Description
Cheesy Garlic Butter Corn on the Cob is a delicious and easy-to-make side dish featuring fresh corn coated in a flavorful garlic butter mixture, grilled or baked to perfection, then topped with melted parmesan or cheddar cheese and fresh parsley. It’s a perfect accompaniment for summer barbecues or cozy family dinners.
Ingredients
Scale
Ingredients
- 4 ears of corn, husked
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup shredded parmesan or cheddar cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat: Preheat your grill or oven to 375°F (190°C) to ensure even cooking of the corn.
- Mix: In a small bowl, combine the melted butter, minced garlic, salt, black pepper, and smoked paprika if using. Stir well to blend the flavors.
- Brush: Generously brush the garlic butter mixture over each ear of husked corn, ensuring all sides are coated.
- Grill: Place the corn on the grill and cook for 10-15 minutes, turning occasionally, until the corn is tender and slightly charred. If baking, place the corn on a lined baking sheet and bake for 15-20 minutes.
- Sprinkle: Once cooked, immediately sprinkle the shredded parmesan or cheddar cheese over the hot corn, allowing it to melt over the surface.
- Garnish: Finish by garnishing the corn with chopped fresh parsley. Serve warm for the best flavor experience.
Notes
- If you prefer a spicier kick, add a pinch of cayenne pepper to the garlic butter mixture.
- To avoid mess, wrap the corn in foil before grilling, but note this will reduce charring.
- For a dairy-free version, substitute butter with olive oil and omit the cheese.
- Leftover corn can be stored in an airtight container in the refrigerator for up to 2 days.
- Use fresh garlic for the best flavor; garlic powder can be used in a pinch but will alter the taste.
