Cheesy Garlic Butter Corn on the Cob Recipe
Introduction
Cheesy Garlic Butter Corn on the Cob is a deliciously rich and flavorful side dish perfect for any meal. Whether grilled, roasted, or boiled, this recipe brings out the sweetness of fresh corn enhanced by garlic butter and Parmesan cheese. It’s easy to make and sure to be a crowd-pleaser.
Ingredients
- 6 ears of fresh sweet corn, husks removed
- 1 stick unsalted butter (½ cup), melted
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated or shredded
- Salt to taste
- ½ teaspoon smoked paprika (for a smoky kick)
- ¼ teaspoon cayenne pepper (for spice)
- 1 tablespoon chopped fresh parsley (for garnish)
- Zest of 1 lemon (for a fresh citrus touch)
Instructions
- Step 1: Remove husks and silk from each ear of corn. If you choose to grill, soak the corn (with husks on) in water for 15 minutes to prevent burning.
- Step 2: Melt the butter in a saucepan over low heat. Stir in the minced garlic and cook for 1–2 minutes until fragrant. Add salt to taste and set aside.
- Step 3: Choose your cooking method:
- Grilling: Preheat grill to medium-high (375–400°F). Wrap each ear in foil or place directly on the grill. Cook for 15–20 minutes, turning every 5 minutes. Remove and brush with garlic butter, then sprinkle with Parmesan cheese.
- Oven Roasting: Preheat oven to 375°F. Place corn on a parchment-lined baking sheet. Brush half the garlic butter over the corn. Roast for 20 minutes, flipping halfway. Remove, brush with remaining butter, and sprinkle Parmesan.
- Boiling: Bring salted water to a boil. Add corn and boil for 5–7 minutes until tender. Remove, brush with garlic butter, and top with Parmesan.
- Step 4: Allow the cheese to melt naturally over the hot corn. Sprinkle with smoked paprika, cayenne pepper, fresh parsley, and lemon zest as desired. Serve immediately while warm.
Tips & Variations
- For extra flavor, try mixing the melted butter with a little honey or chili powder.
- Use sharp cheddar cheese instead of Parmesan for a different cheesy twist.
- To keep corn warm before serving, wrap in foil and place in a low-temperature oven.
Storage
Store leftover corn in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven, adding a little extra butter if needed to maintain moisture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this recipe?
Fresh corn provides the best texture and sweetness, but you can use frozen corn on the cob if fresh is unavailable. Adjust cooking times as frozen corn cooks faster.
How do I prevent the garlic from burning?
Cook the garlic over low heat and watch closely, stirring frequently. Garlic burns quickly and will turn bitter if overcooked.
PrintCheesy Garlic Butter Corn on the Cob Recipe
Cheesy Garlic Butter Corn on the Cob is a flavorful and easy-to-make side dish featuring fresh sweet corn coated in a rich garlic butter sauce, topped with savory Parmesan cheese and a hint of smoky paprika and cayenne for a delicious kick. Perfect for grilling, roasting, or boiling, this recipe is sure to be a crowd-pleaser at any meal or barbecue.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
For the Corn
- 6 ears of fresh sweet corn, husks removed
For the Garlic Butter
- 1 stick unsalted butter (½ cup), melted
- 2 cloves garlic, minced
- Salt to taste
For Topping and Seasoning
- ½ cup Parmesan cheese, grated or shredded
- ½ teaspoon smoked paprika (for a smoky kick)
- ¼ teaspoon cayenne pepper (for spice)
- 1 tablespoon chopped fresh parsley (for garnish)
- Zest of 1 lemon (for a fresh citrus touch)
Instructions
- Prepare the Corn: Remove husks and silk from each ear of corn. If you plan to grill, soak corn with husks on in water for 15 minutes to prevent burning.
- Make the Garlic Butter: Melt the butter in a saucepan over low heat. Stir in minced garlic and cook for 1–2 minutes until fragrant. Add salt to taste and set aside.
- Cook the Corn (Choose Your Method):
Grilling Method: Preheat grill to medium-high heat (375–400°F). Wrap each ear of corn in aluminum foil or place directly on the grill. Grill for 15–20 minutes, turning every 5 minutes for even cooking. Remove from grill, brush generously with garlic butter, and sprinkle with Parmesan cheese.
Oven Roasting Method: Preheat oven to 375°F. Place corn on a baking sheet lined with parchment paper. Brush half the garlic butter over the corn. Roast for 20 minutes, flipping halfway through. Remove from oven, brush with remaining butter, and sprinkle with Parmesan cheese.
Boiling Method: Bring large pot of salted water to a boil. Add corn and boil for 5–7 minutes until tender. Remove, brush with garlic butter, and top with Parmesan cheese. - Serve & Enjoy: Allow cheese to melt naturally over the hot corn. Sprinkle with smoked paprika, cayenne pepper, chopped parsley, and lemon zest for extra flavor. Serve immediately while warm.
Notes
- Soaking corn before grilling helps prevent burning and adds moisture.
- You can adjust the amount of cayenne pepper if you prefer less or more spice.
- For a lighter version, use a reduced-fat butter or a butter substitute.
- Leftover corn can be stored in the refrigerator and reheated gently.
- Adding fresh herbs like parsley and lemon zest brightens the dish and adds complexity to flavors.
Keywords: corn on the cob, garlic butter corn, cheesy corn, grilled corn, roasted corn, boiling corn, side dish, summer recipe
