Cheesy Garlic Butter Corn on the Cob

Cheesy Garlic Butter Corn on the Cob is one of those side dishes that’s simple to make but totally unforgettable. Fresh corn is slathered in a rich garlic butter, then rolled in melted cheese for a salty, savory finish. I love making this during grilling season or any time I want to upgrade basic corn into something bold and flavorful.

Why You’ll Love This Recipe

I love how this recipe turns ordinary corn into a mouthwatering, crowd-pleasing favorite. The garlic butter melts into every kernel, and the cheese adds richness and a touch of indulgence. It’s easy to prepare, endlessly customizable, and pairs perfectly with grilled meats, BBQ dishes, or even as a snack on its own. Whether I grill, roast, or boil the corn, it always turns out delicious.

Ingredients

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

• fresh corn on the cob (husked)

• unsalted butter

• garlic (minced or grated)

• salt

• black pepper

• grated Parmesan or cotija cheese

• chopped parsley or cilantro (optional, for garnish)

• optional: paprika or chili powder for a smoky kick

Directions

1. I cook the corn using my favorite method—boiling, roasting, or grilling—until it’s tender and lightly golden.

2. While the corn cooks, I melt the butter in a small saucepan over low heat and stir in the garlic. I let it simmer gently for 1–2 minutes to infuse the flavor, then season with salt and pepper.

3. Once the corn is ready, I brush it generously with the garlic butter while it’s still hot.

4. I immediately sprinkle the cheese over the buttered corn so it melts and sticks to every bite.

5. I garnish with chopped herbs and a pinch of paprika or chili powder if I want some extra flavor.

6. I serve it hot with napkins nearby—it gets messy in the best way.

Servings and timing

This recipe makes 4 ears of corn and takes about 10 minutes to prep and 10–15 minutes to cook, depending on the method. So I usually plan for around 20–25 minutes total.

Variations

Sometimes I add a squeeze of lime juice for a zesty touch. I’ve also used different cheeses like sharp cheddar, feta, or a Mexican blend. If I want a creamy twist, I mix some mayo into the garlic butter for a street corn-inspired flavor. And for extra spice, I top it with crushed red pepper flakes or a dash of hot sauce.

storage/reheating

I store leftover corn wrapped in foil or in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F or on the stovetop with a little extra butter. Microwaving works in a pinch, too, though the cheese might melt further into the kernels.

FAQs

Can I use frozen or canned corn?

Yes, I’ve used frozen corn cobs with great results. If using canned corn, I recommend sautéing the kernels with the garlic butter and cheese in a skillet instead.

What cheese works best?

I love using Parmesan for a salty bite, but cotija, feta, or even shredded cheddar all work well depending on the flavor I want.

Do I have to grill the corn?

Not at all. Boiling or oven-roasting works just as well. I grill when I want extra char and smokiness.

Can I make this ahead of time?

I prefer serving it fresh, but I’ve cooked the corn and made the garlic butter ahead. I just reheat both and assemble right before serving.

Is there a dairy-free version?

Yes, I use plant-based butter and skip the cheese or use a dairy-free alternative. It’s still super flavorful thanks to the garlic and herbs.

Conclusion

Cheesy Garlic Butter Corn on the Cob is a must-make when I want to turn a simple side into something crave-worthy. I love how quick it is to make and how every bite is buttery, garlicky, and cheesy in all the right ways. Whether I’m grilling out or adding it to a weekday dinner, this recipe always brings big flavor with very little effort.