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  • Cheesy Corn
  • Cheesy Corn
  • Cheesy Corn
  • Cheesy Corn
  • Cheesy Corn
  • Cheesy Corn

Cheesy Corn

Food | September 26, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)
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  • 15 Minutes
  • 4
  • Easy

This CHEESY CORN side dish is extra delish and goes perfectly with favourite mains like chicken, salmon and steak. Yum!

If you’re looking for a new way of serving corn, give this unique recipe for CHEESY CORN a try. The surprisingly sweet flavour of the corn blends so well with the tang of fresh lime juice and the richness of both butter and feta cheese.

Although the recipe is written using barbecued corn, you can also make it with frozen – unlike most recipes with corn, this one works with most varieties, so choose your favourite. Simply blanch about 6 cups of frozen corn in boiling water for 2 minutes, then, plunge it into an ice bath before straining and letting dry on paper towels. After that, continue the preparation as written.

There’s really not much to making CHEESY CORN, but here are a few useful tips:

Cheesy Corn

CORNY TIP

Ever struggled to take corn off the cob? Not any more thanks to our genius technique. Spoiler alert – there will be Bundt pans! Head to our YouTube channel and check out our CORNY KITCHEN TIP video. You’re struggle is over!

Cheesy Corn

SWEET CORN

Most of the corn we consume is categorized as sweet corn. There are many different, delicious types of sweet corn that will enhance the flavour of this dish. Those with a higher sugar-to-starch ratio work best, so look for varieties like Peaches and Cream, Ambrosia, Cloud Nine or Miracle. Click HERE to read the excellent Wiki article on this versatile veggie.

Cheesy Corn

IN THE BOWL

Finishing this side dish is easy with the addition of firm feta cheese, lime juice and parsley. I love the look of all the ingredients in the bowl right before we give it a toss. So fresh looking and awesome aromas too!

As mentioned at the outset, this CHEESY CORN dish is best enjoyed with a tasty main. Try it with our GRILLED or ROAST CHICKEN recipes. It’s equally fetching next to this BARBECUED SALMON or served with BEEF TENDERLOIN or FLANK STEAK.

CHEESY CORN is easy to make, looks good and tastes really wonderful too – who could ask for anything more?

Cheesy Corn

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Comments

6 Responses to “Cheesy Corn”

  1. […] your steak and potatoes are ready to go, how about serving them with our CHEESY CORN SIDE DISH or, since the barbecue’s already hot, our GRILLED VEGETABLE MEDLEY. You’ll love these […]

  2. […] also like the idea of keeping the accompaniments rather simple so we suggest you try this with our CHEESY CORN SIDE DISH or our GRILLED VEGETABLE MEDLEY. Rest assured, your meal will be a resounding […]

  3. Brenda says:

    For the cheesy corn dish can I use frozen corn

    • Nik Manojlovich says:

      Hi Brenda… thanks for writing in. For sure you can substitute with frozen corn – just blanch it first and also, make sure it’s strained, you don’t want the corn too wet… it’ll make the side dish runny. Let us know how it works out!!!!

  4. […] to go with these GRILLED JUMBO SHRIMP, we suggest a nice salad side like our CUCUMBER SALAD, our CHEESY CORN SIDE DISH or THE BEST BROCCOLI SALAD. Last thing – always reserve a bit of marinade before you coat the […]

  5. […] this main course is made even more enjoyable with simple sides like our CHEESY CORN SIDE DISH, our OVEN-ROASTED ASPARAGUS and our HASSELBACK POTATOES. You can also keep things super simple and […]

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Ingredients & Amounts

  • 6 ears of corn, shucked
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of fresh parsley, finely chopped
  • juice of one lime
  • ½ cup of feta cheese, grated
  • salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat barbecue to 450°F. Shuck the ears of corn, rub with a damp cloth to remove any hairs, and then lightly brush with vegetable oil.
  2. Transfer corn to hot grill and allow to cook for about 10 minutes, turning occasionally.
  3. Once the corn is cooked, remove it from grill and carefully slice kernels off the cob, reserving them in a medium-sized mixing bowl. Add butter, lime juice, chopped parsley and cheese. Stir until butter melts, then add salt and pepper to taste. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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