Ingredients
Corn and Butter Mixture
- 4 ears fresh corn, husked
- ¼ cup (½ stick) unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon zest (optional)
Topping
- ½ cup grated Parmesan cheese
Instructions
- Cook the corn: Bring a large pot of water to a boil. Add the husked corn and cook for about 10 minutes until tender. Alternatively, grill the corn over medium-high heat, turning occasionally, until lightly charred and cooked through (about 10 minutes). Once cooked, drain the corn if boiled and let it cool slightly so it’s easier to handle.
- Prepare the garlic butter: In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, salt, pepper, and lemon zest (if using). Mix well until all ingredients are evenly incorporated.
- Apply the garlic butter: While the corn is still warm but not too hot to handle, use a pastry brush or knife to generously coat each ear of corn with the garlic butter mixture. Make sure to cover all sides.
- Add Parmesan cheese: Place the grated Parmesan cheese on a plate or shallow dish. Roll each buttered ear of corn in the Parmesan cheese, pressing gently to help the cheese adhere to the butter.
- Serve: Serve the corn immediately while still warm. If desired, sprinkle with a little extra fresh parsley for garnish.
Notes
- You can choose to boil or grill the corn depending on your preference; grilling adds a smoky flavor.
- Lemon zest is optional but adds a nice citrus brightness to the butter.
- Use fresh Parmesan cheese for the best flavor and better adherence.
- Make sure the butter is softened to easily mix with the garlic and herbs.
- This recipe serves 4 and pairs well with grilled meats or salads.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and optionally Grilling
- Cuisine: American
- Diet: Vegetarian