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### **How to Prepare Cheesy Garlic Butter Corn on the Cob**
Making **Cheesy Garlic Butter Corn on the Cob** is simple and straightforward. With the right ingredients and a few key steps, you can create a mouthwatering side dish that will steal the show at any meal.
#### **Step 1: Boil or Grill the Corn**
To start, you’ll need to cook the corn on the cob. There are two primary ways to prepare it: boiling or grilling. Both methods are equally effective, so choose the one that fits your preferences.
**Boiling Method:**
1. Bring a large pot of salted water to a boil.
2. Add the ears of corn to the boiling water, ensuring they are fully submerged.
3. Boil the corn for 7-10 minutes or until the kernels are tender. You can test the corn by poking a kernel with a fork to see if it’s soft.
4. Once cooked, remove the corn from the water and set aside to cool slightly before handling.
**Grilling Method:**
1. Preheat your grill to medium-high heat.
2. Peel back the husks of the corn, leaving them attached at the base, and remove the silk. If you prefer, you can remove the husks entirely.
3. Brush the corn with a little olive oil to prevent sticking.
4. Place the corn on the grill and cook for 10-15 minutes, rotating the ears every few minutes to ensure even cooking. The corn should have some charred marks on it when done.
5. Once cooked, remove the corn from the grill and let it cool slightly.
#### **Step 2: Prepare the Garlic Butter Sauce**
While the corn is cooking, you can prepare the garlic butter sauce. This step is quick and easy and makes the dish come together in no time.
1. In a medium saucepan, melt **butter** over medium heat. Once melted, add the **minced garlic** and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter if overcooked.
2. Once the garlic is aromatic, remove the saucepan from the heat.
3. Stir in the **Parmesan cheese**, **Mozzarella cheese**, and season with **salt** and **pepper** to taste. The cheese should start to melt into the butter, creating a creamy sauce. If the sauce feels too thick, you can add a tablespoon of milk to thin it out slightly.
4. Set the sauce aside and keep it warm while you prepare the corn.
#### **Step 3: Assemble the Dish**
Now it’s time to bring everything together and coat the corn in that irresistible cheesy garlic butter sauce.
1. Once the corn has cooled enough to handle, place the ears on a platter or large dish.
2. Using a brush or spoon, generously coat each ear of corn with the **garlic butter sauce**. Make sure to get the sauce into all the nooks and crannies of the corn for maximum flavor.
3. After coating the corn in the butter sauce, sprinkle the ears with **extra Parmesan** and **Mozzarella cheese** for added flavor and texture.
4. If desired, garnish the corn with **fresh parsley** or **cilantro** for a pop of color and freshness.
#### **Step 4: Serve and Enjoy**
Once the corn is coated in the creamy, cheesy garlic butter sauce, it’s ready to be served. For an extra touch, you can drizzle more garlic butter over the top before serving. Pair the corn with your favorite summer dishes, such as grilled meats, salads, or a side of roasted vegetables.
### **Conclusion**
**Cheesy Garlic Butter Corn on the Cob** is a showstopper side dish that elevates the humble corn to new heights of flavor. The combination of garlic, butter, cheese, and fresh herbs creates a rich, creamy sauce that perfectly complements the sweet, tender corn. Whether you’re grilling outdoors or boiling the corn on the stovetop, this dish is easy to make and sure to impress your guests. It’s the perfect addition to any summer meal, and once you try it, you’ll
want to make it again and again.
The recipe can be easily customized to your taste, whether you prefer more garlic, extra cheese, or a hint of spice. With just a few simple ingredients, you can create a mouthwatering side dish that adds a burst of flavor and texture to your meal. So, gather your ingredients, fire up the grill or stovetop, and indulge in this cheesy, buttery, and utterly delicious corn on the cob.
