Cheesy Garlic Butter Corn on the Cob
Cheesy Garlic Butter Corn on the Cob
Ingredients
For the Corn Bath
- 4 corn, ears, husked
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 cups milk
- 4 tablespoons butter
- 1/2 cup brown sugar
For the Cheese Sauce
- 1 stick butter
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 tablespoons fresh parsley, chopped, divided, plus more for garnish
Instructions
- 1
In a large pot, bring 2 cups of water to a boil over high heat.
⏱️ 5 min
- 2
Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of minced garlic to the boiling water. Stir the mixture well.
⏱️ 1 min
- 3
Add 2 cups of milk to the pot and allow the mixture to return to a boil.
⏱️ 3 min
- 4
Once boiling, stir in 4 tablespoons of butter and 1/2 cup of brown sugar, mixing until both are fully dissolved and incorporated.
⏱️ 2 min
- 5
Carefully add the 4 ears of husked corn into the pot. Let them boil in the mixture for about 10 minutes, ensuring they are submerged.
⏱️ 10 min
- 6
While the corn is boiling, heat a large frying pan over medium heat and melt 1 stick of butter.
⏱️ 3 min
- 7
Add 1 cup of heavy cream to the pan and bring it to a gentle boil, stirring occasionally.
⏱️ 3 min
- 8
Stir in 1 cup of shredded Parmesan cheese and 1 tablespoon of chopped fresh parsley (if desired at this stage), mixing continuously until the cheese is fully melted and the sauce is smooth.
⏱️ 3 min
- 9
Once the corn is done boiling, carefully remove it from the pot using tongs and transfer it into the frying pan with the cheese sauce.
⏱️ 1 min
- 10
Continuously smother and coat the corn with the cheese sauce for about 10 minutes, turning the ears to ensure each is well covered. Sprinkle with the remaining 1 tablespoon of chopped parsley during this process if desired.
⏱️ 10 min
- 11
Once the corn is thoroughly coated in the sauce, remove it from the pan and place it on a serving dish.
⏱️ 1 min
- 12
Garnish with additional chopped fresh parsley if desired before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Butter Corn on the Cob
For the Corn Bath
- 4 corn, ears, husked
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 cups milk
- 4 tablespoons butter
- 1/2 cup brown sugar
For the Cheese Sauce
- 1 stick butter
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 tablespoons fresh parsley, chopped, divided, plus more for garnish
Instructions
- 1
In a large pot, bring 2 cups of water to a boil over high heat.
⏱️ 5 min - 2
Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of minced garlic to the boiling water. Stir the mixture well.
⏱️ 1 min - 3
Add 2 cups of milk to the pot and allow the mixture to return to a boil.
⏱️ 3 min - 4
Once boiling, stir in 4 tablespoons of butter and 1/2 cup of brown sugar, mixing until both are fully dissolved and incorporated.
⏱️ 2 min - 5
Carefully add the 4 ears of husked corn into the pot. Let them boil in the mixture for about 10 minutes, ensuring they are submerged.
⏱️ 10 min - 6
While the corn is boiling, heat a large frying pan over medium heat and melt 1 stick of butter.
⏱️ 3 min - 7
Add 1 cup of heavy cream to the pan and bring it to a gentle boil, stirring occasionally.
⏱️ 3 min - 8
Stir in 1 cup of shredded Parmesan cheese and 1 tablespoon of chopped fresh parsley (if desired at this stage), mixing continuously until the cheese is fully melted and the sauce is smooth.
⏱️ 3 min - 9
Once the corn is done boiling, carefully remove it from the pot using tongs and transfer it into the frying pan with the cheese sauce.
⏱️ 1 min - 10
Continuously smother and coat the corn with the cheese sauce for about 10 minutes, turning the ears to ensure each is well covered. Sprinkle with the remaining 1 tablespoon of chopped parsley during this process if desired.
⏱️ 10 min - 11
Once the corn is thoroughly coated in the sauce, remove it from the pan and place it on a serving dish.
⏱️ 1 min - 12
Garnish with additional chopped fresh parsley if desired before serving immediately.
⏱️ 1 min