Rinse the corn under cold water to remove any debris.
Place the corn cobs in a large pot of boiling salted water.
Boil for about 5–7 minutes, or until the corn is tender but still has some crunch.
Drain the corn and set it aside. If using frozen corn kernels:
Thaw the corn kernels and set them aside.
Step 2: Make the Creamy Cheese Sauce
In a medium saucepan over medium heat, melt the butter.
Add the flour and whisk continuously for 1–2 minutes to cook out the raw flour taste (this is called making a roux).
Gradually pour in the milk, whisking constantly to avoid lumps.
Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens, about 5–7 minutes.
Stir in the shredded cheddar cheese, garlic powder, salt, black pepper, and dried thyme. Continue stirring until the cheese melts and the sauce is smooth.
Remove from heat and set aside.
Step 3: Combine the Corn with the Sauce
If using corn cobs:
Arrange the boiled corn cobs in a large skillet or baking dish.
Pour the creamy cheese sauce over the corn cobs, ensuring each cob is well-coated.
Sprinkle additional shredded cheese over the top of the corn. If using corn kernels:
Spread the corn kernels evenly in a baking dish.
Pour the creamy cheese sauce over the corn kernels.
Sprinkle additional shredded cheese over the top.
Step 4: Bake or Grill
Baking Option:
Preheat your oven to 375°F (190°C).
Place the skillet or baking dish in the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly, and the corn is heated through. Grilling Option:
Preheat your grill to medium-high heat.
Brush the corn cobs with olive oil and season with salt and pepper.
Grill the corn cobs for 3–4 minutes per side, or until they develop char marks.
Once grilled, place the corn in a skillet or baking dish and pour the creamy cheese sauce over it. Bake as instructed above.
Step 5: Serve
Garnish with fresh parsley for added color and freshness.
Serve hot as a side dish or main course.
Tips:
Corn Variety: You can use yellow, white, or bi-color corn depending on your preference.
Sauce Variations: For extra flavor, you can add a pinch of cayenne pepper, paprika, or a splash of heavy cream to the sauce.
Storage: Leftover Cheesy Corn on the Cob can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave before serving.
