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Chef Ava

Creamy Garlic Butter Corn on the Cob

Sweet corn seared in butter and simmered in a rich garlic cream sauce with Parmesan and herbs. This indulgent skillet side dish is creamy, savory, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ears of corn, cut into thirds
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried parsley or thyme
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • salt, to taste

Equipment

  • large skillet
  • knife
  • cutting board
  • mixing spoon
  • tongs

Method
 

  1. Cut the corn ears into short pieces approximately 2–3 inches long and set aside.
  2. Heat a large skillet over medium heat. Add the butter and let it melt completely.
  3. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Do not let it brown.
  4. Add the corn pieces to the skillet. Cook, turning occasionally, for 5–7 minutes until lightly golden on all sides.
  5. Pour in the heavy cream and reduce the heat to medium-low.
  6. Sprinkle in the grated Parmesan, dried herbs, black pepper, paprika if using, and salt to taste. Stir gently to combine.
  7. Let the corn simmer gently for 8–10 minutes, turning the pieces occasionally to coat evenly, until the sauce thickens and becomes silky and creamy.
  8. Remove from heat and serve hot, spooning the extra sauce generously over each piece of corn.

Notes

Use fresh corn when in season for the sweetest flavor. Sear the corn properly before adding cream to build deep flavor. Use freshly grated Parmesan for a smooth, silky sauce. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of cream or milk.