Cheesy Garlic Butter Corn on the Cob

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)

• 3 tbsp butter

• 3 garlic cloves, minced

• ¼ cup heavy cream or half-and-half

• 1 cup shredded cheese (Mexican blend, cheddar, or pepper jack)

• 2 tbsp grated Parmesan

• 1 tsp lemon juice

• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the Corn: In a large skillet, melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes until heated through (if using frozen or canned corn, ensure it’s heated properly).

2. Add Garlic: Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until the garlic becomes fragrant.

3. Add Cream: Pour in the heavy cream or half-and-half, stirring to combine. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.

4. Mix in Cheese: Stir in the shredded cheese (Mexican blend, cheddar, or pepper jack) and grated Parmesan until melted and well combined. The sauce should become creamy and cheesy.

5. Season: Add lemon juice and mix well. Taste and adjust seasoning with salt and pepper if needed.

6. Garnish and Serve: Remove from heat and stir in the chopped fresh parsley. Serve immediately as a delicious side dish.

Enjoy your creamy, cheesy corn!