Description
This Cheesy Garlic Butter Corn on the Cob recipe delivers a rich and flavorful side dish perfect for any meal. Corn is cooked either by boiling or grilling, then generously brushed with a savory garlic butter blend and topped with melted Parmesan and mozzarella cheeses. Finished with fresh parsley, this dish is quick, easy, and irresistibly delicious.
Ingredients
Scale
Corn
- 4 ears of corn, husked
Garlic Butter
- 1/4 cup butter, melted
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Grill or Boil Water: If grilling, preheat your grill to medium-high heat. Alternatively, bring a large pot of water to a boil for boiling the corn.
- Cook Corn: For boiling, place husked corn in boiling water and cook for 8–10 minutes until tender. For grilling, place corn on the grill and cook for 10–12 minutes, turning occasionally to ensure even char and tenderness.
- Prepare Garlic Butter: While the corn is cooking, mix melted butter with minced garlic, salt, and pepper until well combined.
- Brush Corn with Garlic Butter: Once the corn is cooked and still hot, generously brush each ear with the prepared garlic butter, ensuring full coverage.
- Add Cheese: Sprinkle grated Parmesan and shredded mozzarella evenly over the hot buttered corn to allow the cheese to melt slightly.
- Garnish and Serve: Finish by garnishing with freshly chopped parsley. Serve immediately while warm and enjoy.
Notes
- Grilling adds a smoky flavor and a delicious char to the corn, but boiling is a great alternative for a softer texture.
- For a spicier twist, add a pinch of chili powder or cayenne pepper to the garlic butter.
- Use fresh garlic for best flavor; garlic powder can be used in a pinch but will be less vibrant.
- Parmesan cheese adds a sharp, nutty flavor while mozzarella contributes creaminess — adjust the ratios to your taste.
- This recipe can be easily doubled or tripled for larger gatherings.
- To keep the corn warm while preparing multiple ears, wrap cooked corn in foil.
