Bring a large pot of salted water to a rolling boil. Carefully add the shucked corn and cook for 5 to 7 minutes until tender.

While the corn boils, mix the softened butter, minced garlic, chopped parsley, salt, and black pepper in a small bowl until well combined.

Remove the corn from the water and let it drain for a minute. While still hot, brush each ear generously with the prepared compound butter.

Sprinkle the grated cheese evenly over the buttered corn and serve immediately.