Oh yes! Cheesy garlic butter corn on the cob is a total flavor bomb. Here’s a simple and delicious way to make it:
Ingredients (for 4 corn cobs)
- 4 ears of corn, husked
- 4 tablespoons unsalted butter, softened
- 2–3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (or cheddar for extra melty goodness)
- 1 teaspoon paprika (optional, for a little smoky kick)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the corn
- Boiling method: Bring a large pot of salted water to a boil. Add corn and cook 6–8 minutes until tender.
- Grilling method: Preheat grill to medium-high. Grill corn, turning every 2–3 minutes, until lightly charred (about 10 minutes).
- Make the garlic butter
- In a small bowl, mix the softened butter with minced garlic, paprika, salt, and pepper.
- Coat the corn
- While the corn is hot, spread the garlic butter evenly over each ear.
- Add the cheese
- Sprinkle grated Parmesan or cheddar over the buttered corn while it’s still warm so it melts slightly.
- Garnish and serve
- Sprinkle chopped parsley on top for freshness. Serve immediately!
💡 Pro tips:
- For an extra cheesy crust, broil the corn in the oven for 1–2 minutes after adding the cheese.
- Mix some chili powder or smoked paprika into the butter for a spicy, smoky twist.
If you want, I can also give you a super gooey, baked version where the cheese melts into every nook of the corn—basically corn on the cob heaven.
Do you want me to share that version too?
