Description
Elevate your summer corn with this irresistible garlic and Parmesan coating. Perfectly cooked, tender corn meets a savory, cheesy, and aromatic butter mixture for a memorable side dish.
Ingredients
Scale
- 8 mini corn on the cobs (or 4 full cobs cut in half)
- 1/2 cup (115g) unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Husk and clean corn, removing all silks. Rinse under cool water and set aside.
- In a medium bowl, combine melted unsalted butter, minced garlic, salt, black pepper, Italian seasoning, red pepper flakes (if using), and grated Parmesan cheese. Mix well until thoroughly combined.
- Fill a large pot with water and a generous pinch of salt. Bring to a rolling boil. Carefully add the cleaned corn and cook for 5-7 minutes, or until kernels are tender and bright yellow. Do not overcook.
- Carefully remove the cooked corn from the water using tongs and transfer to a colander to drain any excess liquid.
- While the corn is still piping hot, generously spread the prepared garlic Parmesan butter mixture over each ear, ensuring even coating. Arrange on a serving platter. Garnish with extra grated Parmesan cheese and fresh chopped parsley (if using). Serve immediately while warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg