Cheesy Garlic Butter Corn Recipe

Ingredients

• 4 ears corn, husks removed

• 1/4 cup unsalted butter, melted

• 3 cloves garlic, minced

• 1/2 teaspoon paprika

• 1/2 teaspoon chili powder (optional)

• 1 tablespoon fresh parsley, chopped

• Salt and pepper, to taste

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

• 1/4 cup heavy cream or milk (optional, for extra creaminess)

Instructions

1. Prep the corn

   • Rinse husked corn and pat dry.

   • If using a grill, preheat to medium‑high. If using a skillet or oven, see the next steps.

2. Make the garlic butter

   • In a small bowl, combine melted butter, minced garlic, paprika, chili powder (if using), parsley, salt, and pepper.

   • Stir until the seasonings are evenly distributed.

3. Cook the corn

   • Grill method: Brush corn all over with some of the garlic butter. Grill 8–10 minutes, turning every couple of minutes, until lightly charred and tender.

   • Skillet/oven method:

     • Skillet: Heat a large oven‑safe skillet over medium‑high. Add a little of the garlic butter and sear corn, turning often, 8–10 minutes until browned in spots.

     • Oven: Place corn on a baking sheet, brush with garlic butter, and roast at 425°F (220°C) for about 15 minutes, turning once.

4. Add the cheesy sauce

   • Reduce heat to low (or remove the baking sheet and transfer hot corn to an oven‑safe dish).

   • If using cream or milk, pour it into the skillet or baking dish around the corn and let it warm for 1–2 minutes so it starts to simmer gently.

   • Sprinkle shredded cheese evenly over the corn, letting some fall into the buttery juices.

5. Melt and brown the cheese

   • Cover the skillet for 1–2 minutes on the stovetop, or place the dish under a hot broiler for 1–3 minutes, just until the cheese is fully melted and starting to bubble and brown like in the photo.

   • Watch closely so the cheese doesn’t burn.

6. Finish and serve

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