Imagine sinking your teeth into juicy corn on the cob that’s slathered in golden melted butter, infused with garlicky goodness, and finished with a bubbly blanket of melted cheese. Yes please! This Cheesy Garlic Butter Corn on the Cob is the side dish that steals the show. Whether you’re hosting a summer BBQ, planning a comfort-filled dinner, or craving a savory snack, this recipe delivers big on flavor with very little effort. Trust me, this one’s a total crowd-pleaser.
Table of Contents
Why You’ll Love This Recip
- Bold, buttery, cheesy flavor in every bite
- Easy to make in under 30 minutes
- Perfect balance of gooey mozzarella and salty Parmesan
- Grill, oven, or stovetop-friendly
- Kid-approved and party-perfect
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Side Dish |
| Cuisine | American-inspired comfort food |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Dietary | Vegetarian |
| Serves | 4 |
| Best Served | Hot and cheesy right off the cob! |
Ingredients
Here’s what you’ll need to create this cheesy, garlicky masterpiece:
- Fresh corn on the cob – Sweet, juicy, and ready to soak up all that flavor.
- Unsalted butter, melted – The base of our garlic butter glaze.
- Garlic cloves, minced – For that savory punch of flavor.
- Salt – Enhances the sweetness of the corn.
- Black pepper – Adds a gentle kick and depth.
- Paprika (optional) – A smoky note that complements the cheese beautifully.
- Grated Parmesan cheese – Brings a salty, nutty bite.
- Shredded mozzarella or cheddar – Melts like a dream for gooey, stretchy magic.
💡 Scroll down for the full printable recipe card with measurements and step-by-step instructions!
How to Make Cheesy Garlic Butter Corn on the Cob
1. Preheat and Prep
Preheat your grill, oven, or stovetop griddle to medium-high heat. While that heats up, husk your corn and set aside.
2. Make the Garlic Butter
In a small bowl, mix together the melted butter, minced garlic, salt, pepper, and paprika. Stir until everything is well combined and smells ahhh-mazing.
3. Grill or Cook the Corn
Brush the corn generously with the garlic butter and place it on the hot grill or stovetop. Cook for 10–12 minutes, turning occasionally, until the kernels are tender and slightly charred in spots.
4. Add the Cheese
While the corn is still hot, sprinkle the Parmesan over each ear and top with a handful of shredded mozzarella or cheddar. If using the oven, pop the corn under the broiler for 2–3 minutes to melt and bubble the cheese. Otherwise, cover the corn briefly to help the cheese melt from residual heat.
5. Serve It Up
Serve hot, melty, and glorious. Add extra garlic butter or a dusting of paprika if you’re feeling fancy!
Pro Tips
- Use a basting brush to really get the garlic butter into every kernel.
- For extra meltiness, tent the corn with foil after adding cheese.
- Want a spicy kick? Add a sprinkle of chili flakes or hot sauce drizzle.
Flavor Variations
- Mexican Street Corn Style: Add lime juice, cotija cheese, and chopped cilantro.
- Smoky BBQ Twist: Use smoked paprika and cheddar, then drizzle with BBQ sauce.
- Bacon Lover’s Dream: Crumble cooked bacon on top before serving. Game. Changer.
Serving Suggestions
- Pair it with grilled chicken, burgers, or ribs for a next-level BBQ plate.
- Serve as a standalone appetizer with napkins on the ready—trust me, it gets deliciously messy.
- Chop the corn off the cob and toss into a cheesy corn salad!
Make-Ahead & Storage
Make-Ahead: You can prep the garlic butter and husk the corn up to a day in advance. Keep them chilled separately until ready to cook.
Leftovers: Store cooked corn in an airtight container in the fridge for up to 3 days.
Freezing: Not ideal with cheese, but you can freeze cooked, uncheesed corn and reheat later.
Reheating: Microwave for 1–2 minutes or reheat in the oven at 350°F until warm and bubbly.
FAQs
Should you soak corn on the cob before cooking?
Soaking isn’t necessary for grilling, but it can help keep the husks from burning if you’re grilling corn in the husk. For this recipe, no soak needed!
Why do people add milk when cooking corn on the cob?
Boiling corn in milk (and butter!) makes it ultra-sweet and creamy. While we’re going the grilled/broiled route here, that method’s great too!
How do you get butter to stick to corn on the cob?
Melted butter sticks best when brushed on warm corn. Adding garlic helps it cling even more. Bonus tip: grill marks create texture that holds onto flavor!
How to make corn on the cob interesting?
Cheese. Garlic. Butter. Spice. Enough said. But really—layering flavor with herbs, seasonings, and melty toppings turns basic corn into a knockout dish.
Final Thoughts
If summer had a flavor, this Cheesy Garlic Butter Corn on the Cob would be it. It’s nostalgic, indulgent, and downright irresistible. Whether you’re making it for a backyard bash or a weeknight treat, it brings warmth, fun, and flavor to the table every single time. So grab those napkins, embrace the mess, and enjoy every buttery, cheesy bite.
👉 Serving this corn as a side? Pair it with these ultra-tender Slow Cooker Garlic Butter Beef Bites with Potatoes for a dinner that’s rich, buttery, and totally unforgettable.
Cheesy Garlic Butter Corn on the Cob
Ingredients
Corn and Toppings
- 4 ears fresh corn on the cob husks removed
- 4 tbsp unsalted butter melted
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika optional
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or cheddar cheese
Instructions
- Preheat your grill, oven, or stovetop griddle to medium-high heat. Husk the corn and set aside.
- In a small bowl, mix together the melted butter, minced garlic, salt, pepper, and paprika until well combined.
- Brush the corn generously with garlic butter and place on the hot grill or stovetop. Cook for 10–12 minutes, turning occasionally, until tender and slightly charred.
- Sprinkle Parmesan cheese over each ear and top with shredded mozzarella or cheddar. Use a broiler for 2–3 minutes or cover briefly to melt the cheese.
- Serve hot with extra garlic butter or a dusting of paprika, if desired.