I love this Cheesy Garlic Butter Corn on the Cob—it’s an indulgent and flavorful side dish that feels like the perfect treat for summer gatherings. The rich garlic butter blends beautifully with the combination of Parmesan and mozzarella cheese, creating a creamy, cheesy coating that elevates simple corn on the cob into something truly special.
Ingredients
4 ears of corn, husked
¼ cup unsalted butter, softened
2 tbsp garlic, minced
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese (or more, to taste)
1 cup shredded mozzarella cheese
Fresh parsley or cilantro, chopped (optional for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the corn: I either boil or grill the corn until it’s tender. To boil, I place the husked corn in a pot of salted water and cook it for about 8-10 minutes. When grilling, I put the corn directly on the grill, turning occasionally, and cook for 10-12 minutes until it’s golden and tender.
Make the garlic butter: In a small bowl, I combine the softened butter, minced garlic, lemon juice, salt, and pepper. I mix it all until smooth.
Prepare the cheesy topping: In another bowl, I mix together the Parmesan and mozzarella cheeses.
Coat the corn: Once the corn is cooked, I spread a generous amount of the garlic butter over each ear, making sure to coat it evenly.
Add the cheese: I sprinkle the cheese mixture over the buttered corn, pressing gently so the cheese sticks well.
Garnish & serve: If I want, I add a sprinkle of fresh parsley or cilantro for some color and extra flavor. Then I serve it hot and enjoy!
Servings and timing
This recipe serves 4 people. The prep time is about 10 minutes, and cooking takes roughly 10-12 minutes, depending on whether you boil or grill the corn. In total, it’s a quick 20-25 minute side dish.
Variations
Sometimes, I like to switch up the cheese by adding a bit of sharp cheddar or swapping mozzarella for Monterey Jack to change the flavor profile. Adding a pinch of smoked paprika or chili flakes into the garlic butter also gives it a nice smoky or spicy kick. For a fresh twist, squeezing extra lemon juice or adding some lime zest brightens up the dish beautifully.
Storage/Reheating
If I have leftovers, I store the corn in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer wrapping the corn in foil and warming it in a 350°F oven for about 10 minutes. Alternatively, reheating gently in the microwave works fine, though I cover it loosely to retain moisture and prevent the cheese from drying out.
FAQs
Can I use frozen corn for this recipe?
I recommend fresh corn on the cob for the best texture and flavor, but if frozen corn on the cob is all I have, I thaw it completely before following the recipe.
How can I make this recipe dairy-free?
To make it dairy-free, I swap the butter for a plant-based alternative and use dairy-free cheeses or nutritional yeast for a cheesy flavor.
Can I prepare this recipe ahead of time?
I find it best served fresh, but I can prepare the garlic butter and cheese mixture ahead and assemble right before serving to keep it fresh and flavorful.
What if I don’t have a grill or stove?
Boiling works perfectly if you don’t have a grill. You can also roast the corn in the oven wrapped in foil at 400°F for about 20 minutes.
How do I keep the cheese from falling off?
Pressing the cheese gently into the warm garlic butter after spreading helps it stick better, and serving the corn right away keeps the cheese from sliding off.
Conclusion
This Cheesy Garlic Butter Corn on the Cob is one of my favorite ways to enjoy summer corn. It’s simple to make, bursting with rich garlic and cheesy flavors, and always a hit at any meal. I love how quickly it comes together and how it makes a humble side dish feel indulgent and special. Whether I’m grilling outdoors or cooking indoors, this recipe never disappoints.
Recipe:
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Cheesy Garlic Butter Corn on the Cob
- Total Time: 20-25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A rich and flavorful side dish featuring tender corn on the cob coated in garlic butter and a creamy blend of Parmesan and mozzarella cheese, perfect for summer gatherings or any meal.
Ingredients
4 ears of corn, husked
¼ cup unsalted butter, softened
2 tbsp garlic, minced
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese (or more, to taste)
1 cup shredded mozzarella cheese
Fresh parsley or cilantro, chopped (optional for garnish)
Instructions
- Cook the corn by boiling in salted water for 8-10 minutes or grilling directly on the grill for 10-12 minutes until tender and golden.
- In a small bowl, combine softened butter, minced garlic, lemon juice, salt, and pepper; mix until smooth.
- In another bowl, mix Parmesan and mozzarella cheeses together.
- Spread a generous amount of the garlic butter over each cooked ear of corn, coating evenly.
- Sprinkle the cheese mixture over the buttered corn, pressing gently to help the cheese stick.
- Garnish with fresh parsley or cilantro if desired, then serve hot.
Notes
Variations include adding sharp cheddar or Monterey Jack cheese, or adding smoked paprika or chili flakes for a smoky or spicy flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat by wrapping in foil and warming in a 350°F oven for about 10 minutes or gently in the microwave covered loosely.
For a dairy-free version, substitute butter with plant-based alternatives and use dairy-free cheeses or nutritional yeast.
Press cheese gently into the warm butter to help it stick and serve immediately to prevent cheese from falling off.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish
- Method: Boiling or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn with cheese
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
