Grilled Corn with Herb Butter
Grilled Corn with Herb Butter is the ultimate summer side dish — ears of fresh sweet corn charred to golden perfection on a hot grill, then slathered with a fragrant compound butter packed with fresh parsley, chives, thyme, garlic, and bright lemon zest. Ready in just 22 minutes, this recipe transforms a humble vegetable into something truly memorable, with smoky caramelized kernels and a creamy, herb-infused butter that melts into every bite. It's easy enough for a weeknight dinner and impressive enough to steal the show at any backyard cookout.
Equipment
- Gas or charcoal grill Or a stovetop cast iron grill pan for indoor cooking
- Cast iron grill pan Optional; for indoor stovetop grilling
- Small mixing bowl For making the herb butter
- Fork or hand mixer For creaming the butter with herbs
- Pastry brush or silicone basting brush For applying olive oil and herb butter to corn
- Tongs For turning the corn on the grill
- Knife and cutting board For chopping herbs and mincing garlic
- Zester or microplane For zesting the lemon
- Measuring spoons
- Serving platter
Ingredients
For the Corn
- 4 ears of fresh corn husks and silk removed
- 1 tbsp olive oil for brushing the corn before grilling
- kosher salt pinch, for seasoning before grilling, plus more for serving
- freshly ground black pepper pinch, for seasoning before grilling
For the Herb Butter
- 6 tbsp unsalted butter 85g, softened to room temperature
- 2 cloves garlic minced
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest from about half a lemon
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika optional, for added depth
For Finishing
- flaky sea salt for finishing, to taste
Instructions
- In a small bowl, combine the softened butter, minced garlic, parsley, chives, thyme, lemon zest, kosher salt, black pepper, and smoked paprika (if using). Mash and stir with a fork until all ingredients are evenly incorporated, then set aside at room temperature.
- Remove all husks and silk from each ear of corn, then pat dry with a paper towel. Brush each ear all over with olive oil and season lightly with a pinch of kosher salt and black pepper.
- Preheat your gas grill to medium-high heat (about 400°F / 205°C), or prepare charcoal until coals are glowing with white ash. Clean and lightly oil the grill grates before cooking.
- Place the corn on the grill and cook for 10 to 12 minutes total, turning every 2 to 3 minutes with tongs, until kernels are golden with charred spots and the corn smells caramelized and toasty. Remove from the grill and transfer to a serving platter.
- While the corn is still hot, generously brush or spread the herb butter over each ear so it melts into the kernels. Finish with a pinch of flaky sea salt and serve immediately.
Notes
- Use the freshest corn available — look for bright green husks, moist silk, and plump kernels. Corn loses sweetness quickly after harvest, so same-day or next-day is ideal.
- The butter must be at true room temperature before mixing. Cold butter will leave clumps of herbs rather than blending smoothly. Let it sit out for 30 to 45 minutes if needed.
- Fresh herbs make a significant difference here. If substituting dried herbs, use 1 teaspoon dried for every 1 tablespoon fresh called for, and add a squeeze of fresh lemon juice at serving to compensate.
- Make the herb butter up to 3 days ahead and refrigerate covered. Remove it 20 to 30 minutes before grilling so it softens back to spreadable consistency.
- Leftover herb butter can be rolled into a log in plastic wrap, refrigerated for up to 1 week, or frozen for up to 3 months. Slice off rounds as needed for grilled bread, fish, or roasted vegetables.
- For indoor cooking, use a cast iron grill pan over medium-high to high heat. The method and timing remain the same as outdoor grilling.
- For a husk-on variation, soak the corn (with husks intact) in cold water for 30 minutes, then grill for 15 to 18 minutes, turning occasionally. Pull back the husks and apply herb butter just before serving for a more steamed, tender texture.
- Store leftover grilled corn wrapped tightly in the refrigerator for up to 3 days. Reheat on the grill for 3 to 4 minutes, in a 350°F oven wrapped in foil for 8 to 10 minutes, or in the microwave wrapped in a damp paper towel for 1 to 2 minutes.
- To add a spicy kick, stir a pinch of cayenne pepper or red pepper flakes into the herb butter before spreading. For a sweet-savory twist, add 1 teaspoon of honey to the butter mixture.
- For a vegan version, substitute high-quality vegan butter or refined coconut oil for the dairy butter. All other ingredients remain the same.
Nutrition
Serving: 1Ear of CornCalories: 230kcalCarbohydrates: 23gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 310mgPotassium: 240mgFiber: 2gSugar: 6gVitamin A: 10IUVitamin C: 10mgCalcium: 2mgIron: 4mg
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