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Corn on the Cob with Cheesy Butter

For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2008


  • 6 tablespoons butter, room temperature
  • 1 cup finely shredded Monterey Jack cheese (2 ounces)
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepper
  • 8 ears corn, shucked, ends trimmed, cut into thirds


  1. In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.

  2. In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.

Reviews Add a comment

  • ChefTBaks
    10 AUG, 2012
    I didn't have the Monterey Jack cheese on hand so I skipped it. It still came out good. Just use the cheese that you have.