If you’re craving that perfect summer side dish that’s sweet, smoky, and buttery all at once, then you absolutely have to try this Grilled Corn on the Cob with Butter Recipe. It’s hands-down one of my favorite ways to enjoy corn — simple enough to make any day, yet so satisfying that it feels like a treat. Stick with me here, and I’ll share some tips and tricks to get the best grill marks and buttery goodness every time.
Why You’ll Love This Recipe
- Simplicity at Its Best: Just three ingredients deliver a crowd-pleasing flavor that feels anything but basic.
- Perfect Smoky Char: Grilling gives the corn a natural sweetness with that irresistible smoky edge.
- Quick and Easy: Ready in under 15 minutes, it’s perfect for busy weeknights or weekend barbecues.
- Family Favorite: My relatives always ask for seconds when I serve this at summer gatherings.
Ingredients You’ll Need
These ingredients come together beautifully to keep the corn natural and fresh while the butter and salt enhance its sweetness. Make sure you pick corn that’s fresh and juicy for the best results — firm kernels and bright green husks are your best indicators.
- Fresh corn on the cob: Choose ears with tight, green husks and plump, moist kernels for maximum sweetness and crunch.
- Unsalted butter: Using unsalted butter helps you control the saltiness — plus, it melts perfectly over warm grilled corn.
- Kosher salt: Coarse salt gives a nice texture and enhances the flavors without overwhelming the natural sweetness.
Variations
I love mixing things up with this recipe depending on the occasion—and you should too! The beauty of this grilled corn on the cob with butter recipe is in its flexibility, so don’t hesitate to get creative.
- Spicy Kick: My family adores a sprinkle of chili powder or a smear of chipotle mayo for a smoky heat contrast that pairs amazingly with the butter.
- Herb Infusion: Freshly chopped cilantro or parsley stirred into softened butter adds a bright, fresh note that’s wonderful for summer dinners.
- Cheesy Delight: Try topping your corn with grated Parmesan or crumbled Cotija cheese — I discovered this twist at a local street food festival and it’s fantastic.
- Vegan Version: Use a plant-based margarine or olive oil instead of butter to keep it dairy-free without losing flavor.
How to Make Grilled Corn on the Cob with Butter Recipe
Step 1: Preheat Your Grill to High
Getting that grill nice and hot is key — I like to preheat mine for about 5 minutes. Whether you’re using a charcoal grill, gas grill, or even a grill pan on the stove, the high heat helps create those beautiful char marks and locks in the natural sweetness. This step might seem basic, but I’ve learned it really changes the flavor profile.
Step 2: Grill the Corn, Turning Often
Shuck the corn and place it directly on the grill grates. Now, this part needs your attention: turn the corn every couple of minutes to get an even char without burning. Usually, about 10 minutes total does the trick — the corn should have those lovely grill marks and start to smell smoky. You’ll see some kernels blister slightly, which means you’re on the right track!
Step 3: Butter and Salt Your Corn Liberally
When the corn is hot and fresh off the grill, slather it with unsalted butter — the heat will melt it right in, making every bite luscious. Then sprinkle kosher salt for a nice balance. I like to serve the butter at the table too so everyone can add as much as they want. It’s surprising how much butter a grilled ear can handle!
Pro Tips for Making Grilled Corn on the Cob with Butter Recipe
- Keep the Husk or Remove It: I usually shuck the corn completely for that direct smoky flavor, but if you’re nervous about burning, you can leave the husks on and soak them first. It steams the corn and adds a milder flavor.
- Rotate Frequently: Turning your corn every 2 minutes prevents charring too much on one side, resulting in even cooking and a perfect crust.
- Butter While Hot: I spread butter immediately off the grill while the corn is still steaming hot to get the maximum melt-in-your-mouth effect.
- Avoid Overcooking: Grilling too long turns the kernels dry and tough — aim for tender but still juicy, around 10 minutes.
How to Serve Grilled Corn on the Cob with Butter Recipe
Garnishes
For me, a sprinkle of freshly chopped parsley or a dash of smoked paprika is like the cherry on top — it adds just a subtle layer of flavor and makes the corn look irresistible. Sometimes I’ll also add a squeeze of lime for some bright zing. You’ll find these extras make a difference, especially when serving guests.
Side Dishes
This grilled corn pairs beautifully with just about anything from juicy burgers and grilled chicken to shrimp skewers. I love serving it alongside a fresh, crisp salad or some roasted potatoes for a laid-back summer feast.
Creative Ways to Present
For parties, I like setting out a corn bar with various butters, salts, and toppings so everyone can customize their ear of corn. You can also stand the corn up in a decorative holder or even cut the kernels off and serve them in a bright bowl with all the fixings for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which rarely happens in my house!), wrap each ear tightly in plastic wrap or foil and refrigerate. The corn holds its moisture well but is best eaten within 1-2 days for peak flavor and texture.
Freezing
I’ve tried freezing grilled corn before, but the texture tends to get a bit watery once thawed. If you want to freeze, shuck and boil fresh corn before freezing for better results, but for grilling, fresh is definitely best.
Reheating
Reheat grilled corn gently by wrapping it in foil and warming it in a 350°F oven for 10-15 minutes. This way, the corn stays juicy and you can freshen it up with a little more butter and salt before serving.
FAQs
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Should I leave the corn husks on or off when grilling?
Both work great! Leaving husks on and soaking them in water first will steam the corn gently, resulting in tender kernels with mild char. Removing husks exposes the corn directly to the heat, creating a more pronounced smoky char and deeper flavor. I prefer shucked corn for that charred taste but if you’re worried about burning, try husks on.
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How do I know when grilled corn is done?
After about 10 minutes of grilling on high heat with frequent turning, the kernels should be tender and have some brown, blistered spots. The corn will have a sweet aroma and a nice smoky flavor. Avoid overcooking, which can make kernels dry and tough.
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Can I grill corn ahead of time?
Yes, you can grill the corn ahead and refrigerate it wrapped tightly. Just reheat it in the oven wrapped in foil before serving. Butter it fresh so it melts in nicely when warm.
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What’s the best butter to use for grilled corn?
I like to use unsalted butter so I can control the seasoning, but feel free to use flavored butters like garlic or herb butter to add extra dimension. Just keep it soft for easy spreading.
Final Thoughts
This Grilled Corn on the Cob with Butter Recipe has honestly become my go-to for summer cookouts and quick dinners alike. It’s easy, delicious, and just plain fun to make—every time I grill corn this way, people ask how I made it so good! I hope you’ll give it a try and add your own spin to it. Once you nail that perfect balance of smoky char and buttery richness, you’ll wonder how you ever ate corn any other way.
Print
Grilled Corn on the Cob with Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Description
Deliciously smoky and sweet grilled corn on the cob, charred to perfection and served with a simple spread of butter and a sprinkle of kosher salt. This straightforward recipe brings out the natural flavors of corn with minimal ingredients and quick cooking time, perfect for a summer barbecue or easy side dish.
Ingredients
Ingredients
- 4 ears corn, shucked
- Unsalted butter, for serving
- Kosher salt, to taste
Instructions
- Prepare the grill: Preheat your grill to high heat, about 5 minutes, or alternatively heat a grill pan over high heat on the stovetop.
- Grill the corn: Place the shucked ears of corn directly on the grill. Turn them often to ensure they are evenly charred on all sides. Continue grilling for about 10 minutes until the corn is tender and beautifully charred.
- Season and serve: Remove the corn from the grill and immediately spread a generous amount of unsalted butter over each ear. Sprinkle kosher salt to taste, then serve warm for the best flavor experience.
Notes
- This method works great with or without the husk, though using no husk gives a more intense smoky char flavor.
- Turning the corn frequently ensures even cooking and prevents burning.
- Use good quality unsalted butter to control salt levels and enhance the natural sweetness of the corn.
- To vary flavors, consider adding herbs or spices to the butter before spreading.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 106
- Sugar: 6 g
- Sodium: 243 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
