Ingredients
- 4 ears fresh corn on the cob, husked
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced or grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan or cotija cheese
- 2 tablespoons chopped parsley or cilantro (optional, for garnish)
- Optional: paprika or chili powder, to taste
Instructions
- Cook the corn by boiling, roasting, or grilling until tender and lightly golden.
- In a small saucepan, melt the butter over low heat. Stir in the garlic and simmer for 1–2 minutes to infuse the flavor. Season with salt and pepper.
- Brush the hot corn generously with the garlic butter.
- Sprinkle grated cheese over the buttered corn while still hot so it melts and adheres.
- Garnish with chopped parsley or cilantro and a pinch of paprika or chili powder, if using.
- Serve hot and enjoy immediately.
Notes
- Use lime juice for added zest.
- Try different cheeses like cheddar, feta, or a Mexican blend.
- For extra creaminess, mix mayo into the garlic butter.
- Store leftovers in the fridge for up to 3 days, wrapped or in an airtight container.
- Reheat in the oven, stovetop, or microwave with a bit of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Roasting, or Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ear
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
