I love serving this Cheesy Garlic Butter Corn On The Cob when the weather warms up. It’s tender, juicy corn coated in a rich, garlicky butter sauce and sprinkled generously with melted cheese. It captures everything I crave in a summer side dish — flavor, comfort, and simplicity — all in one bite. It’s the kind of recipe that disappears fast at backyard barbecues and family dinners.

Why You’ll Love This Recipe

• I get big flavor with minimal effort.

• It transforms basic corn into a creamy, cheesy, garlicky indulgence.

• It works with whatever cheese I have on hand — from sharp cheddar to mellow mozzarella.

• It’s quick to prepare, making it perfect for both busy weeknights and weekend cookouts.

• I can make it spicy, smoky, or herby, depending on my mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Here’s what I use to make this delicious corn:

• 6 ears of fresh corn, husks and silks removed

• 6 tablespoons unsalted butter, softened to room temperature

• 4 cloves garlic, finely minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup grated Parmesan cheese (or shredded sharp cheddar, mozzarella, or a mix)

• 2 tablespoons chopped fresh parsley or chives

• ¼ teaspoon smoked paprika or red chili flakes (optional, for heat)

• 1 tablespoon fresh lime or lemon juice (optional, for brightness)

Directions

1. I bring a large pot of salted water to a boil.

2. I add the corn and cook it for about 8 to 10 minutes, until the kernels are tender. Then I drain it and set it aside.

3. While the corn cooks, I mix the softened butter with the minced garlic, salt, pepper, and optional paprika or chili flakes in a small bowl. I make sure it’s creamy and well blended.

4. As soon as the corn is done, I brush each ear generously with the garlic butter mixture, making sure every side is coated.

5. While the butter is still warm on the corn, I sprinkle the grated cheese on top so it melts into the buttered surface.

6. I finish with a sprinkle of fresh herbs and a drizzle of lime or lemon juice, if I’m using it.

7. I serve it hot, while the cheese is gooey and the butter is still sizzling.

Servings And Timing

• Servings: 6 ears of corn (serves 4 to 6 people)

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Spicy Kick: I like to add cayenne or hot sauce for extra heat.

• Cheese Blend: Sometimes I mix Parmesan with mozzarella or cheddar for more richness.

• Grilled Version: Instead of boiling, I grill the corn over medium-high heat for 10–12 minutes, turning often, then add the garlic butter and cheese.

• Herbed Corn: I stir fresh chopped basil, oregano, or dill into the butter for a fragrant twist.

• Mexican-Style Twist: I swap Parmesan for cotija cheese and add a little sour cream or mayo for an elote-style version.

Storage/Reheating

• Storage: I wrap leftover corn in foil or place it in an airtight container and refrigerate it for up to 2 days.

• Oven Reheating: I preheat the oven to 350°F (175°C), place the corn on a baking sheet, and cover it with foil. I heat it for 10–12 minutes until warmed through.

• Stovetop Reheating: I reheat the corn in a skillet over medium heat, turning occasionally and brushing with extra butter if it looks dry.

• Microwave Reheating: I wrap the corn in a damp paper towel and microwave in 30-second bursts until hot.

FAQs

Can I Make This With Frozen Corn On The Cob?

Yes, I often use frozen corn when fresh isn’t in season. I cook it according to the package instructions, then follow the same steps for the garlic butter and cheese.

What Kind Of Cheese Should I Use?

I usually go for Parmesan or sharp cheddar because they melt well and add strong flavor, but mozzarella, pepper jack, or cotija all work depending on what I’m craving.

Can I Make The Garlic Butter Ahead Of Time?

Absolutely. I mix the garlic butter in advance and keep it in the fridge. I just bring it to room temperature before spreading it on hot corn.

How Can I Make This Dish Vegan?

I use a dairy-free butter and swap the cheese with a vegan cheese alternative or nutritional yeast. It still gives great flavor and that creamy garlic feel.

Is This Recipe Good For Grilling?

Yes, it’s great grilled. I grill the corn first for 10–12 minutes, turning occasionally, then slather it with garlic butter and cheese right before serving.

Conclusion

This Cheesy Garlic Butter Corn On The Cob is one of my favorite summer side dishes. It’s rich, buttery, full of flavor, and comes together in just a few steps. Whether I’m making it for a family dinner or a backyard party, it always disappears fast. Once I make it this way, plain corn just doesn’t compare.