Corn on the Cob
Ingredients:
- 4 ears fresh corn, husks and silk removed
- 6 tbsp cream cheese
- 1 tbsp extra virgin olive oil
- 2 tbsp milk, or hot corn cooking water
- 1 garlic clove, small, pressed
- 2 tsp fresh lemon juice
- Salt, black pepper and paprika
- Parmesan cheese, finely grated
- Fresh parsley, chopped
Method:
Start Cooking- Bring a large pot of salted water to a boil. Add the corn and cook until tender, about 6–10 minutes, depending on the size, freshness, and variety of the corn.
- If using the cooking water, reserve 2 tablespoons before draining the corn.
- While the corn cooks, heat the olive oil in a large skillet over low heat. Add the pressed garlic and cook for 30 seconds, stirring constantly, until fragrant. Do not let it brown.
- Add the cream cheese, reserved hot corn cooking water or milk, lemon juice, paprika, salt, and black pepper. Whisk until the sauce is smooth, warm, and silky. Add a little more cooking water or milk if needed to reach a pourable consistency.
- Add the hot corn to the skillet. Using tongs, gently turn each ear until evenly coated with the warm sauce.
- Transfer to a serving platter and sprinkle with finely grated Parmesan and chopped fresh parsley.
- Serve warm. Bon appétit!
Notes:
- Fresh summer corn cooks quickly, but the exact cooking time depends on the size, freshness, and variety of the corn. Start checking around 6 minutes and cook just until the kernels are tender. Larger ears or corn that isn’t as fresh may need closer to 10 minutes. Overcooking can soften the kernels and reduce their natural sweetness and crisp texture.
- You can thin the sauce with either milk or a little reserved hot corn cooking water. Milk creates a richer, creamier sauce, while the reserved cooking water keeps the sauce lighter and lets the natural sweetness of the corn shine.
- For easier serving, cut each ear in half before coating with the sauce or after cooking.
- Add a pinch of cayenne pepper for a subtle kick of heat.
- Swap the olive oil for butter if you prefer a richer, more classic taste.
- Stir in chopped chives or basil for extra freshness.
- Cut the kernels off the cob and toss them in the warm sauce for a creamy corn salad.
- Replace the Parmesan with crumbled feta for a Mediterranean-inspired variation.
- Delicious on its own or served with grilled meats, roasted chicken, seafood, burgers, or your favorite summer meals.
Nutrition:
FROM THE PANTRY
Corn on the Cob
WHY WE LOVE IT
Creamy, Flavorful Coating: A warm garlic cream sauce and Parmesan coat every kernel for rich flavor in every bite.
Easy to Make: The sauce comes together while the corn cooks, making this recipe perfect for busy weeknights.
A Fresh Twist: A creamy alternative to classic buttered corn that’s simple enough for everyday meals and special enough for summer gatherings.
Family Favorite: Kid-friendly, crowd-pleasing, and easy to customize with your favorite seasonings.
A LITTLE STORY
An Ancient Crop: Corn (maize) was first domesticated in present-day Mexico more than 7,000 years ago and became a staple food for ancient civilizations.
A Global Favorite: Today, corn is enjoyed around the world in countless forms, from grilled street corn to soups, salads, breads, and casseroles.
A Summer Tradition: Fresh corn on the cob has become a seasonal favorite, especially during summer harvests, backyard barbecues, and family gatherings.
Always Evolving: From simple butter and salt to creative toppings like herbs, cheeses, and spices, corn on the cob continues to inspire new recipes.
DID YOU KNOW?
Always Even: Every ear of corn has an even number of kernel rows, usually between 8 and 20.
One Silk, One Kernel: Each strand of corn silk connects to a single kernel, and one ear typically has around 800 kernels.
Almost Worldwide: Corn is grown on every continent except Antarctica.
Naturally Sweet: One ear of sweet corn contains only about 4–5 grams of natural sugar.
Rich in Antioxidants: Yellow corn contains lutein and zeaxanthin, antioxidants that help support healthy vision.