Buttery or Cheese Baked Corn on the Cob

Serves: your choice

For Thanksgiving I wanted to make a switch up the normal boiled corn on the cob where everyone would then season with butter on their own. This recipe takes the boiled cob and either bakes it with butter or cheesy butter. Then all you have to do is grab and eat.

You can make as many as you want. I made 12 cobs and had lots leftover so I could make soup one night and a stir fry another night.

Ingredients

12 corn on the cob – broken in half

Water

¼ cup sugar

8 tbsp of butter

1 tbsp Lawry’s garlic salt

1 tbsp finely chopped parsley

¼ cup grated parmesan cheese

Direction

1. Preheat oven to 390°F and line large baking sheet with parchment paper

2. Boil corn, water and sugar for ten minutes

3. Let corn cool

4. Melt butter and add garlic salt

5. Dredge as many corn cobs you want with butter garlic only and place on baking sheet

6. Stir in parsley and cheese into butter, dredge rest of the corn and place on same baking sheet

7. Bake for 15 minutes and turn all the cobs

8. Bake for another 15 minutes and serve

Buttery or Cheesy - YUMMY

Boil cobs

Ingredients

Melted butter and garlic salt

Dredge into butter and garlic

Add cheese and parsley

Ready to bake

Delicious corn ready to eat