Creamy Garlic Parmesan Corn on the Cob
Creamy Garlic Parmesan Corn on the Cob
Ingredients
For the Corn
- 4 ears of corn, husks and silk removed
- 2 tablespoons vegetable oil
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 cup Parmesan cheese, shredded
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Heat the vegetable oil in a large skillet or pan over medium-high heat. Once hot, carefully add the ears of corn to the pan. Cook, turning occasionally, for 8-10 minutes, or until the corn is slightly browned and tender. Remove the corn from the pan and set aside.
⏱️ 10 min
- 2
Reduce the heat to medium. Add the unsalted butter to the same pan and allow it to melt. Once melted, add the minced garlic and sauté for 1 minute, until fragrant.
⏱️ 2 min
- 3
Pour in the heavy whipping cream. Add the smoked paprika, dried parsley, salt, and black pepper. Stir well to combine all the seasonings with the cream.
⏱️ 3 min
- 4
Bring the sauce to a gentle simmer, then gradually stir in the shredded Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce has thickened to a creamy consistency, about 3-5 minutes.
⏱️ 5 min
- 5
Return the cooked corn on the cob to the pan with the creamy garlic Parmesan sauce. Use a spoon to generously baste and coat each ear of corn with the sauce, ensuring full coverage. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Corn on the Cob
For the Corn
- 4 ears of corn, husks and silk removed
- 2 tablespoons vegetable oil
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/2 cup Parmesan cheese, shredded
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Heat the vegetable oil in a large skillet or pan over medium-high heat. Once hot, carefully add the ears of corn to the pan. Cook, turning occasionally, for 8-10 minutes, or until the corn is slightly browned and tender. Remove the corn from the pan and set aside.
⏱️ 10 min - 2
Reduce the heat to medium. Add the unsalted butter to the same pan and allow it to melt. Once melted, add the minced garlic and sauté for 1 minute, until fragrant.
⏱️ 2 min - 3
Pour in the heavy whipping cream. Add the smoked paprika, dried parsley, salt, and black pepper. Stir well to combine all the seasonings with the cream.
⏱️ 3 min - 4
Bring the sauce to a gentle simmer, then gradually stir in the shredded Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce has thickened to a creamy consistency, about 3-5 minutes.
⏱️ 5 min - 5
Return the cooked corn on the cob to the pan with the creamy garlic Parmesan sauce. Use a spoon to generously baste and coat each ear of corn with the sauce, ensuring full coverage. Serve immediately.
⏱️ 5 min