Description
A quick and delicious recipe for Cheesy Garlic Butter Corn on the Cob, featuring tender boiled or grilled corn coated with a flavorful garlic butter blend, fresh parsley, and Parmesan cheese. Perfect as a tasty side dish for any meal.
Ingredients
Scale
For the Corn
- 4 ears fresh corn, husked
For the Garlic Butter
- ¼ cup (½ stick) unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon zest (optional)
For the Topping
- ½ cup grated Parmesan cheese
Instructions
- Cook the corn: Bring a large pot of water to a boil. Add the husked corn and cook for about 10 minutes until tender. Alternatively, grill the corn over medium-high heat, turning occasionally, until lightly charred and cooked through, about 10 minutes. Once cooked, drain the corn if boiled and let it cool slightly for easier handling.
- Prepare the garlic butter: In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, salt, pepper, and lemon zest (if using). Mix well until all ingredients are evenly incorporated.
- Apply the garlic butter: While the corn is still warm but cool enough to handle, use a pastry brush or knife to generously coat each ear of corn with the garlic butter mixture, ensuring all sides are covered.
- Add Parmesan cheese: Place the grated Parmesan cheese on a plate or shallow dish. Roll each buttered ear of corn in the Parmesan cheese, pressing gently to help the cheese adhere to the butter.
- Serve: Serve the corn immediately while still warm. For garnish, sprinkle with extra fresh parsley if desired.
Notes
- You can either boil or grill the corn depending on your preference.
- Make sure the butter is softened for easy mixing and spreading.
- Lemon zest is optional but adds a nice brightness to the flavor.
- For a spicier kick, add a pinch of cayenne pepper to the garlic butter.
- Use freshly grated Parmesan for best flavor and adhesion.
