Grilled Corn on the Cob with Butter Recipe

If you’re looking for a simple, crowd-pleasing side that’s bursting with flavor, you’ve got to try my Grilled Corn on the Cob with Butter Recipe. It’s straightforward, requires just a few ingredients, and the result is sweet, smoky, and downright addictive. I love this recipe because it turns basic corn into a summertime star, perfect for everything from casual BBQs to cozy family dinners. Keep reading and I’ll walk you through what makes this grilled corn the best you’ll ever taste—and I promise, once you try it, you’ll want to make it again and again!

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Ingredients You’ll Need

Choosing fresh, sweet corn is really the star of this Grilled Corn on the Cob with Butter Recipe. Combine it with creamy butter and a sprinkle of kosher salt and you’re in for a treat. Here’s what you’ll want to grab for the best results:

• Corn on the cob: Fresh, sweet ears make all the difference; look for plump kernels and green husks if you’re buying still in the husk.
• Unsalted butter: I prefer unsalted so I can control the seasoning better, but salted works too if that’s what you have.
• Kosher salt: Its coarse texture is perfect for seasoning without overpowering the natural sweetness of the corn.

Variations

I often like to mix things up depending on the occasion or what I have on hand. Feel free to make this recipe your own, it’s super adaptable and perfect for experimenting.

• With the Husk On: I sometimes grill the corn with the husk still attached—it steams the corn slightly, making it extra juicy while still getting those charred spots when you peel it back.
• Spicy Butter Twist: Adding a pinch of smoked paprika or chili powder to the butter is a personal favorite for a little smoky heat!
• Herbed Butter: Fresh herbs like cilantro, parsley, or chives stirred into melted butter take the flavor up a notch.
• Parmesan Sprinkle: After buttering, a dusting of grated Parmesan gives a delicious savory kick my family can’t get enough of.

How to Make Grilled Corn on the Cob with Butter Recipe

Step 1: Fire Up Your Grill and Prepare the Corn

Get your grill nice and hot—preheat for about 5 minutes over high heat. If you’re indoors, a grill pan works great too. Shuck the corn completely unless you prefer it grilled in the husk (see variations above). Make sure you remove all the silk for the best texture. Preparing the corn ahead will save you time once the grill is ready.

Step 2: Grill the Corn, Turning Often

Place the ears directly on the grill grates. You’ll want to turn them every 2-3 minutes so they char evenly on all sides. You’re looking for smoky blackened spots but try not to burn the kernels too much. This usually takes about 10 minutes. I’ve found staying close and rotating regularly is the secret to perfect grilled corn.

Step 3: Slather with Butter and Season

As soon as the corn comes off the heat, spread a generous amount of butter all over. The heat helps the butter melt perfectly, soaking into the kernels. Then sprinkle kosher salt to taste and enjoy immediately. This is when the magic really happens—those simple ingredients come together to make your taste buds sing!

How to Serve Grilled Corn on the Cob with Butter Recipe

Garnishes

I love serving this corn simply buttered and salted, but sometimes I add a few sprinkles of fresh herbs like chopped cilantro or parsley to brighten things up. A squeeze of lime juice just before eating adds a fresh zing, making it feel like a treat! For a fun twist, try sprinkling a little smoked paprika or cotija cheese if you want a Mexican street corn vibe.

Side Dishes

This grilled corn pairs beautifully with grilled meats—think BBQ chicken, juicy burgers, or steaks. It’s also fantastic alongside fresh summer salads, baked beans, or even roasted vegetables. At our family cookouts, this corn is usually the first thing to disappear on the plate!

Creative Ways to Present

For special occasions, I like to stack grilled corn on a serving platter, brushing more herb-infused butter between layers, and topping with edible flowers or chopped fresh herbs for a gorgeous presentation. Wrapping the bottoms in pretty kitchen towels lends a rustic charm and makes it easy for guests to grab, eat, and enjoy.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which doesn’t happen often in my house!), wrap each ear tightly in plastic wrap or place in an airtight container in the fridge. They’ll keep well for 2-3 days. I usually give them a quick freshening up with a dab more butter when reheating.

Freezing

I rarely freeze grilled corn because fresh is so good, but if you plan ahead, you can blanch the corn before grilling, then freeze. Thaw completely before reheating and enjoy within a month for best taste. Butter should be added fresh after reheating.

Reheating

Reheat leftovers gently in the microwave wrapped in a damp paper towel to keep moisture in, or warm on the grill for a few minutes. Adding a little fresh butter after heating revives that fresh-off-the-grill deliciousness I love.

FAQs

Final Thoughts

This Grilled Corn on the Cob with Butter Recipe has become a beloved classic in my kitchen because it’s easy, delicious, and hits that perfect balance of sweet and smoky. I still remember the first time I made it—my family went crazy, asking for seconds straight from the grill. Whether you’re making it for a laid-back weeknight or a festive gathering, it’s guaranteed to bring everyone to the table with big smiles. I hope you enjoy making and eating this as much as I do!

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