Creamiest Baked Corn on the Cob
Tender corn on the cob baked with paprika, melted mozzarella, and heavy cream until a rich golden sauce forms. An easy, crowd-pleasing side that delivers pure comfort in every bite.
Equipment
- 1 | Large baking dish |
- 1 | Aluminum foil |
- 1 | Measuring cup |
- 1 | Spoon | for serving sauce
Ingredients
- 8 | ears | corn on the cob | husked
- 1 | tsp | paprika |
- 2 | cups | shredded mozzarella |
- 1.5 | cups | heavy cream |
- 3 | cloves | garlic | minced
- 2 | tbsp | fresh cilantro | chopped
- 1 | | salt | to taste
- 1 | | black pepper | to taste
Instructions
- Preheat oven to 400°F.
- Husk and rinse the corn, then pat dry.
- Arrange corn in a single layer in a baking dish.
- Sprinkle paprika, salt, and pepper evenly over the corn.
- Top with shredded mozzarella.
- Pour heavy cream and add minced garlic over everything.
- Cover with foil and bake 25 minutes.
- Uncover and bake 10 more minutes until golden and bubbly.
- Garnish with cilantro and spoon sauce over the corn before serving.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven with a splash of cream to restore silkiness.
Fresh corn yields the best texture, but thawed frozen ears work in a pinch.
Adjust paprika and salt to taste after baking.
Reheat in a 350°F oven with a splash of cream to restore silkiness.
Fresh corn yields the best texture, but thawed frozen ears work in a pinch.
Adjust paprika and salt to taste after baking.