Cheesy Butter Corn (Print Format)
Juicy corn smothered in garlicky herb butter and rolled in Parmesan. A quick, flavorful twist that'll have everyone coming back for more.
# Ingredients:
01 -
4 fresh corn cobs, husks removed
02 -
¼ cup unsalted butter, softened (around half a stick)
03 -
2 minced garlic cloves
04 -
1 tablespoon finely chopped parsley (fresh)
05 -
½ teaspoon of salt
06 -
¼ teaspoon ground black pepper
07 -
½ cup Parmesan cheese, grated
08 -
1 teaspoon optional lemon zest
# Steps:
01 -
Boil a big pot of water and cook the corn for roughly 10 minutes, or until tender. If you prefer, grill the corn on medium-high heat. Turn it occasionally until it's slightly charred and cooked (takes about 10 minutes, too). Once done, drain the water if boiling was used. Let it cool off a bit so you can easily handle it.
02 -
Grab a small bowl and mix together the soft butter, garlic, parsley, salt, pepper, and lemon zest (if you're using it). Stir until it's all blended smoothly.
03 -
While the corn is still warm but manageable, use a knife or pastry brush to spread the garlicky butter generously. Cover every part of each cob thoroughly.
04 -
Pour the grated Parmesan onto a flat dish or plate. Roll the buttered corn in the cheese, gently pressing so the cheese sticks to the buttery surface.
05 -
Serve while it's still nice and warm. If you'd like, sprinkle a tiny bit more parsley on top for a fresh touch.
# Tips:
01 -
For a smoky effect, grilling the corn works beautifully.
02 -
Feel free to whip up the garlic butter ahead of time and pop it in the fridge. Just let it soften before using it.
03 -
No fresh parsley? Go with dried parsley (1 teaspoon will do) or try other fresh herbs like chives or basil.
04 -
To add a spicy kick, mix a pinch of red pepper flakes into the butter.