This recipe elevates simple corn on the cob into a rich, decadent, and incredibly flavorful side dish. The corn is first roasted or boiled to tender perfection, then bathed in a sizzling pan of melted butter, garlic, and a medley of herbs. The real magic happens when a generous layer of cheese is melted directly onto each cob, creating a gooey, savory crust that clings to every kernel. This is not your average boiled corn; it’s a show-stopping dish that is perfect for barbecues, holiday gatherings, or any time you want to make a simple vegetable feel luxurious. The combination of sweet corn, salty butter, pungent garlic, fragrant herbs, and sharp, melted cheese is an irresistible symphony of flavors and textures. The basting process ensures the corn remains moist and infused with every note of the sauce, making each bite an explosion of taste. This dish is easy to prepare but tastes like it came from a gourmet kitchen. It’s a comforting and indulgent twist on a classic favorite that will have everyone asking for the recipe.
Ingredients:
- 8 ears of fresh corn on the cob, husks and silk removed
- 1 cup (2 sticks) unsalted butter
- 4-6 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup finely grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, or a good melting cheese like Monterrey Jack
- Salt to taste
- Fresh parsley or cilantro, chopped, for garnish (optional)
- Olive oil (optional, for roasting)
Instructions:
- Prepare the Corn: The first step is to cook the corn until it is tender. You have a few options for this:
- Boiling: Bring a large pot of water to a boil. Carefully add the corn cobs and boil for 5-7 minutes, or until the kernels are tender and bright yellow. Drain the corn and set it aside.
- Grilling/Roasting: Lightly brush the corn with olive oil and season with salt and pepper. Grill over medium heat for 10-15 minutes, turning occasionally, until the kernels are lightly charred and tender. Alternatively, you can roast them in a preheated oven at 400°F (200°C) for 15-20 minutes. This method adds a lovely smoky or roasted flavor that complements the butter sauce beautifully.
- Steaming: Place the corn in a steamer basket over boiling water. Cover and steam for 8-10 minutes, or until tender. Choose the method that you prefer, or that is most convenient for you.
- Make the Herbed Butter Sauce: While the corn is cooking, prepare the flavorful basting sauce. In a large, deep skillet or pan that can comfortably hold all the corn cobs in a single layer, melt the two sticks of butter over medium-low heat. Be careful not to let the butter brown too quickly.
- Sauté the Aromatics: Once the butter is fully melted, add the minced garlic to the pan. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this will make it bitter. The goal is to release its aromatic oils into the butter.
- Add the Herbs and Spices: Reduce the heat to low and stir in the dried oregano, dried parsley, dried basil, black pepper, and red pepper flakes (if using). Continue to cook for another minute, allowing the herbs to ‘bloom’ and infuse the butter with their flavor. This is a crucial step that builds the deep flavor profile of the sauce.
- Baste the Corn: Carefully place the pre-cooked corn cobs into the skillet with the herbed butter sauce. Use tongs to turn each cob, making sure it is fully coated in the buttery mixture. The corn should be sizzling gently in the pan. Continue to roll and baste the corn for 2-3 minutes, ensuring every kernel soaks up the delicious sauce.
- Add the Cheese: This is the best part! Generously sprinkle the grated Parmesan cheese and the shredded mozzarella (or other melting cheese) evenly over the corn cobs. You want a good, thick layer of cheese on top of each one.
- Melt the Cheese: Continue to cook on low heat, or you can cover the pan for a minute or two to help the cheese melt faster. As the cheese begins to melt, use a spoon to scoop up the hot butter sauce from the bottom of the pan and pour it over the cheese-covered corn. This will help the cheese melt and adhere to the corn, creating that beautiful, gooey crust you see in the picture. Keep basting and spooning the sauce over the corn until the cheese is completely melted and bubbling, and in some spots, has started to turn a beautiful golden-brown color. This should take about 5-7 minutes.
- Final Touches: Once the cheese is perfectly melted and the corn is heated through, remove the pan from the heat. Season with a little more salt if needed, but be mindful as the Parmesan cheese and butter already add a good amount of saltiness.
- Serve: Carefully transfer the cheesy corn cobs from the pan to a serving platter. If desired, garnish with fresh chopped parsley or cilantro for a pop of color and freshness. Serve immediately while the corn is hot and the cheese is still wonderfully gooey and stringy. This dish is best enjoyed right away, straight from the pan!