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Cheesy Garlic Butter Corn on the Cob

A simple comfort food that turns ordinary corn into something amazing with garlic butter and cheese, perfect for summer meals and barbecues.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 ears fresh sweet corn, husked and cleaned (about 3–4 inches of kernels per ear if cutting)
  • 1/4 cup unsalted butter, melted (or vegan butter)
  • 3 cloves garlic, finely minced
  • 1/2 cup freshly grated Parmesan cheese (use Pecorino, Cotija, or nutritional yeast for vegan)
  • 1 tablespoon fresh parsley, finely chopped (or cilantro for a fresher note)
  • 1 teaspoon lemon zest (optional, brightens flavor)
  • 1/2 teaspoon smoked paprika or chili powder (optional, for smoky heat)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (optional — for brushing if grilling)
  • Lime wedges (optional, for serving)

Method
 

Preheat and prepare
  1. For grilling, preheat grill to medium (about 375–400°F / 190–200°C).
  2. For stovetop, bring a large pot of salted water to a boil.
  3. For oven, preheat to 400°F (200°C) and line a baking sheet with foil.
Make the garlic butter
  1. In a small heatproof bowl, whisk melted butter with minced garlic, lemon zest, and a pinch of salt. Let sit 2–3 minutes to bloom the garlic.
Cook the corn
  1. For the grill method, lightly brush ears with olive oil, place on the grill, and cook 10–12 minutes, turning every 2–3 minutes until kernels are tender and charred in spots.
  2. For the boil method, add ears to boiling water and cook 7–10 minutes until bright yellow and tender.
  3. For the oven method, place ears on the baking sheet, brush with a little butter or oil, roast 20–25 minutes, turning once.
Brush with garlic butter
  1. Remove corn from heat. Immediately brush each ear generously with the garlic butter mixture.
Add cheese and finishing touches
  1. Sprinkle grated Parmesan evenly over each ear while the butter is still hot so the cheese melts slightly. Season with salt and pepper, then finish with smoked paprika/chili powder if using, and a scatter of parsley or cilantro.
Serve
  1. Serve hot with lime wedges on the side for squeezing. Enjoy immediately.

Notes

For large crowds, double the ingredients. If you want a crispier, charred finish after adding butter and cheese, briefly broil on high for 1–2 minutes — watch carefully so the cheese doesn’t burn.