Cheesy Garlic Butter Corn

This cheesy garlic butter corn on the cob combines sweet summer corn with savory garlic butter and melty cheese for an irresistible side dish that elevates any meal. The combination creates a flavor explosion that transforms simple corn into something truly special.

I first made this recipe for a backyard barbecue when I wanted something more exciting than plain buttered corn. My guests practically fought over the last piece and now this is the only way my family will eat corn during summer gatherings.

Ingredients

• Fresh corn on the cob: the fresher the better as corn starts converting sugar to starch immediately after harvesting
• Unsalted butter: provides rich flavor and helps the seasonings adhere to the corn
• Fresh garlic cloves: adds aromatic punch that dried garlic powder simply cannot match
• Salt: enhances all the flavors and balances the sweetness of the corn
• Black pepper: provides gentle heat and complexity
• Paprika: adds beautiful color and subtle smoky notes to complement the sweetness
• Parmesan cheese: creates a salty umami base layer that melts beautifully
• Mozzarella or cheddar cheese: forms that irresistible melty cheese layer everyone loves
• Fresh parsley: brightens the rich flavors with color and herbaceous notes
• Mayonnaise: creates an extra creamy texture that helps cheese adhere better to the corn

Step-by-Step Instructions

Prepare the Corn:

If boiling the corn bring a large pot of water to boil then add your husked corn and cook for 5 to 7 minutes until the kernels are tender but still have a pleasant bite. If grilling preheat your grill to medium high heat and place corn directly on the grates turning every 2 minutes until you achieve light char marks on all sides about 8 to 10 minutes total.

Create the Garlic Butter Mixture:

While the corn cooks melt your butter in a small microwave safe bowl for about 30 seconds. Add the freshly minced garlic salt pepper and paprika to the melted butter and stir until completely combined. Let this mixture sit for at least 1 minute so the garlic flavor infuses into the butter.

Apply the Garlic Butter:

Once your corn is cooked and still hot use a pastry brush to generously coat each ear with the garlic butter mixture. Make sure to rotate the corn to get butter into all the nooks and crannies between kernels. If using mayonnaise this is when you would lightly brush it over the buttered corn.

Add the Cheese Layer:

While the corn is still hot sprinkle the grated Parmesan cheese evenly over each ear rotating to cover all sides. The heat from the corn will help the cheese begin to melt slightly. Next add your shredded mozzarella or cheddar cheese on top for that stretchy cheesy goodness.

Finish and Serve:

For extra melty cheese you can place the corn under a broiler for 1 to 2 minutes watching carefully to prevent burning. Finish with a sprinkle of fresh chopped parsley and serve immediately while hot and the cheese is still gooey.

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The real secret to this recipe is using the freshest sweet corn you can find. I learned this from my grandfather who grew corn every summer. He always said corn should go from garden to pot within hours for the sweetest flavor. Whenever I make this dish I think of summer evenings on his porch shucking corn and listening to his farming stories.

Make Ahead Options

You can prepare all the components separately up to a day in advance to make entertaining easier. Husk and boil the corn then refrigerate wrapped in plastic. Mix the garlic butter and store in a container at room temperature if using within a few hours or refrigerate and gently reheat before using. When ready to serve simply reheat the corn in the microwave or wrapped in foil in the oven then continue with the butter and cheese application steps.

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Perfect Pairings

This cheesy corn complements grilled meats especially burgers chicken and steak beautifully. The rich flavors also work wonderfully alongside lighter fare like grilled fish or vegetable skewers. For a complete summer meal serve with a fresh tomato salad and some crusty bread to soak up any cheese that falls off the corn. The contrasting textures and flavors create a balanced and satisfying meal that highlights seasonal produce.

Variations to Try

Mexican Street Corn Style replaces some of the mozzarella with cotija cheese adds lime juice and a sprinkle of chili powder for a south of the border twist. Italian Herb Version incorporates basil oregano and thyme into the butter mixture and uses all Parmesan for an herb forward Mediterranean flavor profile. Spicy Version adds red pepper flakes or diced jalapeños to the butter mixture for those who enjoy heat. The versatility of this base recipe allows for countless creative adaptations based on your preference or what herbs and spices you have on hand.

Frequently Asked Questions

→ Can I use frozen or canned corn instead of fresh?

Yes, you can use frozen or canned corn if fresh ears are unavailable. For frozen corn, boil or microwave to heat it thoroughly. For canned corn, simply rinse and warm it up before applying the garlic butter and cheese topping.

→ Can I make this dish without a grill?

Absolutely! Boiling the corn is a great alternative if you don’t have a grill. You can also broil the corn in the oven for a slightly charred finish after adding the cheese.

→ What cheese works best for this dish?

Parmesan and mozzarella are excellent choices, but you can also use cheddar, gouda, or even feta for a unique flavor. Customize the cheese blend to suit your taste preferences!

→ Can I make the garlic butter sauce ahead of time?

Yes! Prepare the garlic butter sauce in advance and store it in the refrigerator. Reheat it gently to melt the butter before brushing it onto the corn.

→ Are there any substitutions for mayonnaise?

If you'd rather skip the mayonnaise, simply leave it out or substitute it with sour cream or Greek yogurt for a similar creamy richness.

→ How do I make this dish spicier?

For a spicier kick, add a pinch of cayenne pepper or chili flakes to the garlic butter sauce. You can also sprinkle some hot sauce over the finished corn for extra heat.