Ingredients
– 4 ears of corn, husked
– 4 tbsp unsalted butter, melted
– 2 cloves garlic, minced
– ½ tsp salt
– ½ tsp black pepper
– ½ tsp paprika (optional)
– ¼ cup grated Parmesan cheese
– ¼ cup shredded mozzarella or cheddar cheese
Instructions
1. **Prepare the Corn**: Husk the corn and remove all silk strands. Rinse the ears under cold water to clean them.
2. **Make the Garlic Butter Mixture**: In a small bowl, mix the melted butter, minced garlic, salt, black pepper, and paprika (if using). Stir until well combined.
3. **Cook the Corn**: – **Boiling**: Bring a large pot of salted water to a boil. Add the corn and cook for about 5-7 minutes until tender.
– **Grilling**: Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for about 10-12 minutes, turning occasionally until charred and tender.
4. **Apply the Garlic Butter**: Once the corn is cooked, remove it from the heat and brush the garlic butter mixture generously over each ear of corn.
5. **Add the Cheese**: While the corn is still hot, sprinkle the grated Parmesan cheese and shredded mozzarella or cheddar cheese over the top, allowing the heat to melt the cheese slightly.
6. **Serve**: Serve immediately, garnished with additional cheese or fresh herbs if desired. Enjoy as a side dish or a tasty snack!
Notes
– **Additional Tips**: Feel free to add a pinch of cayenne pepper or chopped jalapeños for a spicy twist. Experiment with different cheese varieties like feta or pepper jack for a unique taste. – **Storage**: Store leftovers in an airtight container in the refrigerator for up to 2 days. – **Freezer-Friendly**: This recipe is best enjoyed fresh, but you can freeze the corn after cooking for later use.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Cuisine: American