Cheesy Garlic Butter Corn on the Cob a Sweet and juicy corn on the cob slathered in a rich garlic butter sauce and topped with melted cheese makes for an irresistible side dish. This recipe takes classic corn to the next level, adding savory flavors that complement its natural sweetness. Whether grilled or baked, it’s a perfect addition to any meal.
Why I Love This Recipe
I love how simple yet flavorful this dish is. The combination of butter, garlic, and melted cheese transforms ordinary corn into a restaurant-worthy side. It’s quick to prepare, requires minimal ingredients, and pairs beautifully with grilled meats, barbecue dishes, or even a simple salad. Plus, it’s an instant crowd-pleaser at summer cookouts and family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 ears of corn, husked
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1/2 cup shredded parmesan or cheddar cheese
1 tablespoon fresh parsley, chopped
Directions
Preheat the grill or oven to 375°F (190°C).
In a small bowl, mix the melted butter, minced garlic, salt, black pepper, and smoked paprika.
Brush the garlic butter mixture generously over each ear of corn.
Grill the corn for 10-15 minutes, turning occasionally, until slightly charred and tender. If baking, place the corn on a lined baking sheet and bake for 15-20 minutes.
Sprinkle the shredded cheese over the hot corn and let it melt.
Garnish with fresh parsley and serve warm.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 210 kcal per serving
Variations
Spicy Kick: Add a dash of cayenne pepper or drizzle some hot sauce for extra heat.
Mexican-Style Elote: Mix in cotija cheese, mayo, and a squeeze of lime for a classic street corn twist.
Herb Butter: Swap parsley for fresh cilantro or chives for a different herbaceous flavor.
Extra Creamy: Spread a bit of sour cream or cream cheese before adding the cheese for a richer taste.
Storage/Reheating
Storage: Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm the corn in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes. If reheating on the grill, wrap in foil and heat for about 5 minutes.
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FAQs
How do I keep the corn from drying out while grilling?
I like to brush on extra garlic butter while grilling and turn the corn frequently to keep it juicy. Wrapping it in foil can also help retain moisture.
Can I make this recipe ahead of time?
Yes, I can prepare the garlic butter mixture and even grill the corn in advance. When ready to serve, I reheat the corn and add the cheese just before serving.
What type of cheese works best?
I prefer parmesan for a salty, nutty flavor or cheddar for a creamy, melty finish. Mozzarella can also work for a milder taste.
Can I use frozen or canned corn?
Fresh corn works best, but I can use frozen corn cobs if needed. I would thaw them first before grilling or baking. Canned corn can be sautéed with the garlic butter and cheese for a similar flavor.
What can I serve with cheesy garlic butter corn?
This dish pairs well with grilled meats, burgers, barbecue chicken, or even a fresh salad for a lighter meal.
Conclusion
Cheesy garlic butter corn on the cob is a simple yet delicious side dish that’s packed with flavor. The combination of buttery garlic, smoky paprika, and melted cheese makes it an irresistible addition to any meal. Whether grilled or baked, it’s easy to prepare and sure to be a hit at any gathering. Give it a try, and enjoy every bite.
📖 Recipe:
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Cheesy Garlic Butter Corn on the Cob
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the ultimate side dish with Cheesy Garlic Butter Corn on the Cob! Sweet and juicy corn is slathered in a rich garlic butter sauce, grilled or baked to perfection, and topped with melty cheese. This easy and flavorful recipe is perfect for barbecues, cookouts, and weeknight dinners.
Ingredients
4 ears of corn, husked
4 tablespoons unsalted butter, melted
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1/2 cup shredded parmesan or cheddar cheese
1 tablespoon fresh parsley, chopped
Instructions
- Preheat the grill or oven to 375°F (190°C).
- Mix melted butter, minced garlic, salt, black pepper, and smoked paprika in a small bowl.
- Brush the garlic butter mixture generously over each ear of corn.
- Grill for 10-15 minutes, turning occasionally, until slightly charred and tender. (If baking, place corn on a lined baking sheet and bake for 15-20 minutes.)
- Sprinkle shredded cheese over the hot corn and allow it to melt.
- Garnish with fresh parsley and serve warm.
Notes
For extra heat, add cayenne pepper or a drizzle of hot sauce.
To make it Mexican-style elote, swap cheddar for cotija cheese and add mayo with a squeeze of lime.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 210 kcal
