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Parmesan Garlic Corn

Sweet corn kernels meet salty parmesan and aromatic garlic in this restaurant-quality side dish that creates an irresistible umami explosion and takes just 15 minutes from start to finish.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. If using fresh corn, cut kernels from 4-5 ears. If using frozen corn, thaw and pat dry to remove excess moisture.
  2. Heat butter in a large skillet over medium heat until it starts to foam. Add minced garlic and cook for 30 seconds until fragrant but not browned.
  3. Add corn kernels to the skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until corn is tender-crisp and slightly caramelized.
  4. Pour in heavy cream and stir everything together. Let it simmer for 1-2 minutes until slightly thickened.
  5. Remove from heat and immediately sprinkle in the grated Parmesan cheese. Toss everything together until the cheese melts and coats the corn. Finish with fresh parsley.

Notes

Use olive oil instead of butter for dairy-free option. Pecorino Romano works wonderfully in place of Parmesan. Don't overcook the garlic as it becomes bitter quickly. Avoid adding cheese while pan is still on high heat. Use freshly grated Parmesan for best melting results. Pat frozen corn dry to prevent watery dish. Store leftovers in refrigerator for up to 3 days, reheat gently in skillet over low heat.