Name: Cheesy Garlic Butter Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 cups corn kernels (fresh, canned, or frozen & thawed); 2 tbsp unsalted butter; 3 cloves garlic, minced; 1/2 cup heavy cream (or milk for lighter version); 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1/2 tsp paprika or chili flakes (optional, for heat); 1/2 cup shredded mozzarella or cheddar cheese; 1/4 cup grated Parmesan cheese; Chopped parsley or chives, for garnish

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This Cheesy Garlic Butter Corn is a rich, creamy, and irresistibly flavorful side dish that comes together in minutes. With sweet corn kernels coated in garlicky butter, smothered in melted cheese, and finished with a touch of cream, it’s the kind of comfort food I find myself making again and again.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups corn kernels (fresh, canned, or frozen & thawed)

2 tablespoon unsalted butter

3 cloves garlic, minced

½ cup heavy cream (or milk for lighter version)

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

½ teaspoon paprika or chili flakes (optional, for heat)

½ cup shredded mozzarella or cheddar cheese

¼ cup grated Parmesan cheese

Chopped parsley or chives, for garnish

Directions

In a large skillet over medium heat, I melt the butter and add minced garlic. I sauté it for about a minute until fragrant.

Then I stir in the corn kernels, cooking for 3–5 minutes until they're heated through and just starting to brown.

Next, I pour in the heavy cream and season the mix with salt, black pepper, and paprika or chili flakes if I want some heat. I let this simmer for 2–3 minutes, stirring often.

I sprinkle in the mozzarella or cheddar and Parmesan, stirring until everything is melted and creamy.

I remove the skillet from the heat, top the corn with freshly chopped parsley or chives, and serve it warm.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and another 10 minutes to cook, so it's ready in just 20 minutes.

Variations

I sometimes use pepper jack or cotija for a different cheese profile.

To add a smoky flavor, I swap in smoked paprika or a pinch of chipotle powder.

For a heartier dish, I like to serve it over grilled chicken, baked potatoes, or even use it in tacos.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a microwave or warm it gently in a skillet over low heat, adding a splash of cream or milk if it seems too thick.

FAQs

What type of corn works best for this recipe?

I can use fresh, canned, or frozen corn. If using frozen, I just make sure it’s thawed before cooking.

Can I make this ahead of time?

Yes, I prepare it up to a day in advance and reheat gently before serving.

What’s the best cheese for maximum creaminess?

I find mozzarella gives that perfect melt, but cheddar adds more sharp flavor. Sometimes I use both.

Is there a dairy-free version?

I substitute plant-based butter and cream, and use dairy-free cheese for a vegan-friendly twist.

Can I add protein to make it a main dish?

Definitely! I often mix in grilled chicken, crumbled bacon, or black beans for a more filling option.

Conclusion

Cheesy Garlic Butter Corn is the kind of dish I turn to when I want comfort, speed, and flavor all in one. Whether I serve it at a holiday table or alongside a weeknight dinner, it always disappears fast. It's creamy, cheesy, and bursting with garlic-butter goodness—what’s not to love?

Recipe:

Cheesy Garlic Butter Corn

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Cheesy Garlic Butter Corn is a rich and creamy side dish made with sweet corn, garlicky butter, and melted cheese, finished with a touch of cream and herbs. Quick to prepare and irresistibly flavorful, it's perfect as a side or party dip.

Instructions

In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about a minute until fragrant.
Add the corn kernels and cook for 3–5 minutes until heated through and slightly browned.
Pour in the heavy cream and season with salt, black pepper, and paprika or chili flakes if using. Simmer for 2–3 minutes, stirring often.
Stir in the shredded mozzarella or cheddar and Parmesan until melted and creamy.
Remove from heat, garnish with chopped parsley or chives, and serve warm.