Ingredients:
Corn Kernels: 4 cups (fresh or frozen)
Butter: 4 tablespoons
Garlic: 4 cloves, minced
Heavy Cream: 1 cup
Parmesan Cheese: 1/2 cup, grated
Salt and Pepper: to taste
Fresh Parsley: 2 tablespoons, chopped (for garnish)
Optional: Red pepper flakes for a bit of heat
Instructions:
Prepare the Corn:
If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw and drain it.
Cook the Garlic:
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant and slightly golden.
Add the Corn:
Add the corn kernels to the skillet and stir to coat them with the garlic butter. Cook for about 5-7 minutes, stirring occasionally, until the corn is tender and heated through.
Add the Cream:
Pour in the heavy cream and bring to a simmer. Cook for about 3-5 minutes, allowing the cream to reduce slightly and thicken.
Add the Parmesan Cheese:
Gradually stir in the grated Parmesan cheese until it is melted and the sauce is smooth. Season with salt and pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes.
Garnish and Serve:
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the creamy garlic butter corn.
Serve hot as a side dish to complement your favorite main courses.
Tips:
For a lighter version, you can use half-and-half or milk instead of heavy cream, but the sauce will be slightly thinner.
You can add cooked and crumbled bacon or sautéed onions for extra flavor.
This dish is great with grilled meats, roasted chicken, or as part of a holiday spread.
Enjoy this creamy garlic butter corn for a delightful and comforting side dish that’s sure to please everyone at the table!