Cheesy Butter Corn Recipe

Preheat & Prep

Preheat oven to 400°F (200°C) or heat a grill to medium-high. Tear four sheets of heavy-duty foil, each about 12x12 inches. If using fresh corn, remove kernels from the cobs; measure about 4 cups. If using frozen, fully thaw and drain any excess water.

Mix the cheesy butter

In a medium bowl, combine the softened cream cheese and 6 tablespoons unsalted butter until smooth. Stir in minced garlic, smoked paprika, salt, black pepper, and brown sugar (if using) until evenly incorporated.

Combine corn and cheeses

Add the corn kernels to the butter-cheese mixture and fold to coat. Stir in 1 1/2 cups shredded sharp cheddar and 1/2 cup grated Parmesan, reserving about 1/4 cup cheddar for topping. Fold in chopped parsley, keeping a small pinch for garnish.

Divide the corn mixture evenly among the four foil sheets, placing each portion in the center of a sheet in a roughly 6-inch-wide mound. Dot each mound with an additional 1/2 tablespoon butter (optional) for extra richness, then sprinkle the reserved cheddar over the top.

Bring the short ends of the foil up over the corn and fold them together twice to seal. Fold the long sides up and over, creating a tight packet. Make sure packets are sealed well to trap steam, but leave about 1/2 inch of space above the corn so steam can circulate.

Bake method: Place foil packets on a baking sheet and bake in the preheated oven for 20–25 minutes, until the corn is hot and cheese is melted. Carefully open one packet (watch for steam) to check temperature and melt. Grill method: Place packets on the preheated grill over medium-high heat for 12–15 minutes, turning once, until heated through and cheese is melted.

If you prefer a lightly browned finish, open the packets for the last 2–3 minutes of cooking and move them close to the direct heat or under the broiler for a minute — watch carefully to avoid burning.

Carefully open the hot foil packets. Use a spoon to stir the corn and distribute melted cheese and butter. Taste and adjust seasoning with a little extra salt or pepper if needed.

Garnish with the remaining chopped parsley and serve directly in the foil or transfer to a serving bowl. Offer lemon wedges on the side to squeeze over the corn for brightness.