Description
Garlic Butter Corn Cheese is a creamy, cheesy, and flavorful side dish featuring sweet corn kernels sautéed in garlic butter, mixed with a blend of cream cheese, mozzarella, Parmesan, and mayonnaise, then baked until bubbly and golden. Perfect as a comforting side or a delicious dip for tortilla chips and fresh veggies.
Ingredients
Scale
Corn
- 4 cups fresh corn kernels (about 6-8 ears) or 2 cans corn, drained
Butter and Garlic
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
Cheeses and Dairy
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
Seasoning and Garnish
- 1 teaspoon chili powder (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Prepare Corn: If using fresh corn, shuck and rinse the ears under cold water. Cut the kernels off the cob by placing each ear upright in a bowl to catch the kernels. If using canned corn, drain and set aside.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden, taking care not to burn it.
- Cook Corn: Stir in the corn kernels and cook for 5-7 minutes for fresh corn or 3-4 minutes for canned corn until heated through.
- Mix Cheeses: In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, and mayonnaise.
- Season Mixture: Add chili powder if using, then season with salt and pepper to taste. Blend the mixture until it is smooth and creamy.
- Combine Corn and Cheese: Remove the skillet from heat, let the corn cool slightly for about a minute, then add the corn to the cheese mixture. Stir until well combined, and adjust seasoning if needed.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Transfer and Top: Grease a 9×13 inch baking dish and transfer the corn and cheese mixture into it, smoothing the top with a spatula. For extra cheesiness, sprinkle additional mozzarella and Parmesan cheeses on top.
- Bake: Bake in the preheated oven for 20-25 minutes until the dish is bubbly and golden brown on top.
- Serve: Let cool for a few minutes after baking. Garnish with chopped fresh parsley or cilantro. Serve warm as a side dish or as a dip with tortilla chips, bread, or fresh vegetables.
Notes
- You can use canned corn to save time, but fresh corn provides a sweeter and fresher flavor.
- Adjust chili powder to your preferred spice level or omit for a milder flavor.
- Make sure cream cheese is softened to mix easily and achieve a creamy texture.
- Leftovers can be refrigerated and reheated, but the top may lose some crispiness.
- For a lighter version, substitute mayonnaise with Greek yogurt and reduce the cheese quantities slightly.
