Loaded Corn on the Cob

Who recalls that feeling of gripping corn on the cob with two hands to get a hearty bite? Hello, my name is Midwestern Girl and I miss summer. While walking to work this morning I noticed the frozen patches of ice, the damages of salt, the grayness of the sky, everyone rushing in their bundles and I realized I missed summer. I missed the color of the sun, bright yellows and vibrant rays of orange and I thought of corn on the cob. Aside from the undefeated BBQ, corn on the cob comes to mind for me when I think of a happy summer. So here’s my ode to summer in the form of a recipe.


  • Fresh Corn on the Cob (5 cobs, remove husks and clean)
  • Sweet Cream Butter (2 tablespoons)
  • Parmesan Cheese (3 tablespoons, grated)
  • Smoked Paprika (1 tablespoon)
  • Parsley (1 tablespoon)
  • Salt (1 teaspoon)


  1. Remove husks and clean corn.
  2. Bring 10 cups of water to a boil, add salt, and corn. Cook for 8 minutes
  3. Remove corn and transfer to a pan.
  4. Melt butter and apply to corn. A marinade brush can be used to butter the corn.
  5. Add Parmesan cheese, paprika, and parsley.

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