It’s finally the corn season here! It means we will be making dishes based on fresh corn very often. The most popular two ways of making corn here in Turkey is boiled and grilled. These are the classics and you can see several vendors out selling either grilled or boiled corns in summer. I think corn on the cob is on top of the list among all Turkish Street foods. Well, maybe after our classic Ice Cream, which is made with salep. I wanted to make a twist on the classic one with this Cheesy Corn on the Cob and the result was super yummy!
I had been dreaming of the time when corn is available at our local bazaar because it’s fresher and cheaper there. Their taste is better as well. So I buy a bunch at least once a week. It’s definitely one of the best fun treats!
Corn on the cob is one of the best snacks or even the best side dish in summer and there are numerous ways to make it from savory to sweet. We make these cheesy ones very often. Boil the shucked corns until tender and when they are still so hot, top each with a little butter, grated cheese, chili powder and chopped green onions. Your mouth will definitely be watering even when preparing these. It’s important that you do the topping when the corns are hot, otherwise butter and cheese won’t melt.
I used the other ingredients just as topping on each corn on the cob, but you can completely coat them with butter, cheese, chili and green onions.
I cook the corns over the stove in a deep and large pot of boiling water. I find it the easiest way if you are using fresh corn on the cob. They will be ready just in a few minutes! I make Savory Sweet Corn Cupcakes when I have enough time and patience.
I’m sure the vendors will sell far more if they start to make this Cheesy Corn on the Cob since it is irresistibly tasty. One should tell them to make this change.
Boiled corn on the cob topped with butter, cheese, chili and green onions.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 5 ears of corn, husked
- 5 teaspoons butter, softened
- 1/4 cup grated cheese, kasar or parmesan
- 1 teaspoon chili powder
- 1/4 cup green onions, chopped
- Place husked corns into a very large pot.
- Fill it with water and cover the pot with a lid.
- Cook over medium high heat until it boils.
- Reduce the heat when it boils and let it boil for 5 minutes until the corn kernels are tender.
- Transfer them immediately on a large plate using forks and togs.
- Cut them into chunks and top with butter, grated cheese, chili powder and green onions.
- Serve immediately.