Cheesy Baked Corn on the Cob — The Side Dish You Won’t Be Able to Stop Eating
There are some recipes that sneak up on you. You take one bite thinking it’s just corn, and suddenly half the pan is gone and you have no regrets whatsoever. That’s exactly what this cheesy baked corn on the cob does to people. Golden, bubbling melted cheese draped over juicy corn cobettes, kissed with butter, seasoned with red pepper flakes and herbs, and finished with a squeeze of fresh lemon — it’s the kind of dish that ruins you for plain corn forever.
This recipe is dangerously simple, which is probably why it disappears so fast. Whether you’re making it for a backyard cookout, a weeknight dinner side, or just because you have corn and can’t think of a good reason not to, this one is going to become a permanent fixture in your kitchen rotation. Consider yourself warned.
Ingredients
- 4 ears of fresh corn, husked and cut in half (making 8 cobettes)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried Italian seasoning or dried parsley
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese (or a mix of mozzarella and Parmesan)
- 1 lemon, cut into wedges for serving
- Aluminum foil for lining the baking dish
Method
