Ingredients
Scale
- 4 cups Fresh Corn Kernels (about 6–8 ears of corn)
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Shredded Parmesan Cheese
- 2 cloves Garlic, minced
- Salt, to taste
- Black Pepper, to taste
- 2 tablespoons Fresh Parsley, chopped for garnish
Instructions
- Prepare the corn by peeling husks and removing silk. Slice down the sides of the cob to release kernels into a bowl.
- Melt the butter in a large skillet over medium heat until foamy.
- Add the corn to the skillet and sauté for 5-7 minutes until tender and slightly golden.
- Add minced garlic and sauté for another minute until fragrant.
- Pour in the heavy cream and stir, allowing it to simmer for 3-5 minutes until thickened.
- Gradually add shredded Parmesan while stirring until melted and creamy.
- Season with salt and black pepper to taste.
- Remove from heat and sprinkle with chopped parsley before serving.
Notes
For extra flavor, try adding a pinch of red pepper flakes or a squeeze of lemon juice. Use freshly grated Parmesan for better melting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg