Name: Cheesy Garlic Butter Corn on the Cob
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4-6 ears fresh corn on the cob (husks and silks removed); 1/2 cup unsalted butter; 3 cloves garlic (minced); 1/2 cup Parmesan cheese (grated); to taste salt and black pepper; fresh parsley (chopped, optional); paprika or chili flakes (optional, for heat)

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Oh honey, this one is summer on a stick! I first made this cheesy garlic butter corn on the cob during a backyard barbecue years ago—and not a single cob made it off the platter in one piece. I mean, how could they? Sweet corn slathered in garlicky, buttery goodness, then dusted with a snowy shower of melty cheese? It’s the kind of messy, finger-lickin’ dish that just screams sunshine and good times.

You’ll love this recipe for how easy it is, but you’ll make it again and again for the flavor punch—it’s bold, buttery, and irresistibly cheesy. Perfect for grilling season, cookouts, or even as a crave-worthy side to a cozy weeknight dinner.

Why You’ll Love This Recipe

Crowd-pleaser for all ages – Kids and grown-ups devour these with happy, buttery smiles
Quick & easy to make – Just a handful of ingredients and less than 30 minutes
Perfect for the grill or stovetop – Works beautifully indoors or out
Bold, savory flavor – Garlic, butter, and cheese bring rich umami to sweet corn
Great for gatherings – Serve as a side or appetizer, and watch them disappear
Customizable – Add spice, switch cheeses, or finish with fresh herbs

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Side Dish	American	10 mins	15 mins	25 mins	4–6 servings	Easy

Ingredients

Fresh corn on the cob – Sweet, juicy, and perfect for soaking up flavor
Unsalted butter – The rich base for our garlic infusion
Garlic cloves (minced) – Adds deep, aromatic flavor to every bite
Parmesan cheese (grated) – Nutty and salty, melts beautifully over the warm corn
Salt and black pepper – Enhances natural corn sweetness
Fresh parsley (optional) – For a pop of color and herbaceous finish
Paprika or chili flakes (optional) – For a little smoky heat if you like

Full recipe card is below.

How to Make It

1. Boil or grill the corn

Start by husking your corn and removing all those pesky silks. If you’re boiling, drop them into salted water and cook for 7–10 minutes until tender. If you’re grilling, lightly oil the cobs and char them over medium heat, turning occasionally.

Tip: Grilling brings a smokier, more intense flavor—so if you can, go for it!

2. Make the garlic butter

While the corn cooks, melt your butter in a small saucepan over low heat. Toss in the minced garlic and stir until fragrant—about 1 minute. Don’t let it brown, just gently sizzle to wake up the flavor.

3. Brush and baste

As soon as the corn is done, brush it generously with the warm garlic butter. Don’t be shy—we want every kernel glistening and garlicky.

4. Sprinkle with cheese

While the butter’s still melty-hot, sprinkle Parmesan all over. It’ll cling like a cozy blanket. A little shake of paprika or chili flakes at this point is magic.

5. Garnish and serve

Finish with chopped parsley for that fresh green pop. Serve warm, with plenty of napkins—this one’s delightfully messy.

Pro Tips for Success

Use freshly grated Parmesan – It melts better and sticks more easily
Serve immediately – The butter and cheese are best warm and melty
Don’t overcook the garlic – Just a gentle sauté to avoid bitterness
Add a squeeze of lime – Brightens the richness beautifully
Want more cheese? – Try Cotija or shredded mozzarella for a twist

Flavor Variations

Swap Parmesan for Cotija for a Mexican street corn vibe
Add lime juice and mayo for an elote-style upgrade
Sprinkle with smoked paprika for deeper flavor
Use roasted garlic butter for extra richness
Top with fresh chives or cilantro for a herby note

Serving Suggestions

Pair with grilled chicken, steak, or burgers for a full backyard feast
Serve alongside a bowl of Creamy Beef and Bowtie Pasta for a cozy, comfort-food dinner that’s big on flavor and kid-approved
Great with a cold, citrusy beer or iced tea
Plate with grilled veggies and quinoa for a colorful vegetarian meal
Sprinkle extra Parmesan on the table for guests to add as they munch

Make-Ahead & Storage

Prep garlic butter a day ahead and rewarm before using
Cooked corn can be stored for 2–3 days in the fridge, wrapped tightly
Assemble just before serving for best flavor and texture

Leftovers

Slice kernels off the cob and mix into pasta, salads, or tacos
Reheat with extra butter and turn into a cheesy corn dip
Add to a frittata or stir into grits for breakfast magic

Freezing

Not ideal for freezing once assembled—cheese gets grainy
You can freeze plain cooked corn, then reheat and add toppings later

Reheating

Oven: Wrap in foil, heat at 350°F for 10–12 minutes
Skillet: Warm with a bit of extra butter, covered
Microwave: Wrap in damp paper towel and zap for 30–60 seconds

FAQs

Can I use frozen corn on the cob?
Yes! Just thaw and pat dry before grilling or boiling.

What’s the best cheese substitute for Parmesan?
Try Cotija, Pecorino Romano, or finely grated aged cheddar.

Can I make this dairy-free?
Yes—use plant-based butter and skip the cheese or use a vegan Parmesan alternative.

Is this gluten-free?
Absolutely! Just make sure your cheese is certified gluten-free if needed.

Final Thoughts

There’s something downright joyful about biting into a buttery, cheesy ear of corn, especially when it’s dripping with garlic goodness. This recipe is summer comfort food at its finest—messy, indulgent, and shared best with good company. Whether you’re grilling in the backyard or making a weeknight dinner special, I hope this one earns a spot in your regular rotation.

Stay saucy,
Chef Caroline