Cheesy Garlic Butter Corn on the Cob

 Sweet corn gets slathered in a rich garlic butter, then topped with savory Parmesan cheese. Whether grilled, baked, or boiled, this easy side dish is sure to be a hit at BBQs, summer dinners, or any time you crave a little indulgence.

Prep time: 10 minutes
Cook time: 10–15 minutes
Servings: 4
Difficulty: Easy

Ingredients

• 4 ears of corn, husked

• 4 tablespoons unsalted butter, melted

• 2 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional, for a hint of smokiness)

• ¼ cup grated Parmesan cheese

Instructions

1. Prepare the garlic butter
In a small bowl, combine the melted butter, minced garlic, salt, pepper, and paprika (if using). Stir well.

2. Cook the corn
Choose one of the following methods:

• Grill: Preheat grill to medium-high. Place corn directly on the grates and cook for 10–12 minutes, turning occasionally, until lightly charred and tender.

• Boil: Bring a large pot of salted water to a boil. Add corn and cook for 5–7 minutes until tender. Drain.

• Oven: Preheat oven to 425°F (220°C). Wrap each ear in foil and bake for 15–20 minutes, or until tender.

• Air fryer: Place corn in the air fryer basket and cook at 400°F (200°C) for 8–10 minutes, turning halfway.

3. Coat with garlic butter
While the corn is still hot, brush each ear generously with the garlic butter mixture, turning to coat all sides.

4. Add cheese
Sprinkle the Parmesan cheese over the corn while the butter is still warm so it sticks. Press gently to help it adhere.

5. Serve
Serve immediately, with extra Parmesan or fresh parsley for garnish if desired.

Variations & Tips

• Extra cheesy: After brushing with butter, sprinkle with Parmesan and then give a quick toast under the broiler for 1–2 minutes to create a crispy cheese crust.

• Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the butter.

• Herb variation: Stir in 1 tablespoon of chopped fresh parsley, chives, or basil into the butter.

• Make ahead: The garlic butter can be made up to 3 days in advance and stored in the refrigerator. Bring to room temperature before using.

• Foil packet method: For easy cleanup, place each ear on a piece of foil, brush with butter mixture, sprinkle with cheese, wrap tightly, and grill or bake for 15–20 minutes.

Enjoy this irresistible twist on classic corn on the cob—it’s buttery, garlicky, and packed with cheesy goodness.