Best Cheesy Corn On The Cob Recipes

CHEESY CORN ON THE COB

Steps:

• Cook corn in water until ready.
• Melt the butter and add the Italian seasoning.
• Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.

CHEESY SLOW-COOKED CORN

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

CHEESY BARBECUED CORN ON THE COB

Steps:

• Preheat outdoor grill or preheat oven to 400°F.
• Shuck corn. If desired, leave husks attached to cob to use as holders.
• In a small bowl, combine softened butter, chili powder, and powdered cheese packet or creamy cheese sauce.
• Spread butter on corn and wrap each ear individually in foil.
• Place on the grill and close the lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

CHEESY BBQ'D CORN-ON-THE-COB

Steps:

• Preheat outdoor grill or preheat oven to 400 degrees F.
• Shuck corn. If desired, leave husks attached to cob to use as holders.
• In a small bowl, combine softened butter, chili powder, and cheese sauce mix or powdered cheese packet.
• Spread butter on corn and wrap each ear individually in foil.
• Place on grill and close lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.

SCALLION CREAM CHEESE CORN ON THE COB

Steps:

• Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.
• Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.
• Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.
• Thinly slice the reserved scallions and set aside.
• Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.
• When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)
• Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.
• Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.