Cheesy Garlic Butter Corn on the Cob
A delightful summer dish featuring sweet corn topped with a rich garlic butter sauce and melty cheeses, perfect for barbecues and picnics.
Servings: 4 servings
Calories: 220kcal
Ingredients
Corn Ingredients
- 4 ears ears of corn, husked Fresh and vibrant, carry the essence of summer.
- 1 tbsp olive oil For brushing the corn.
Garlic Butter Mixture
- 4 tbsp unsalted butter, melted Silky and creamy base.
- 3 cloves garlic, minced Infuses depth of flavor.
- 1/2 tsp smoked paprika Brings smoky richness.
- 1/2 tsp salt Enhances flavors.
- 1/4 tsp black pepper Adds heat.
Cheese Toppings
- 1/2 cup shredded mozzarella cheese Melty and creamy.
- 1/4 cup grated Parmesan cheese Adds extra depth.
Garnish
- 2 tbsp fresh parsley, chopped Adds color and herbal note.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or heat a grill over medium heat.
- Brush the husked corn with olive oil and place on a lined baking tray or directly on the grill.
Garlic Butter Mixture
- In a small bowl, combine the melted butter, minced garlic, smoked paprika, salt, and black pepper.
- Brush this garlic-infused mixture generously over the corn.
Cooking
- For the oven method, roast the corn for about 20-25 minutes, turning occasionally until golden brown.
- If grilling, let the corn sit for about 15 minutes, rotating every few minutes.
Cheese Melting
- Sprinkle the shredded mozzarella and grated Parmesan over the hot corn and place under the broiler for 2-3 minutes until the cheese melts and is golden.
Serving
- Sprinkle fresh parsley over the cheesy corn and serve immediately with extra garlic butter on the side.
Notes
For the best results, use fresh corn and make sure to baste it generously for flavor. Adjust seasonings to your taste.