Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine softened butter, minced garlic, Parmesan, parsley, salt, and pepper. Mix well.
- Grill the corn for 10-12 minutes, turning occasionally, until tender and slightly charred.
- Generously brush the cheesy garlic butter mixture onto the grilled corn.
- Let it sit for a minute or two to melt the butter and blend the flavors.
- Serve immediately and enjoy!
Pro Tip: A squeeze of fresh lime juice adds a fantastic zing!
Expert Tips
- Soak the corn in water for 10-15 minutes before grilling to prevent burning and keep it moist.
- For extra cheesiness, sprinkle more Parmesan on top after brushing with the butter.
- No grill? Wrap the corn in foil and bake at 400°F (200°C) for 20-25 minutes.
- Add a pinch of cayenne pepper for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days (reheat before serving).
Variations
- Mexican Street Corn: After grilling, brush with mayo, sour cream, lime juice, chili powder, cotija cheese, and cilantro.
- Herb-Infused Butter: Add thyme, rosemary, or basil to the butter mixture.
- Dairy-Free: Use a dairy-free butter substitute and dairy-free cheese or nutritional yeast.
- Smoky BBQ Corn: Roast in the oven and brush with your favorite BBQ sauce.
Serving Suggestions
This delicious corn is amazing with:
- Grilled meats (steak, chicken, shrimp)
- Summer salads (tomato, cucumber, watermelon feta)
- Baked potatoes
- Lemonade or iced tea
FAQs
Q: Can I use canned corn?
A: Yes, but fresh corn tastes best. Drain the canned corn before cooking.
Q: Can I make the butter mixture ahead?
A: Yes, store it in the refrigerator and bring it to room temperature before using.
Q: Can I freeze leftovers?
A: It’s best not to freeze the corn after it’s been buttered; the texture might suffer.
Enjoy!
This cheesy garlic butter corn on the cob is a guaranteed crowd-pleaser! Let us know how yours turns out!
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