Cheesy Garlic Butter Corn on the Cob
This Cheesy Garlic Butter Corn on the Cob is the ultimate summer side dish! Sweet, juicy corn gets drenched in rich garlic butter and topped with melted cheese for a mouthwatering flavor explosion. Perfect for barbecues, picnics, or a cozy dinner at home.
Equipment
- Saucepan
- Grill or pot (depending on cooking method)
- Basting brush
- Tongs
Ingredients
- 6 ears of fresh corn husks removed
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- 1 cup shredded cheddar cheese or a mozzarella-Parmesan mix
- 2 tablespoons chopped fresh parsley or chives
- Grated Parmesan cheese optional, for extra topping
Instructions
- Prepare the garlic butter: In a small saucepan, melt butter with olive oil over medium heat. Add minced garlic and sauté for 2-3 minutes until fragrant. Stir in salt, pepper, and smoked paprika. Remove from heat.
- Cook the corn: Grill, boil, or roast the corn until tender (see Notes for options).
- Butter and cheese it up: Brush hot corn generously with garlic butter. Immediately sprinkle shredded cheese on top so it melts perfectly.
- Garnish and serve: Sprinkle fresh parsley or chives and a touch of grated Parmesan if desired. Serve hot and enjoy!
Notes
- For grilled corn: Brush lightly with oil and grill over medium heat for 10–12 minutes, turning occasionally.
- For boiled corn: Boil in salted water for 5–7 minutes until tender.
- For oven-roasted corn: Wrap in foil and roast at 400°F (200°C) for 20–25 minutes.
- Add a squeeze of lime or pinch of cayenne for extra zest and heat.
- Try with different cheeses like pepper jack or feta for variety.