Prepare to transform your ordinary corn on the cob into an extraordinary culinary masterpiece that will have everyone at your table begging for seconds. This Cheesy Garlic Butter Corn on the Cob recipe combines the sweet crunch of fresh corn with an irresistible blend of herbs, garlic, and three luxurious types of cheese.

Summer gatherings, backyard barbecues, and family dinners are about to get a delicious upgrade. Moreover, this recipe is so simple that even novice cooks can create a restaurant-worthy side dish that looks and tastes absolutely spectacular.

Irresistible Cheesy Garlic Butter Corn: A Flavor Explosion

Imagine biting into perfectly grilled corn, lavished with a rich garlic herb butter and coated in a trio of mouthwatering cheeses. Consequently, this recipe elevates a classic summer staple into a gourmet experience that will become your new favorite side dish.

Not just another corn recipe, this dish is a celebration of flavors that brings together the best of summer's bounty. Furthermore, it's versatile enough to complement any main course while stealing the spotlight at the same time.

Pro Tips for Perfect Cheesy Garlic Butter Corn:

Choose Fresh Corn: Select ears with bright green husks and plump, milky kernels for the best flavor and texture.
Room Temperature Butter: Ensure butter is softened to mix herbs evenly and spread smoothly.
Grill or Oven Flexibility: This recipe works perfectly on both the grill and in the oven, giving you cooking options.
Cheese Melting Technique: Return corn to heat briefly to create a gorgeous, melty cheese crust.
Serving Suggestion: Finish with fresh herbs and a squeeze of lime for a bright, zesty touch.

Cheesy Garlic Butter Corn on the Cob Recipe Details:

Preparation time: 15 minutes
Cooking time: 15-20 minutes
Servings: 8
Equipment: Grill or oven, basting brush, mixing bowl

Transform your summer meals with this show-stopping corn recipe that brings together incredible flavors and textures.

Ingredients:

8 ears fresh corn, husks and silk removed
½ cup (1 stick) unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 cup freshly grated Parmesan cheese
½ cup shredded cheddar cheese
½ cup crumbled cotija or feta cheese
Additional chopped fresh herbs for garnish
Lime wedges for serving

Directions:

Preheat grill to medium-high heat (about 375-400°F) or preheat oven to 400°F.
In a small bowl, mix together softened butter, minced garlic, chopped parsley, chives, paprika, cayenne pepper (if using), salt, and black pepper until well combined. Set aside.
For grilling: Brush each ear of corn lightly with olive oil. Place corn directly on the grill grates and cook, turning occasionally, until corn is tender and has grill marks, about 10-15 minutes.
For oven method: Place corn on a baking sheet and roast in the preheated oven for 20-25 minutes, turning halfway through, until corn is tender.
While the corn is still hot, brush generously with the garlic herb butter mixture, making sure it melts into all the kernels.
In a shallow dish or plate, combine the Parmesan, cheddar, and cotija/feta cheeses.
Roll each buttered corn ear in the cheese mixture, pressing gently to adhere.
Return corn to the grill or oven for 1-2 minutes, just until the cheese begins to melt.
Garnish with additional chopped fresh herbs and serve immediately with lime wedges.

Ready to Savor Summer's Best!

This Cheesy Garlic Butter Corn on the Cob isn't just a side dish it's a celebration of summer's most delicious moments. Every bite promises a perfect blend of sweet corn, rich butter, aromatic herbs, and decadent cheese.

Storage and Serving Tips:

Best enjoyed immediately while hot and crispy
Can be reheated briefly in the oven
Store any leftover corn in an airtight container for up to 2 days

Get ready to become the star of every summer gathering with this absolutely irresistible corn recipe!

Cheesy Garlic Butter Corn on the Cob

Print Recipe

Transform your summer meals with this show-stopping corn recipe that brings together incredible flavors and textures.

Total Time: 55 minute
Yield: 8 1x

Ingredients

Scale

8 ears fresh corn, husks and silk removed
½ cup (1 stick) unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 cup freshly grated Parmesan cheese
½ cup shredded cheddar cheese
½ cup crumbled cotija or feta cheese
Additional chopped fresh herbs for garnish
Lime wedges for serving

Instructions

Preheat grill to medium-high heat (about 375-400°F) or preheat oven to 400°F.
In a small bowl, mix together softened butter, minced garlic, chopped parsley, chives, paprika, cayenne pepper (if using), salt, and black pepper until well combined. Set aside.
For grilling: Brush each ear of corn lightly with olive oil. Place corn directly on the grill grates and cook, turning occasionally, until corn is tender and has grill marks, about 10-15 minutes.
For oven method: Place corn on a baking sheet and roast in the preheated oven for 20-25 minutes, turning halfway through, until corn is tender.
While the corn is still hot, brush generously with the garlic herb butter mixture, making sure it melts into all the kernels.
In a shallow dish or plate, combine the Parmesan, cheddar, and cotija/feta cheeses.
Roll each buttered corn ear in the cheese mixture, pressing gently to adhere.
Return corn to the grill or oven for 1-2 minutes, just until the cheese begins to melt.
Garnish with additional chopped fresh herbs and serve immediately with lime wedges.

Notes

For an even easier method, you can boil the corn for 5-7 minutes until tender before applying the garlic butter and cheese.
Make ahead: Prepare the garlic herb butter up to 3 days in advance and store in the refrigerator. Bring to room temperature before using.
For a Mexican-inspired version (elote), replace the cheddar with more cotija cheese and add 1 teaspoon of chili powder to the butter mixture.
If fresh corn isn't available, frozen corn on the cob works well too - just adjust cooking time accordingly.
For a fun presentation at barbecues, leave a portion of the husks on to create a natural handle.
To cut corn off the cob after cooking, stand the cob upright in a bowl and cut downward with a sharp knife.
This recipe works great for a crowd - simply double or triple as needed.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 15-20 minutes