Perfect Grilled Corn on the Cob with Herb Butter
A simple and delicious grilled corn on the cob recipe featuring a flavorful herb butter that enhances the natural sweetness of the corn with a smoky char from the grill.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn on the cob, husked but with some silk removed
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 small clove garlic, minced (optional)
- 1 teaspoon freshly squeezed lemon juice
- Salt and black pepper to taste
- 1 tablespoon olive oil, for brushing the corn before grilling
Instructions
- Peel back the outer husks of the corn without removing them completely, then remove the silk strands. Fold the husks back into place to keep the corn moist during grilling. (5 minutes)
- Place the corn in a large bowl or sink filled with cold water and soak for 15 minutes to prevent the husks from burning too quickly.
- While the corn soaks, combine softened unsalted butter, chopped parsley, chives, minced garlic, lemon juice, salt, and pepper in a mixing bowl. Mix until well blended. (5 minutes)
- Preheat your grill to medium-high heat (around 375°F/190°C). Remove the corn from the water and shake off excess.
- Place the soaked corn on the grill with husks on, cooking for about 15 minutes, turning occasionally. The husks will char but the corn inside will steam and cook perfectly.
- Carefully peel back the husks (watch out for steam!) and brush the corn with olive oil. Return corn to grill directly on grates for 5 minutes, turning frequently to get an even char on all sides.
- Remove corn from grill, slather generously with the prepared herb butter, and sprinkle a little extra salt if desired. Serve warm.
Notes
Soaking the corn with husks on prevents burning and keeps kernels juicy. Flip corn often during the final char step to avoid burning. Softening butter before mixing helps it blend smoothly. For dairy-free, use plant-based margarine or coconut oil. Leftovers can be stored in the fridge for up to 2 days and reheated in the oven or on the grill. Avoid microwave reheating to prevent drying out.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 190
- Sugar: 6
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
Keywords: grilled corn on the cob, herb butter, summer BBQ, easy side dish, grilled vegetables, backyard cookout