Oh yes! Cheesy garlic butter corn on the cob is basically the ultimate indulgent side — sweet corn slathered in garlicky butter and topped with melted cheese. Here’s a simple, delicious version you can make on the stove, oven, or grill:
Cheesy Garlic Butter Corn on the Cob
Servings: 4
Prep: 5 min | Cook: 15–20 min
Ingredients
- 4 ears of corn, husks removed
- 4 tbsp butter
- 2–3 cloves garlic, minced (or 1 tsp garlic powder)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese (or Parmesan for sharper flavor)
- Optional: chopped parsley or chives for garnish
Instructions
Stovetop / Skillet Method
- Boil or steam corn: Bring a pot of water to boil and cook corn 5–7 min until tender. Drain.
- Make garlic butter: In a small pan, melt butter over medium heat. Add minced garlic and cook 1–2 min until fragrant.
- Brush corn with garlic butter generously.
- Sprinkle cheese over the hot corn so it melts.
- Garnish with parsley or chives and serve immediately.
Oven / Broiler Method
- Preheat oven to 400°F (200°C) or broiler on high.
- Place corn on a baking sheet. Brush with garlic butter.
- Sprinkle cheese evenly on top.
- Bake 10–15 min (or broil 2–4 min) until cheese is melted and slightly golden.
Grill Method
- Preheat grill to medium heat.
- Brush corn with garlic butter.
- Grill 10–12 min, turning occasionally, until corn is slightly charred.
- Remove and sprinkle cheese on top while hot.
Tips / Variations:
- Mix butter with a little paprika or chili powder for a smoky kick.
- Use mozzarella for stretchy, gooey cheese or Cotija for a Mexican-style twist.
- Wrap corn in foil before baking or grilling for extra juicy kernels.
If you want, I can also give a one-pan skillet version where the corn cooks right in the cheesy garlic butter so it’s extra rich and fast—no separate boiling required.
Do you want me to show that version?
