Description
A rich and flavorful side dish featuring tender corn on the cob coated in garlic butter and a creamy blend of Parmesan and mozzarella cheese, perfect for summer gatherings or any meal.
Ingredients
4 ears of corn, husked
¼ cup unsalted butter, softened
2 tbsp garlic, minced
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese (or more, to taste)
1 cup shredded mozzarella cheese
Fresh parsley or cilantro, chopped (optional for garnish)
Instructions
- Cook the corn by boiling in salted water for 8-10 minutes or grilling directly on the grill for 10-12 minutes until tender and golden.
- In a small bowl, combine softened butter, minced garlic, lemon juice, salt, and pepper; mix until smooth.
- In another bowl, mix Parmesan and mozzarella cheeses together.
- Spread a generous amount of the garlic butter over each cooked ear of corn, coating evenly.
- Sprinkle the cheese mixture over the buttered corn, pressing gently to help the cheese stick.
- Garnish with fresh parsley or cilantro if desired, then serve hot.
Notes
Variations include adding sharp cheddar or Monterey Jack cheese, or adding smoked paprika or chili flakes for a smoky or spicy flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat by wrapping in foil and warming in a 350°F oven for about 10 minutes or gently in the microwave covered loosely.
For a dairy-free version, substitute butter with plant-based alternatives and use dairy-free cheeses or nutritional yeast.
Press cheese gently into the warm butter to help it stick and serve immediately to prevent cheese from falling off.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish
- Method: Boiling or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn with cheese
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
