Buttery Cheesy Garlic Corn

This buttery garlic cheese corn combines juicy summer corn with flavorful garlic butter and gooey cheese for a mouthwatering side that makes any meal better. The mix creates an amazing taste that turns ordinary corn into something you can't stop eating.

I first whipped this up at a family cookout when I wanted something more exciting than just plain buttered corn. Everyone at the party fought for the last ear, and now my family won't touch corn any other way during our summer get-togethers.

Ingredients

• Fresh corn on the cob: grab the freshest you can find since corn starts losing its sweetness right after picking
• Unsalted butter: adds a lovely richness and helps everything stick to the corn
• Fresh garlic cloves: brings a kick that you just can't get from the powdered stuff
• Salt: brings out all the tastes and cuts through the corn's sweetness
• Black pepper: adds a bit of warmth and makes flavors pop
• Paprika: gives a nice color and light smoky taste that goes well with the sweetness
• Parmesan cheese: makes a tasty savory base that melts just right
• Mozzarella or cheddar cheese: creates that stretchy cheese pull everyone goes crazy for
• Fresh parsley: adds a pop of color and fresh taste against the rich stuff
• Mayonnaise: makes everything extra smooth and helps the cheese stick better

Step-by-Step Instructions

Prepare the Corn:

For boiled corn get a big pot of water bubbling then drop in your cleaned corn and cook about 5-7 minutes until tender but still a bit crisp. If you're grilling heat your grill to medium-high and put corn right on the grates turning every couple minutes until you see light grill marks all around taking about 8-10 minutes total.

Create the Garlic Butter Mixture:

While corn's cooking melt your butter in a small microwave-safe dish for about half a minute. Stir in your freshly chopped garlic salt pepper and paprika until everything's mixed up good. Let it sit at least a minute so the garlic flavor gets into the butter.

Apply the Garlic Butter:

Once corn's hot and ready use a brush to slather each ear with your garlic butter mix. Turn the corn to get butter down into all the spaces between kernels. If you're using mayo now's when you'd lightly brush it over your buttered corn.

Add the Cheese Layer:

While corn's still piping hot sprinkle Parmesan all over each ear turning to cover everything. The hot corn will start melting it a bit. Then add your shredded mozzarella or cheddar on top for that gooey yummy layer.

Finish and Serve:

For extra melty cheese stick the corn under your broiler for a minute or two keeping an eye on it so it doesn't burn. Toss some fresh chopped parsley on top and serve right away while everything's hot and the cheese is all melty.

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The key to making this dish amazing is getting the freshest sweet corn you can find. I learned that from my grandpa who grew corn every summer. He always told me corn should go from garden to pot in just hours for the sweetest taste. Whenever I cook this, I remember those summer nights on his porch cleaning corn and listening to him tell stories about farming.

Make Ahead Options

You can get everything ready separately up to a day before to make things easier when you're having people over. Clean and boil the corn then stick it in the fridge wrapped in plastic. Mix up your garlic butter and keep it in a container at room temp if you'll use it in a few hours or refrigerate and warm it up before using. When you're ready to eat just warm up the corn in the microwave or wrapped in foil in the oven then add the butter and cheese.

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Perfect Pairings

This cheesy corn goes great with grilled meats like burgers chicken and steak. The rich flavors also match up nicely with lighter foods such as grilled fish or veggie skewers. For a full summer meal serve it with a fresh tomato salad and some crusty bread to mop up any cheese that falls off. The mix of textures and tastes makes a balanced filling meal that really shows off summer produce.

Variations to Try

Mexican Street Corn Style swaps some mozzarella for cotija cheese adds lime juice and a dash of chili powder for a tasty twist. Italian Herb Version mixes basil oregano and thyme into the butter and uses only Parmesan for a Mediterranean flavor. Spicy Version throws in red pepper flakes or chopped jalapeños to the butter for folks who like heat. You can play around with this basic recipe in so many ways depending on what you like or what herbs and spices you've got in your kitchen.

Frequently Asked Questions

→ Is it okay to use canned or frozen corn?

Definitely! Frozen corn can be boiled or microwaved for cooking, while canned corn should be rinsed and warmed up before adding the garlic butter and cheese topping.

→ What if I don’t have a grill?

No worries! You can boil the corn instead. To get that slightly charred taste, pop it under a broiler after adding the cheese.

→ Which cheeses go well for this?

Parmesan and mozzarella are great starters, but cheddar, gouda, or even feta work if you want to mix it up. Pick what you love best!

→ Can the garlic butter sauce be prepped earlier?

Of course! Make it ahead of time and keep it in the fridge. Warm it up to melt the butter before using it on the corn.

→ What can replace mayonnaise in the recipe?

If you'd rather avoid mayo, try using sour cream or Greek yogurt for some creamy goodness instead.

→ Any suggestions for making it spicy?

Sure thing! Add some red chili flakes or a dash of cayenne to the sauce. You could also drizzle hot sauce on the finished corn for a fiery kick.