There’s something magical about corn on the cob in its simplest form, but when you add a decadent coating of cheesy garlic butter, it transforms into something extraordinary. This Cheesy Garlic Butter Corn on the Cob takes a beloved summer staple and elevates it to showstopping status with minimal effort.
Perfect for backyard barbecues, weeknight dinners, or holiday gatherings, this recipe combines the sweetness of fresh corn with savory garlic, rich butter, and a blanket of melted cheese that creates those irresistible crispy edges everyone fights over. It’s a guaranteed crowd-pleaser that might just steal the spotlight from your main dish!
Why You’ll Love This
- Simple upgrade to plain corn that delivers maximum flavor impact
- Only requires a handful of ingredients you likely already have
- Can be prepped ahead and finished just before serving
- Customizable with different cheese varieties or spice levels
- Perfect balance of sweet corn with savory, garlicky cheese coating
Ingredients
- 4 ears fresh corn, husked
- ¼ cup (½ stick) unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
- 1 tsp lemon zest (optional)
Instructions
- Bring a large pot of water to a boil. Add the husked corn and cook for about 10 minutes until tender. Alternatively, grill the corn over medium-high heat, turning occasionally, until lightly charred and cooked through (about 10 minutes). Once cooked, drain the corn if boiled and let it cool slightly so it’s easier to handle.
- In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, salt, pepper, and lemon zest (if using). Mix well until all ingredients are evenly incorporated.
- While the corn is still warm but not too hot to handle, use a pastry brush or knife to generously coat each ear of corn with the garlic butter mixture. Make sure to cover all sides.
- Place the grated Parmesan cheese on a plate or shallow dish. Roll each buttered ear of corn in the Parmesan cheese, pressing gently to help the cheese adhere to the butter.
- Serve the corn immediately while still warm. If desired, sprinkle with a little extra fresh parsley for garnish.
Tips & Variations
- For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the butter mixture.
- Try different cheese combinations – Cotija cheese gives it a Mexican street corn vibe, while Parmesan creates a nutty, crispy crust.
- Make the garlic butter up to 3 days ahead and store in the refrigerator. Just bring to room temperature before using.
- For a lighter version, use half the butter and add a squeeze of lime juice.
- No fresh corn? Frozen corn on the cob works too – just thaw completely and pat dry before proceeding.
- For extra flavor, brush corn with a little mayonnaise before adding the cheese (this is a secret ingredient in many Mexican street corn recipes).
Serving Suggestions
Serve these cheesy corn cobs alongside grilled meats like chicken, steak, or burgers for a complete summer meal. They’re substantial enough to be a vegetarian main course when paired with a fresh green salad and crusty bread.
For a festive presentation, cut the finished corn into smaller sections and serve on a platter with extra grated cheese, lime wedges, and chopped herbs for guests to add their own finishing touches.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- The corn is done when you can easily pierce kernels with a fork and the cheese is melted and slightly golden.
- If cooking for a crowd, you can prepare the corn in advance up to the point of adding the butter, then finish with cheese and heat just before serving.
FAQs
Can I make this without an oven or grill?
Yes! You can prepare the corn by boiling it completely (8-10 minutes), then top with the garlic butter and cheese and microwave for 1-2 minutes until the cheese melts.
Is there a dairy-free version?
Absolutely. Use plant-based butter and dairy-free cheese alternatives. Nutritional yeast can also provide a nice cheesy flavor without dairy.
Can I use garlic powder instead of fresh garlic?
Yes, substitute 1 teaspoon of garlic powder for the 4 cloves of fresh garlic if needed, though fresh garlic provides the best flavor.
How do I know when the corn is perfectly cooked?
The kernels should be tender when pierced with a fork, but still have a slight bite to them. Overcooked corn can become mushy, while undercooked corn will be too firm.
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