Ingredients

• 4 ears corn, cut into thick rounds
• 2 tbsp butter
• 3 garlic cloves, minced
• 1/3 cup heavy cream
• 1/3 cup mayonnaise or cream cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• Salt and black pepper to taste
• 2 tbsp chopped parsley or cilantro
• 1 tbsp olive oil

Instructions

1. Prepare the Corn

Shuck the corn and carefully cut each cob into 3–4 thick pieces.

2. Sear the Corn

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add corn rounds and cook for 8–10 minutes, turning occasionally, until lightly charred and golden.

3. Make the Creamy Garlic Sauce

Lower heat to medium.

Add remaining butter and garlic to the skillet. Cook for 30 seconds until fragrant.

Stir in heavy cream and mayonnaise (or cream cheese). Mix until smooth.

Add Parmesan cheese, smoked paprika, chili flakes, salt, and pepper.

4. Coat the Corn

Toss the corn in the creamy sauce until fully coated and glossy.

Cook another 2–3 minutes until everything is hot and creamy.

5. Garnish & Serve

Sprinkle with chopped parsley and extra Parmesan if desired.

Serve warm as a side dish, snack, or barbecue favorite.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Servings

Serves 4

Variations

• Add mozzarella for extra cheesiness.
• Use Cajun seasoning for a spicy kick.
• Squeeze fresh lime juice over the top for street-corn flavor.
• Add crispy bacon bits for extra texture.
• Swap Parmesan with cotija cheese for a Mexican-inspired version.