Garlic Butter Corn on the Cob

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Directions

  1. Prepare the corn
    Bring a large pot of salted water to a boil and cook the corn for 4–5 minutes until slightly tender. Drain and set aside.

  2. Make the garlic butter sauce
    In a skillet, melt the butter over medium heat. Add the minced garlic and stir for about 1 minute until fragrant. Sprinkle in paprika, salt, and black pepper.

  3. Sear the corn
    Add olive oil to the skillet, then place the corn in a single layer. Roll them around so they get coated with garlic butter and lightly browned on all sides.

  4. Add the cheese
    Lower the heat, sprinkle shredded cheese generously over the corn, and cover with a lid for 1–2 minutes until the cheese is fully melted.

  5. Finish with herbs
    Sprinkle fresh parsley on top and serve immediately while hot and gooey.

Tips & Variations

  • For a smoky kick, add a dash of smoked paprika or cayenne pepper.

  • Swap parsley for cilantro for a fresher twist.

  • Try using Parmesan for a sharper flavor profile — a bit like the cheesy crust on my Garlic Parmesan Cheeseburger Bombs.

  • If you prefer grilling, brush the garlic butter onto the corn as it cooks on the grill for a smoky char.

Storage

This dish is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. To reheat, place the corn in a skillet with a splash of water, cover, and steam until warmed through.

Time & Yield

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

  • Yield: Serves 4–6

Tools Used

  • Large pot for boiling

  • Skillet with lid

  • Sharp knife for chopping herbs

  • Tongs for turning the corn

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