Description
A deliciously creamy side dish featuring tender corn on the cob, infused with garlic flavor and enriched with Parmesan cheese.
Ingredients
Scale
- 6 ears corn, shucked
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 tsp dried parsley
Instructions
- Boil the corn by filling a large pot with water and bringing it to a rolling boil. Add the husked corn and cook for 5–7 minutes until tender. Remove the corn and allow it to cool before handling.
- Sauté the garlic in a large skillet with melted butter over medium heat until fragrant, about 1–2 minutes.
- Add the heavy cream, stirring gently as you bring it to a gentle simmer until it begins to thicken.
- Incorporate the grated Parmesan cheese gradually, stirring until completely melted and the sauce turns smooth and creamy.
- Prepare the corn by cutting the kernels off the cooled cobs, being careful to catch any rogue kernels in a bowl.
- Combine the corn kernels with the creamy mixture in the skillet, stirring thoroughly to coat each kernel.
- Season with dried parsley, salt, and pepper to taste. Serve warm to impress your guests!
Notes
Make-ahead option: Prepare the creamy sauce a day in advance. Cooked corn can be added just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: creamed corn, garlic corn, Parmesan corn, summer sides, vegetarian sides