Cheesy Garlic Butter Skillet Corn

Why You’ll Love This Recipe

I love how this dish transforms humble corn into something decadent and full of flavor. The butter and garlic create a rich base, and the cheese ties everything together with irresistible creaminess. It’s made in one skillet, comes together in minutes, and always disappears fast at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6–8 ears of corn (or 5–6 cups of kernels, fresh, canned, or frozen)
½ cup unsalted butter
4 garlic cloves, minced
1 cup shredded cheese (cheddar, mozzarella, or a blend)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

1. I start by preparing the corn. If using fresh corn, I cut the kernels off the cob. If using frozen, I thaw them, and if using canned, I drain them well.

2. In a large skillet over medium heat, I melt the butter. Once melted, I add the minced garlic and sauté for 1–2 minutes, just until fragrant (being careful not to burn it).

3. I add the corn kernels to the skillet, season with salt and pepper, and stir to coat them in the garlic butter. I let them cook for 5–7 minutes, stirring occasionally, until they’re tender and lightly golden.

4. I sprinkle the shredded cheese over the top and stir until melted and creamy.

5. I remove the skillet from the heat and garnish with chopped parsley before serving.

Servings and timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: ~1 cup
Calories per Serving: ~250–300 kcal (depending on cheese used)

Variations

Sometimes I stir in a splash of heavy cream or cream cheese for an extra-rich sauce. For spice, I add a pinch of red pepper flakes or chopped jalapeños. When I want a smoky note, I toss in smoked paprika or use grilled corn instead of fresh.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Microwaving works in a pinch, but the skillet keeps the texture best.

FAQs

Can I use frozen corn?

Yes, I use frozen corn all the time. I just thaw it first and pat it dry to prevent excess water.

What cheese works best?

Cheddar is classic for a sharp flavor, but mozzarella makes it gooey, and pepper jack adds a nice kick.

Can I make this ahead of time?

Yes, but it’s best fresh. If I make it ahead, I reheat in a skillet and add a bit of extra cheese to bring back the creaminess.

Can I use less butter?

Yes, though butter gives it richness. I sometimes use 3–4 tablespoons instead of the full half cup for a lighter version.

Can I make this recipe dairy-free?

Yes, by using vegan butter and dairy-free cheese shreds. It still turns out creamy and flavorful.

Conclusion

This Cheesy Garlic Butter Skillet Corn is rich, creamy, and bursting with flavor, making it a must-have side dish for family dinners, barbecues, or holidays. I love how easy it is to prepare and how versatile it can be with different cheeses and seasonings. It’s comfort food in its simplest, most delicious form.