Creamy Garlic Butter Corn on the Cob (Skillet Style)
Introduction
This Creamy Garlic Butter Corn on the Cob is a decadent twist on a summer classic. Instead of simply boiling or grilling, the corn is seared in a skillet until golden, then coated in a luscious garlic butter cream sauce with Parmesan and herbs. It’s rich, savory, and perfect for cookouts, family dinners, or when you want to elevate a simple side dish into something unforgettable.
Why You’ll Love This Recipe
Quick & easy: Ready in under 30 minutes.
Flavorful twist: Garlic butter and cream make it indulgent.
Crowd‑pleaser: Perfect for BBQs, potlucks, or holiday spreads.
Versatile: Works as a side dish or centerpiece.
Ingredients
6–8 ears of corn, cut into thirds
4 tbsp unsalted butter
3–4 cloves garlic, minced
½ cup heavy cream
½ cup grated Parmesan cheese
1 tsp dried parsley or thyme
½ tsp black pepper
½ tsp paprika (optional)
Salt, to taste
Step‑by‑Step Instructions
Step 1: Prep Corn
Cut corn into short pieces for easier cooking and serving.
Step 2: Sauté Garlic
Melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
Step 3: Cook Corn
Add corn pieces to skillet. Cook, turning occasionally, until lightly golden on all sides.
Step 4: Make Sauce
Pour in heavy cream. Reduce heat to medium‑low. Sprinkle in Parmesan, herbs, pepper, paprika, and salt.
Step 5: Coat & Simmer
Simmer gently, turning corn to coat, until sauce thickens and becomes creamy.
Step 6: Serve
Remove from heat. Spoon extra sauce over corn before serving hot.
Cooking Tips
Use fresh summer corn for the sweetest flavor.
Don’t burn garlic—keep heat moderate.
Stir sauce gently to avoid curdling cream.
For extra richness, add a splash of white wine before cream.
Variations
Cheesy Corn: Add mozzarella or cheddar for gooey texture.
Spicy Kick: Mix in chili flakes or hot sauce.
Herb Lovers: Use fresh basil or cilantro instead of parsley.
Mexican Street Style: Add lime juice, cotija cheese, and chili powder.
Serving Ideas
Pair with grilled steak, chicken, or seafood.
Serve alongside BBQ ribs or burgers.
Add to holiday buffets as a standout side.
Garnish with fresh parsley and extra Parmesan for presentation.
FAQs
Q: Can I use frozen corn?
Yes, thaw first and pat dry before cooking.
Q: Can I make this ahead of time?
Best served fresh, but you can reheat gently in skillet with a splash of cream.
Q: Can I lighten the recipe?
Swap heavy cream for half‑and‑half or milk, though sauce will be thinner.
Q: How do I store leftovers?
Refrigerate in airtight container up to 2 days. Reheat gently.
Nutrition (Approx. per serving)
Calories: 280
Fat: 18g
Carbohydrates: 24g
Protein: 6g
Final Thoughts
This Creamy Garlic Butter Corn on the Cob is a luxurious side dish that transforms a summer staple into something truly special. With its golden sear, creamy sauce, and savory Parmesan finish, it’s guaranteed to impress at any table.