Description
This Cheesy Garlic Butter Corn on the Cob is a delicious and easy side dish combining sweet corn with a rich garlic butter sauce, topped with a blend of Parmesan and mozzarella cheeses. Perfect for summer barbecues or a cozy dinner, it delivers comforting flavors and a delightful cheesy finish.
Ingredients
Scale
Corn on the Cob
- 4 ears of corn, husked
Cheesy Garlic Butter Sauce
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the Corn: Husk the ears of corn completely, removing all silk strands. Rinse them under cold water and pat dry.
- Make the Garlic Butter Sauce: In a small bowl, combine the melted unsalted butter with minced garlic, salt, black pepper, and crushed red pepper flakes if using. Stir well to incorporate all the flavors.
- Cook the Corn: Bring a large pot of water to a boil. Add the corn ears and cook for approximately 7-10 minutes until tender but still crisp. Drain the corn and let it cool slightly for handling.
- Coat the Corn: Brush each ear of corn generously with the garlic butter sauce, ensuring a thorough coating over all kernels.
- Add Cheese Topping: Sprinkle grated Parmesan and shredded mozzarella cheese evenly on top of the buttered corn. For best results, place the corn briefly under a broiler or in a hot oven set to 400°F (205°C) for about 2-3 minutes until the cheese melts and becomes slightly golden (optional step for melted cheese texture).
- Garnish and Serve: Sprinkle chopped fresh parsley over the cheesy corn for a fresh and vibrant finish. Serve immediately while warm for the best flavor experience.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes or include a dash of cayenne pepper.
- Using fresh grated Parmesan cheese yields better flavor compared to pre-grated versions.
- The optional broiling step helps melt the mozzarella, but if you prefer, serve with cheeses un-melted for a different texture.
- Butter can be substituted with olive oil for a dairy-free alternative, but cheese toppings would then need adjustment.
- Leftover corn can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
