If you’re ready to take your summer side dishes up a notch, look no further than Cheesy Garlic Butter Corn on the Cob. This recipe delivers everything you crave—juicy, golden ears of corn, slathered with garlicky, buttery goodness and finished with a hearty snowfall of Parmesan and herbs. It’s delightfully simple yet feels indulgent, and each bite bursts with flavor, making it a must-have for barbecues, weeknight dinners, or any time you want corn to be the star of your table.
Ingredients You’ll Need
What makes Cheesy Garlic Butter Corn on the Cob so irresistible is how a handful of humble ingredients come together so perfectly. Each one either enhances the sweetness, adds contrasting flavors, or layers on that crave-worthy richness and color.
- Fresh Corn on the Cob: The sweeter and juicier, the better. Freshly shucked corn ensures every bite is bursting with kernel-to-kernel flavor.
- Unsalted Butter: Melted butter clings to each kernel and carries the garlic and seasoning deep into the corn.
- Minced Garlic: Freshly minced garlic is key—it infuses the butter with aromatic, savory notes you can’t get from powder.
- Salt: Just a touch brings out the corn’s natural sweetness and balances the richness of the butter and cheese.
- Black Pepper: Adds warmth and a subtle kick, rounding out the flavor profile.
- Smoked Paprika (optional): For a gentle smoky depth and beautiful color that instantly elevates the dish.
- Grated Parmesan Cheese: The magic finish—a salty, nutty tang that melts into the hot corn for ultimate savoriness.
- Chopped Fresh Parsley (optional): Offers a pop of color and a refreshing herbaceous note on top.
- Lime Wedges (optional): A squeeze adds brightness and keeps every bite light and lively.
How to Make Cheesy Garlic Butter Corn on the Cob
Step 1: Cook the Corn
Bring a large pot of salted water to a rolling boil. Once boiling, carefully add your shucked corn. Simmer for 6 to 8 minutes, just until the cobs are tender but still crisp and juicy. If you crave extra flavor, you can grill your corn over medium heat, rotating occasionally for beautiful char and added smokiness. This usually takes about 10 minutes and is perfect for bringing out even more natural sweetness.
Step 2: Mix the Garlic Butter
While the corn cooks, grab a small bowl and combine your melted unsalted butter, freshly minced garlic, salt, black pepper, and smoked paprika if you’re feeling bold. Stir until that glorious aroma fills the air and every ingredient is perfectly blended—this butter is pure flavor magic and the real secret behind Cheesy Garlic Butter Corn on the Cob.
Step 3: Brush and Sprinkle
Once your corn is ready and piping hot, lay the cobs out on a platter. Generously brush each ear with the garlic butter mixture, making sure every kernel gets its fair share of love. Immediately sprinkle grated Parmesan cheese over the top—the heat helps it melt and cling. Toss on a handful of chopped parsley for that final flourish of color and freshness.
Step 4: Serve and Enjoy
Serve your Cheesy Garlic Butter Corn on the Cob right away, ideally with lime wedges on the side. A quick squeeze over each ear wakes up all the flavors, delivering a perfect balance of rich, tangy, and sweet with every bite. If you’re feeling extra indulgent, pop the corn under the broiler for a minute or two to finish with a golden cheesy crust.
How to Serve Cheesy Garlic Butter Corn on the Cob
Garnishes
A sprinkle of bright green parsley really makes these golden cobs pop, and fresh lime wedges are the ultimate sidekick. You could also add a dash of chili powder or some crumbled cotija cheese for a spicy, zesty twist.
Side Dishes
This corn pairs like a dream with all things grilled—think herby chicken, juicy steaks, or even a hearty veggie platter. It’s also fantastic alongside classic summer salads and a glass of lemonade or iced tea on a warm afternoon.
Creative Ways to Present
For parties, slice the cobs into halves or thirds and skewer them for easy, bite-sized nibbles. Or arrange full cobs on a beautiful serving platter, shingled with extra Parmesan and herbs, making Cheesy Garlic Butter Corn on the Cob the head-turning centerpiece of your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftover Cheesy Garlic Butter Corn on the Cob, let it cool completely before wrapping the cobs tightly in foil or storing them in an airtight container. They’ll keep well in the fridge for up to 3 days, ready for a quick reheat whenever the craving strikes.
Freezing
While fresh is best, you can freeze the corn if needed. Simply wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, let them thaw overnight in the fridge, then reheat as below for a quick taste of summer any time of year.
Reheating
To reheat, place the corn in a low oven (about 325°F) wrapped in foil for 10–15 minutes, or microwave in short bursts until warmed through. If you want to refresh the flavor, brush with a little extra melted butter and add a sprinkle of cheese before serving.
FAQs
Can I use frozen corn on the cob for this recipe?
Absolutely! If fresh corn isn’t available, frozen cobs work well—just boil or grill as you would with fresh, and proceed with the garlic butter and cheese.
What’s the best way to mince garlic for maximum flavor?
Use a microplane or finely chop the cloves with a sharp knife. The smaller, the better, so the garlic melts right into the butter and distributes evenly across your Cheesy Garlic Butter Corn on the Cob.
Is there a dairy-free alternative to Parmesan?
Yes! Nutritional yeast or a dairy-free Parmesan-style sprinkle can give you that same cheesy, tangy vibe. Try to stick with finely grated options so they melt well onto the hot corn.
Can I make this recipe ahead of time for a party?
Definitely. Prepare the garlic butter ahead and cook the corn just before guests arrive. You can brush and cheese them as soon as they come out of the pot or grill—just keep warm in a low oven if needed until ready to serve.
How do I make it even more flavorful?
Experiment with extra toppings—chili powder, smoky chipotle, or lemon zest add a bold kick, while crumbled cotija gives it that irresistible Mexican street corn twist!
Final Thoughts
There’s a reason Cheesy Garlic Butter Corn on the Cob is my go-to summer side—it’s simple, outrageously delicious, and always a crowd-pleaser. I hope you give it a try, share it with friends, and make it your own. Once you taste that buttery, garlicky, cheesy magic, you’ll want to make it at every cookout and cozy dinner alike!
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Cheesy Garlic Butter Corn on the Cob Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling or Grilling
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the ultimate summer side dish with this recipe for Cheesy Garlic Butter Corn on the Cob. Perfectly cooked corn slathered in a savory garlic butter, sprinkled with Parmesan cheese, and finished with a hint of fresh parsley. A delicious twist on classic corn on the cob that will have your taste buds singing!
Ingredients
Corn on the Cob:
- 6 ears of corn (husks removed)
Garlic Butter:
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Toppings:
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
- Lime wedges for serving (optional)
Instructions
- Cook the Corn: Boil the corn for 6-8 minutes until tender, or grill for about 10 minutes.
- Prepare the Garlic Butter: Mix melted butter with garlic, salt, pepper, and smoked paprika.
- Coat the Corn: Brush the hot corn with garlic butter, sprinkle with Parmesan, and parsley.
- Serve: Serve immediately with lime wedges on the side.
Notes
- For extra richness, broil the buttered and cheesed corn for 1–2 minutes until golden.
- Try adding cotija cheese or chili powder for a Mexican twist.
Nutrition
- Serving Size: 1 ear
- Calories: 180
- Sugar: 5g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
