Of course! Cheesy Garlic Butter Corn on the Cob is a spectacular and decadent twist on a classic summer side dish. It’s messy, indulgent, and absolutely delicious.
Here’s how to make it, whether you’re boiling, grilling, or baking your corn.
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The Hallmarks of Great Cheesy Garlic Butter Corn
· Sweet & Tender Corn: Perfectly cooked kernels that burst with juice.
· Savory, Garlicky Butter: The flavorful base that coats every inch.
· Salty, Cheesy Crust: A generous coating of Parmesan that sticks to the butter.
· Fresh Herbs: A bright finish that cuts through the richness.
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Classic Cheesy Garlic Butter Corn on the Cob Recipe
This is the stovetop method, which is easy and reliable year-round.
Ingredients (for 4 ears of corn):
For the Corn:
· 4 ears of corn, husks and silk removed
For the Cheesy Garlic Butter:
· 4 tbsp unsalted butter, softened
· 2 cloves garlic, minced very finely or pressed
· ¼ cup freshly grated Parmesan cheese (plus more for serving)
· 2 tbsp fresh parsley, finely chopped
· ½ tsp smoked paprika (optional, for a hint of smoke)
· ¼ tsp black pepper
· Salt to taste (be cautious, as Parmesan is salty)
For Serving (optional):
· Extra grated Parmesan
· Fresh chopped chives or parsley
· A squeeze of lemon juice
· Crumbled bacon or chili powder
Instructions (Stovetop Boiling Method):
1. Cook the Corn: Bring a large pot of salted water to a rolling boil. Add the shucked corn, cover, and turn off the heat. Let it sit in the hot water for 5-7 minutes. This method keeps it incredibly tender and crisp. Remove with tongs. (Alternatively, you can boil it for 3-5 minutes while still on).
2. Make the Compound Butter: While the corn cooks, mix the softened butter, minced garlic, grated Parmesan, parsley, paprika (if using), and black pepper in a small bowl until well combined.
3. Coat the Corn: While the corn is still hot, slather each ear generously with the cheesy garlic butter mixture. The heat from the corn will melt the butter and wake up the garlic flavors.
4. Serve Immediately: Place on a platter, sprinkle with extra Parmesan and fresh herbs, and serve immediately. Provide plenty of napkins!
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Alternative Cooking Methods
Grilling Method (Highly Recommended for Smoky Flavor)
1. Prep the Corn: Pull back the husks but do not remove them. Remove the silk. Smooth the husks back into place.
2. Soak: Submerge the corn in a large bowl of cold water for 10-15 minutes. This prevents the husks from burning.
3. Grill: Place the wet, husk-on corn on a preheated medium-high grill (375-400°F). Close the lid and grill for 15-20 minutes, turning every 5 minutes, until the husks are charred and the kernels are tender.
4. Husk and Coat: Carefully remove the husks (they will be hot!). Slather with the cheesy garlic butter and serve.
Oven-Roasting Method (For a Deeper, Caramelized Flavor)
1. Prep: Preheat oven to 400°F (200°C). Place shucked corn on a baking sheet.
2. Pre-Coat: Brush the corn lightly with a neutral oil (like canola or avocado).
3. Roast: Roast for 20-25 minutes, turning halfway through, until some kernels get lightly browned spots.
4. Coat and Serve: Remove from oven and immediately slather with the cheesy garlic butter.
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Critical Tips for the Best Flavor & Texture
· Use Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth, creamy coating. Freshly grated from a block is essential.
· Softened Butter is Key: Your butter must be soft (not melted) to blend seamlessly with the other ingredients. Take it out of the fridge an hour ahead.
· Mince the Garlic Finely: Large chunks of raw garlic can be overpowering. A fine mince, press, or even a microplane will distribute the flavor evenly.
· Don’t Overcook the Corn: Overcooked corn becomes tough and starchy. It should be bright yellow and crisp-tender.
· Serve Immediately: This dish is best enjoyed hot, right after the butter is applied.
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Fun Variations & Toppings
· Mexican Street Corn (Elote) Style: Replace the Parmesan with cotija cheese. Add a squeeze of lime juice and a sprinkle of chili powder (like Tajín) and cilantro along with the parsley.
· Herb Lover’s: Add 1 tbsp of other fresh herbs like chopped dill, basil, or chives to the butter mixture.
· Spicy: Add ¼ tsp of cayenne pepper or a few dashes of your favorite hot sauce to the butter.
· Bacon & Chive: Mix cooked, crumbled bacon and chopped chives into the butter along with the Parmesan.
· Lemon Zest: Add the zest of one lemon to the butter for a bright, zesty kick.
Enjoy this incredibly flavorful and satisfying side dish! It’s guaranteed to be a crowd-pleaser.