Creamy Smothered Corn on the Cob
Creamy Smothered Corn on the Cob
Ingredients
- 4 ears of corn, husks and silk removed
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F) or bring a large pot of water to a boil.
⏱️ 5 min•🌡️ 400
- 2
If grilling: Lightly brush the corn on the cob with a small amount of olive oil. Grill the corn directly over medium-high heat, turning occasionally, until slightly charred and tender, about 10-12 minutes. If boiling: Add the corn to the boiling water and cook for 5-7 minutes, or until tender-crisp.
⏱️ 12 min
- 3
While the corn is cooking, prepare the creamy smothering sauce. In a medium saucepan, melt the 1/2 cup of unsalted butter over medium heat.
⏱️ 3 min
- 4
Add the minced garlic to the melted butter and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Stir in the heavy cream, smoked paprika, onion powder, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low.
⏱️ 3 min
- 6
Gradually whisk in the grated Parmesan cheese until it's fully melted and the sauce is smooth and creamy. Keep the sauce warm over low heat.
⏱️ 2 min
- 7
Once the corn is cooked, transfer it to a serving platter. Pour the warm creamy Parmesan sauce generously over each ear of corn, ensuring it's well coated.
⏱️ 2 min
- 8
Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Smothered Corn on the Cob
- 4 ears of corn, husks and silk removed
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F) or bring a large pot of water to a boil.
⏱️ 5 min•🌡️ 400 - 2
If grilling: Lightly brush the corn on the cob with a small amount of olive oil. Grill the corn directly over medium-high heat, turning occasionally, until slightly charred and tender, about 10-12 minutes. If boiling: Add the corn to the boiling water and cook for 5-7 minutes, or until tender-crisp.
⏱️ 12 min - 3
While the corn is cooking, prepare the creamy smothering sauce. In a medium saucepan, melt the 1/2 cup of unsalted butter over medium heat.
⏱️ 3 min - 4
Add the minced garlic to the melted butter and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Stir in the heavy cream, smoked paprika, onion powder, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low.
⏱️ 3 min - 6
Gradually whisk in the grated Parmesan cheese until it's fully melted and the sauce is smooth and creamy. Keep the sauce warm over low heat.
⏱️ 2 min - 7
Once the corn is cooked, transfer it to a serving platter. Pour the warm creamy Parmesan sauce generously over each ear of corn, ensuring it's well coated.
⏱️ 2 min - 8
Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min