Corn on the Cob
Fresh corn on the cob gets a creamy upgrade with a warm garlic Parmesan sauce that coats every kernel. Simple, comforting, and perfect for making the most of sweet summer corn.
Servings: 4
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
For serving
- 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:
From the kitchen
- 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.
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Nutrition:
Calories: 191 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.01 g | Cholesterol: 23 mg | Sodium: 85 mg | Potassium: 289 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 473 IU | Vitamin C: 8 mg | Calcium: 34 mg | Iron: 1 mg
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