Cheesy Garlic Butter Corn on the Cob

Cheesy Garlic Butter Corn on the Cob is a simple yet incredibly flavorful side dish that’s perfect for BBQs, summer gatherings, or whenever I’m craving something savory and satisfying. The combination of rich garlic butter and melted cheese clinging to sweet, juicy corn is downright irresistible.

Why You’ll Love This Recipe

I love how quick and easy this dish is to prepare, yet it delivers bold, crave-worthy flavors. The garlic butter melts into every kernel, while the cheese adds a gooey, salty punch that takes the corn to a whole new level. It’s an effortless crowd-pleaser, and I often find myself making it as a snack or side dish throughout the warm months. Plus, it’s easy to customize with different types of cheese or herbs.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

corn on the cob, husks removed
unsalted butter
garlic cloves, minced
grated Parmesan cheese
shredded mozzarella cheese
fresh parsley, chopped (optional)
salt and pepper to taste

directions

1. I start by boiling or grilling the corn until it’s tender and cooked through—about 7–10 minutes depending on the method.

2. While the corn is cooking, I melt the butter in a small saucepan over medium heat and stir in the minced garlic. I let it cook for 1–2 minutes until the garlic is fragrant, being careful not to burn it.

3. Once the corn is ready, I brush the garlic butter generously over each cob.

4. Then I sprinkle Parmesan and mozzarella cheese over the corn while it’s still hot so the cheese melts slightly and sticks.

5. I finish with a touch of salt, pepper, and freshly chopped parsley for a burst of color and freshness.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes total—10 minutes to cook the corn and 5 minutes for prep and finishing touches.

Variations

Sometimes I switch up the cheese with crumbled feta or sharp cheddar for a different flavor profile. For a spicier version, I sprinkle a little chili powder or paprika over the top. If I’m feeling indulgent, I broil the corn for a minute after adding the cheese to get a bubbly, golden top.

storage/reheating

If I have leftovers, I wrap the corn tightly in foil and store it in the fridge for up to 2 days. To reheat, I like to pop it in the oven at 350°F for about 10 minutes or microwave it for a minute or two until warmed through. I usually add a fresh drizzle of garlic butter before serving again to revive the flavor.

FAQs

How do I make this recipe if I don’t have a grill?

I boil the corn or even roast it in the oven—it still turns out delicious with the cheesy garlic butter.

Can I use frozen corn instead of fresh?

Yes, I can! I just thaw and cook the frozen corn as directed on the package, then follow the rest of the recipe.

What’s the best type of cheese for this recipe?

I prefer a combo of Parmesan and mozzarella, but sharp cheddar, gouda, or even a sprinkle of cotija cheese works great too.

Can I make this ahead of time?

I cook the corn ahead, then reheat it and apply the butter and cheese just before serving to keep it fresh and melty.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as long as all the ingredients I use are certified gluten-free.

Conclusion

Cheesy Garlic Butter Corn on the Cob is one of those side dishes that steals the spotlight. It’s buttery, cheesy, garlicky, and perfectly satisfying. Whether I’m grilling out or just want a quick snack, this recipe always hits the spot.