 ears sweet corn, husked and cleaned
  • 1 tbsp unsalted butter
  • Salt and Pepper

Topping:

INSTRUCTIONS

  • 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

Nutrition Facts
Parmesan Chive Corn on the Cob
Amount Per Serving (1 ear)
Calories 125 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 78mg3%
Carbohydrates 1g0%
Sugar 1g1%
Protein 2g4%
Vitamin A 424IU8%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

8 Comments

  1. Tried this recipe and this is the best corn ever. This is the only way I will cook it from now on.

  2. Mү partner and I absolutely love your blog and find almost ɑll of your post’s to be just what I’m looking for.

    Again, awesome blog!

  3. Hi Jann, thank you! I love any new way I can make corn! Have a wonderful week:) Hugs-Christine

  4. This sounds and looks delicious! I can’t wait to try it. Thanks for sharing with SYC.
    hugs,
    Jann

  5. Hi Jenna, thanks so much for the feature. I am sharing to social media as we speak! Have a wonderful week!!:)

  6. Thanks again for the recipe and for allowing us to feature it. The post is live today. Feel free to share on social media 🙂 Have a great week

    http://24cottonwoodlane.blogspot.ca/2015/07/inspired-by-you-weekend-features-5.html

  7. Hi Jenna, thank you for visitng!! I would be thrilled to be part of your weekend features round up! Thank you!! Hugs-Christine

  8. Oh, yum. You had me at corn. And butter. And Parmesan. I’d love to share this post at our weekend features round up with a link back to you. Hope that’s ok.