If you’re looking for a side dish that turns an ordinary meal into a celebration, Cheesy Garlic Butter Corn on the Cob (Print Version) is the answer you’ve been searching for. Each juicy ear of corn is smothered in a luscious garlic butter, then rolled in Parmesan cheese for a savory, melty finish that’s impossible to resist. It’s the kind of recipe that draws people to the table and gets everyone talking—simple, vibrant, and loaded with flavor in every bite.
Why You’ll Love This Recipe
- Incredible flavor: The combination of buttery garlic and salty Parmesan makes every bite irresistible.
- Easy to make: With just a few steps and common ingredients, you can have this on the table in no time.
- Perfect for gatherings: Cheesy Garlic Butter Corn on the Cob (Print Version) brings people together and adds a wow factor to any meal.
- Customizable: You can easily tweak the flavors and toppings to fit your taste or dietary needs.
- Family favorite: Even picky eaters can’t help but love the creamy, cheesy, garlicky goodness!
Ingredients You’ll Need
This recipe proves that a handful of fresh, everyday ingredients can create something truly unforgettable. Each ingredient plays a starring role, bringing its own magic to the flavor, texture, and color of Cheesy Garlic Butter Corn on the Cob (Print Version).
- Fresh corn: Sweet, juicy, and the perfect canvas for all those delicious toppings.
- Unsalted butter: Softened butter melts beautifully and soaks into every kernel for richness in every bite.
- Garlic cloves: Fresh garlic adds a punchy, aromatic kick that takes the flavor to the next level.
- Chopped fresh parsley: Parsley brings a burst of green freshness and a pop of color to each ear.
- Salt: Just the right amount to enhance the natural sweetness of the corn and balance the cheese.
- Black pepper: Adds a subtle warmth and depth that ties all the flavors together.
- Grated Parmesan cheese: The star of the show—nutty, salty, and perfectly melty when it hits the warm buttered corn.
- Lemon zest (optional): A hint of citrus brightness that lifts the whole dish and adds a zingy finish.
Variations
One of the best things about Cheesy Garlic Butter Corn on the Cob (Print Version) is how easy it is to customize. Whether you’re working with what you have on hand, catering to dietary needs, or just feeling creative, there’s plenty of room to make this recipe your own.
- Spicy kick: Add a pinch of red pepper flakes to the butter for a gentle heat that pairs perfectly with the cheese.
- Herb swap: Use fresh basil, chives, or even cilantro in place of parsley for a new twist on the classic flavor.
- Vegan version: Substitute plant-based butter and a vegan Parmesan for a dairy-free treat that’s still big on flavor.
- Smoky flavor: Grill the corn instead of boiling for charred kernels and a rich, smoky taste.
- Cheese change-up: Try shredded cheddar, cotija, or crumbled feta for a different cheesy experience.
How to Make Cheesy Garlic Butter Corn on the Cob (Print Version)
Step 1: Cook the Corn
Start by bringing a large pot of water to a boil. Add the husked corn and let it cook for about 10 minutes, until the kernels are plump and tender. If you’re craving a smoky touch, grill the corn over medium-high heat, turning occasionally, for about 10 minutes until it’s lightly charred and cooked through. Once done, let the corn cool just enough to handle comfortably.
Step 2: Make the Garlic Butter
In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, pepper, and lemon zest if you’re using it. Mix everything together until you have a smooth, fragrant spread that’s ready to slather on your corn.
Step 3: Coat the Corn
While the corn is still warm but not too hot to touch, grab a pastry brush or a butter knife and generously coat each ear with the garlic butter mixture. Make sure every inch of those golden kernels gets a taste of that flavorful butter.
Step 4: Add the Cheese
Pour the grated Parmesan onto a plate or shallow dish. Roll each buttery ear of corn in the cheese, pressing gently so the Parmesan sticks to the butter and creates a cheesy crust.
Step 5: Serve and Enjoy
Plate the corn while it’s still steamy and sprinkle with a little extra fresh parsley if you like. Cheesy Garlic Butter Corn on the Cob (Print Version) is best enjoyed right away, when the cheese is melty and the kernels are bursting with flavor.
Pro Tips for Making Cheesy Garlic Butter Corn on the Cob (Print Version)
- Use fresh corn: The juicier and sweeter your corn, the tastier the final dish will be.
- Soften the butter: Let your butter come to room temperature so it mixes easily with the garlic and parsley.
- Don’t rush the cheese: Roll the corn gently but firmly to get a generous, even coating of Parmesan on all sides.
- Serve immediately: This dish is at its best when the corn is still hot and the cheese is melting into the butter.
- Try grilling: For extra depth of flavor, grill the corn instead of boiling to add smoky notes to each bite.
How to Serve Cheesy Garlic Butter Corn on the Cob (Print Version)
Garnishes
A sprinkle of extra fresh parsley, a dusting of black pepper, or even a bit of lemon zest right before serving adds a pop of color and an extra layer of flavor. If you’re feeling adventurous, a few chili flakes on top can wake up the whole dish.
Side Dishes
Pair Cheesy Garlic Butter Corn on the Cob (Print Version) with grilled meats, burgers, or a crisp garden salad for a well-rounded meal. It’s also fantastic with BBQ chicken, ribs, or a pile of roasted veggies for a hearty vegetarian spread.
Creative Ways to Present
Cut the ears into halves or thirds for easy-to-eat party bites, or serve them upright in a tall glass for a whimsical, eye-catching display. For a fun twist, set up a toppings bar so everyone can add their favorite herbs, extra cheese, or spices.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), wrap each ear tightly in foil or place in an airtight container. Store in the refrigerator for up to three days, and enjoy cold or reheated.
Freezing
While fresh is best, you can freeze buttered corn by wrapping it well in plastic wrap and foil, then storing in a freezer bag. Thaw in the refrigerator before reheating, though the texture of the cheese may change slightly.
Reheating
To reheat, simply pop the corn in a 350°F oven for about 10 minutes, or microwave on a plate loosely covered with a damp paper towel until warmed through. The butter will melt and the cheese will get gooey again, just like fresh.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! If fresh corn isn’t in season, frozen corn on the cob works just fine. Just follow the cooking instructions on the package, then proceed with the garlic butter and cheese.
Is there a way to make this dish ahead of time?
You can prep the garlic butter mixture in advance and store it in the fridge. Just let it soften at room temperature before spreading on the hot corn for best results.
What’s the best substitute for Parmesan cheese?
If you’re out of Parmesan, try grated Pecorino Romano, Asiago, or even a good sharp cheddar for a different but equally delicious cheesy finish.
How can I make this recipe spicier?
For a little heat, add a pinch of cayenne pepper or red pepper flakes to the butter mixture, or sprinkle chili powder on the finished corn for a bold kick.
Final Thoughts
Cheesy Garlic Butter Corn on the Cob (Print Version) is one of those recipes everyone should have in their back pocket—it’s easy, crowd-pleasing, and full of flavor. Give it a try at your next cookout or cozy family dinner, and watch it disappear faster than you can say “seconds, please!”
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Cheesy Garlic Butter Corn on the Cob (Print Version) Recipe
Cheesy Garlic Butter Corn on the Cob is an irresistible appetizer featuring sweet, tender corn slathered in a rich garlic herb butter and rolled in parmesan cheese. Perfect for summer gatherings or as a crowd-pleasing gluten-free snack, this recipe delivers a savory twist on classic corn with minimal prep and maximum flavor.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
Corn
- 4 ears fresh corn, husked
Garlic Butter
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest (optional)
Topping
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Corn: Bring a large pot of water to a boil. Add the husked corn and cook for about 10 minutes until tender. Alternatively, grill the corn over medium-high heat, turning occasionally, until lightly charred and cooked through (about 10 minutes). Once cooked, drain the corn if boiled and let it cool slightly so it’s easier to handle.
- Prepare the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, salt, pepper, and lemon zest (if using). Mix well until all ingredients are evenly incorporated.
- Coat the Corn: While the corn is still warm but not too hot to handle, use a pastry brush or knife to generously coat each ear of corn with the garlic butter mixture. Make sure to cover all sides.
- Add the Parmesan: Place the grated Parmesan cheese on a plate or shallow dish. Roll each buttered ear of corn in the Parmesan cheese, pressing gently to help the cheese adhere to the butter.
- Serve: Serve the corn immediately while still warm. If desired, sprinkle with a little extra fresh parsley for garnish.
Notes
- For a smoky flavor, grilling the corn gives an excellent result.
- You can prepare the garlic butter mixture in advance and store it in the refrigerator. Just bring it to room temperature before using.
- If you don’t have fresh parsley, you can substitute with dried parsley (use 1 teaspoon) or other fresh herbs like basil or chives.
- For a spicy variation, add a pinch of red pepper flakes to the butter mixture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 ear of corn
- Calories: 210
- Sugar: 6g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg