Cheesy Garlic Butter Corn on the Cob (Print Version)
# Ingredients:
01 -
4 ears fresh corn, husked
02 -
¼ cup (½ stick) unsalted butter, softened
03 -
2 garlic cloves, minced
04 -
1 tbsp chopped fresh parsley
05 -
½ tsp salt
06 -
¼ tsp black pepper
07 -
½ cup grated Parmesan cheese
08 -
1 tsp lemon zest (optional)
# Instructions:
01 -
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 so it's easier to handle.
02 -
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.
03 -
While the corn is still warm but not too hot to handle, use a pastry brush or knife to generously coat each ear of corn with the garlic butter mixture. Make sure to cover all sides.
04 -
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.
05 -
Serve the corn immediately while still warm. If desired, sprinkle with a little extra fresh parsley for garnish.
# Notes:
01 -
For a smoky flavor, grilling the corn gives an excellent result.
02 -
You can prepare the garlic butter mixture in advance and store it in the refrigerator. Just bring it to room temperature before using.
03 -
If you don't have fresh parsley, you can substitute with dried parsley (use 1 teaspoon) or other fresh herbs like basil or chives.
04 -
For a spicy variation, add a pinch of red pepper flakes to the butter mixture.