Description
A simple and flavorful side dish featuring fresh corn on the cob cooked in a rich garlic and Parmesan butter sauce, infused with smoked paprika and parsley for a delightful twist. Perfect for showcasing fresh seasonal corn with minimal ingredients and maximum taste.
Ingredients
Corn
- 5-6 fresh corn on the cob
Butter Mixture
- 4 tablespoons butter
- 1 garlic clove, freshly grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 teaspoons parsley flakes (or fresh parsley)
- Freshly ground pepper, optional
Topping
- Grated Parmesan cheese, generous amount
Instructions
- Prepare the Corn: Peel and wash the fresh corn cobs thoroughly. Boil the corn in lightly salted water for 4-5 minutes until tender but still crisp. Remove, allow to cool slightly, then cut into coin-shaped pieces for even cooking and easy serving.
- Make the Garlic Butter Sauce: In a pan over medium heat, melt the butter. Add freshly grated garlic, garlic powder, smoked paprika, parsley flakes, and pepper if using. Stir the mixture to combine and allow the garlic and spices to infuse into the butter without burning.
- Cook the Corn Coins: Add the corn coins to the pan and toss them in the butter mixture. Cook until the outside edges of the corn begin to brown slightly, allowing the butter to absorb into the kernels, enhancing flavor and texture.
- Add Parmesan Cheese: Sprinkle a generous amount of grated Parmesan cheese over the corn in the pan. Toss gently to coat the corn evenly and heat the cheese just enough to melt slightly, then remove the pan from heat.
- Serve and Garnish: Plate the buttered Parmesan corn, then top with a little extra Parmesan cheese and additional parsley flakes or fresh parsley for a vibrant, aromatic finish. Serve immediately to enjoy the best flavor and texture.
Notes
- Use fresh garlic for the best flavor; avoid pre-minced garlic which can be less aromatic.
- If fresh parsley is not available, dried parsley flakes work well as a substitute.
- Adjust the smoked paprika to taste for more or less smokiness.
- This dish pairs well with grilled meats or as a vegetarian side.
- To keep corn warm before serving, cover the pan with a lid off heat.
