This Skillet Cheesy Garlic Herb Corn on the Cob is an indulgent and incredibly flavorful twist on a summer classic. Instead of the usual boiled or grilled corn, this recipe transforms the humble cob into a decadent, savory dish that is cooked directly in a skillet. The corn is first seared to create a beautiful char, which adds a smoky depth of flavor. Then, it is simmered in a rich and aromatic liquid, creating a sauce that is infused with garlic, fresh herbs, and spices. The key to this recipe’s success is the flavorful simmering liquid, a luxurious blend of butter, milk or cream, and a generous amount of seasonings. The star ingredients are fresh garlic, parsley, and a mix of herbs that permeate the corn with a delicious, fragrant taste.
The final and most exciting step is the addition of cheese. As the corn simmers, it is topped with a layer of shredded cheese—a combination of cheddar and mozzarella or a Mexican-style blend works wonderfully—which melts into a gooey, irresistible blanket. The result is corn that is not only tender and sweet but also coated in a creamy, cheesy, and herbaceous sauce. The skillet cooking method ensures that every cob is evenly coated in this flavorful concoction, and the pan juices themselves become a wonderful sauce for serving. This dish is perfect for a barbecue, a potluck, or as a show-stopping side dish for any meal. The combination of the charred corn, the savory garlic and herbs, and the rich, melted cheese creates a truly memorable culinary experience. It’s a simple recipe that feels incredibly gourmet, making it a “must-try” for any corn lover. The easy-to-follow steps ensure that even novice cooks can achieve a delicious and impressive result.
Ingredients
For the Corn:
- 6-8 ears of fresh corn on the cob, husked and cleaned
- 1 tablespoon olive oil or vegetable oil
For the Butter Sauce:
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1 cup milk or heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
- 1 teaspoon dried oregano or a mix of dried Italian herbs
- 1/2 teaspoon paprika
- Salt and black pepper to taste
For the Cheesy Topping:
- 1 1/2 cups shredded cheese (a blend of sharp cheddar and mozzarella is excellent)
Instructions
Step 1: Prepare and Sear the Corn
- Husk the corn: Begin by removing the husks and silk from the ears of corn.
- Heat the skillet: Place a large, deep skillet or a cast-iron pan over medium-high heat. Add the tablespoon of olive oil.
- Sear the corn: Once the oil is hot, carefully place the corn cobs in the skillet in a single layer. Cook for 2-3 minutes on each side, turning occasionally, until the corn begins to develop a nice char and a deep golden color. This step adds a wonderful roasted flavor. Don’t worry about cooking the corn all the way through, as it will simmer later.
- Remove the corn: Once the corn is seared on all sides, remove it from the skillet and set it aside on a plate.
Step 2: Make the Garlic Herb Butter Sauce
- Melt the butter: Reduce the heat to medium. Add the stick of butter to the same skillet. Let it melt completely.
- Sauté the garlic: Add the minced garlic to the melted butter and stir constantly for about 1 minute until it becomes fragrant. Be careful not to burn the garlic.
- Add the liquids and herbs: Pour in the milk or heavy cream. Stir well to combine with the butter and garlic. Add the chopped fresh parsley, chives (if using), dried oregano, and paprika. Season with a generous pinch of salt and black pepper.
- Simmer the sauce: Bring the sauce to a gentle simmer, stirring occasionally. Once it begins to bubble lightly, reduce the heat to low.
- Add Parmesan: Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy.
Step 3: Simmer and Finish with Cheese
- Return the corn to the skillet: Carefully place the seared corn cobs back into the skillet, nestled in the creamy garlic herb sauce.
- Simmer the corn: Cover the skillet and let the corn simmer in the sauce for about 10-15 minutes, turning the cobs once halfway through. This will allow the corn to cook through completely and absorb all of the wonderful flavors from the sauce.
- Add the cheese topping: Once the corn is tender, remove the lid. Sprinkle the shredded cheddar and mozzarella cheese blend evenly over the corn cobs and the sauce.
- Melt the cheese: You have a couple of options here. You can simply cover the skillet again and let the residual heat melt the cheese for a few minutes. Alternatively, for a beautiful, bubbly, and browned top, you can transfer the oven-safe skillet to a preheated broiler for 1-2 minutes, watching it closely so the cheese doesn’t burn.
Step 4: Serve and Enjoy
- Serve immediately: Once the cheese is melted and bubbly, remove the skillet from the heat.
- Garnish: You can garnish the corn with a little more fresh parsley or chives for color and freshness.
- Plate and enjoy: Serve the corn cobs directly from the skillet or transfer them to a serving platter. Be sure to spoon some of the delicious, cheesy garlic herb sauce over each cob. This dish is best enjoyed hot, straight from the pan.