Description
Creamy Garlic Parmesan Corn on the Cob is a delicious and indulgent side dish featuring tender corn coated in a rich and creamy garlic Parmesan sauce.
Ingredients
- 4 ears of corn, husked
- 4 cups water
- 1 tablespoon salt
- 1 tablespoon butter
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons cream cheese, softened
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (for garnish)
- 1 tablespoon chopped fresh parsley (for garnish)
- A pinch of black pepper (for garnish)
Instructions
- Cook the corn. Bring 4 cups of water to a boil in a large pot. Add the salt, butter, and corn. Cook for 8–10 minutes, or until the corn is tender. Drain and set aside.
- Prepare the garlic butter. In a large skillet over medium-low heat, melt the 4 tablespoons of butter. Add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to burn it.
- Make the creamy sauce. Pour in the heavy cream and add the cream cheese. Stir until the cream cheese melts and the mixture becomes smooth.
- Add the Parmesan. Reduce the heat to low. Stir in the grated Parmesan, salt, black pepper, Italian seasoning, and red pepper flakes, if using. Mix until the cheese melts and the sauce thickens slightly.
- Coat the corn. Add the cooked corn to the skillet. Turn each ear several times, spooning the creamy garlic Parmesan sauce over the entire surface.
- Garnish and serve. Sprinkle with extra Parmesan, fresh parsley, and a little black pepper. Serve immediately while warm and creamy.
Notes
- Use freshly grated Parmesan: It melts more smoothly than many pre-shredded varieties.
- Keep the heat low: High heat can cause the cream sauce to separate or the cheese to become grainy.
- For extra flavor: Grill or pan-sear the cooked corn for 2–3 minutes before coating it with the sauce.
- For a thinner sauce: Add 1–2 tablespoons of milk until you reach your preferred consistency.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over low heat with a splash of milk or cream.
- Freezing: Not recommended, as the cream sauce may separate after thawing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg