Serve with corn on the cob with some juicy baked chicken thighs, juicy grilled pork chops, or some 8 minute baked salmon. The way the parmesan cheese and butter melt together and wrap themselves around the corn is almost too good to be true. Then there’s the smokiness from the paprika and a bit of garlic flavor that takes this corn over the top. Salty parmesan cheese and sweet corn are a match made in heaven. It’s a cheesy saying (pun totally intended!) but it’s true. These babies are DELICIOUS! This parmesan corn on the cob is also super versatile. Roast them in your oven, grill them on your BBQ, or wrap them in foil and cook them over your campfire. No matter how you cook them, they are amazing! You can prepare the corn by slathering it in the butter up to 2 days before you plan on cooking it. Put the buttered corn on a baking sheet and cover it with wrap. Leave it in your fridge until you’re ready to cook the corn. The corn is best cooked fresh so leave the cooking part until you are ready to eat it.
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