Ingredients
-
4 ears of fresh corn on the cob, husked
-
½ cup unsalted butter, softened
-
3 cloves garlic, minced
-
1 cup grated Parmesan cheese (or preferred cheese)
-
2 tablespoons fresh parsley, chopped (optional)
-
Salt and pepper, to taste
-
Optional: red pepper flakes, for a spicy kick
Instructions
-
Husk the corn and rinse it under cool water to remove silk and dirt. Pat dry.
-
Make garlic butter: In a bowl, combine softened butter, minced garlic, salt, and pepper. Mix until smooth.
-
Preheat grill or boil water:
-
For grilling: Preheat grill to medium-high.
-
For boiling: Bring a large pot of water to a boil.
-
-
Brush garlic butter over each ear of corn, coating thoroughly.
-
Cook the corn:
-
Grilling: Place corn on the grill. Cover and cook 15–20 minutes, turning occasionally.
-
Boiling: Add corn to boiling water. Cook 5–7 minutes until tender.
-
-
Add cheese: Remove corn from heat. While hot, sprinkle with Parmesan so it melts slightly.
-
Garnish: Top with chopped parsley and red pepper flakes if desired. Serve immediately.
Notes
-
Use plant-based butter and vegan cheese for a dairy-free version.
-
For extra flavor, add smoked paprika to the butter or a squeeze of lemon before serving.
-
Leftovers can be stored in foil and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes