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Parmesan Corn on the Cob


Article by Mckenzie Ellis

Photography by Mckenzie Ellis

Who says you can’t have cheese on a low-sodium diet? Of course you can—if you shop smart and know a little goes a long way. If you are looking for a quick, east but deliicious side dish to serve your friends and family, well here it is: introducing super easy Parmesan Corn on the Cob! Crispy, buttery and garlicky corn on the cob, sprinkled with a bit of Parmesan cheese—you won't believe it's low-salt!


  • 4 ears corn, unhusked
  • 8 tablespoons unsalted butter, at room temperature
  • 2 cloves garlic, diced
  • 1/2 teaspoon dried thyme
  • 1/3 cup freshly grated Parmesan cheese (I use @wholefoods 365 brand that is 55mg per 1 tbsp)
  • ¼ teaspoon fresh ground black pepper
  • 2 tablespoons chopped fresh parsley leaves


Preheat oven to 350 degrees F. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 45 minutes. In a small bowl, combine unsalted butter, garlic, thyme and black pepper. Peel down the husks. Rub each ear of corn with 1 tablespoon of the butter herb mixture. Sprinkle with Parmesan and parsley and serve immediately.

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Follow Mckenzie Ellis @lowsaltkitchen