- 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!