In one of Kenya's favorite books, Richard Scary's What Do People Do All Day?, there is a family of pigs that eats about fifty ears of corn in one sitting. I think Kenya loves the book as much as he does because the pigs' huge plate of eaten cobs looks very similar to Kenya's own plate after I make my own family corn and he turns into a little piggy himself. Yes, he loves corn. Even more so when I roll his in a little cheese. It totally takes this summertime favorite up a notch.
It's also super simple to do and really impressive and delicious, especially to kids. I served these with fish tacos recently and it was a total hit!
This recipe is part of Food Network's Sensational Sides. Browse through all the other delicious recipes!
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Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese "Meatballs"
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides
The Sensitive Epicure: Frico: Parmesan Cheese Crackers
Virtually Homemade: Easy Cheesy Enchilada (Gluten-Free)
Cheesy Corn on the Cob (Serves 4)
- 4 Ears of Corn, husked
- 1/4 Cup Parmesan or Asiago Cheese, grated
- 4 Tsp butter, melted
Preparation1. Bring an inch of salted water to a boil in a large pot.
2. Add the corn and steam for 5 minutes.
3. Place the melted butter and cheese in seperate large flat bowls.
4. Remove the corn from the water, brush or roll in theseparate bowl of melted butter and then roll in the cheese.