Fresh corn on the cobs get kissed by the grill, then slathered in a lemon herb butter! This recipe is super simple but BIG on flavor. Grilled corn is my favorite way to enjoy peak-season corn.
Grilled corn is the best!
My kids love corn! They even love to help me shuck it at the store. It's a family affair as we all strip the husks and toss them in the trash.
My favorite way to grill corn is husk-free, straight on the grill. The corn hits the hot grill and caramelizes, creating more flavor and a beautiful color contrast.
Once you slather the herb butter on top, it's pure magic. You can use cilantro and basil like I did, or swap them with your favorite herbs.
Key Ingredients:
- Corn - I like to shuck mine at the grocery store so I don't get silk all over my kitchen. It gives you a chance to see the corn too! I've had to ditch moldy corn before.
- Olive oil - To coat the corn before you grill it. It encourages caramelization and adds good flavor.
- Butter - I always buy unsalted so I control the amount and quality of salt. If you only have salted butter, omit the salt so it's not too salty.
- Herbs - I used basil and cilantro from my garden. Dill, cilantro, and parsley is another great combo!
- Lemon - For a bright pop of citrus. I used the juice and the zest.
- Garlic - One clove is perfect.
- Kosher salt - Salt equals flavor! It accentuates the sweetness of the corn.
How to Grill Corn:
There's multiple ways to grill corn. You can do it in the husk, in foil, or right on the grates.
I prefer to do it right on the grates. It's less messy AND you get a lovely caramelization. Plus it's stupid simple! Here's what to do:
- Shuck the corn: I do this at the store before I buy it. Typically, there's a trash can right near the corn for this purpose.
- Coat the corn in oil. Olive oil adds flavor and encourages caramelization. Just rub it into the corn evenly.
- Grill until tender and caramelized. Around 15 minutes on medium-high. Move it around to achieve even cooking and caramelization on all sides.
- Slather in herb butter. I live for herb butter! It takes grilled corn up a notch!
How to Make Herb Butter:
Herb butter is so simple to make!
The key is using softened butter so it's easy to mix with a fork.
If you need to, you can heat cold butter in the microwave to soften it. Just don't melt it on accident! Heat it in 5 to 10-second increments until soft to the touch.
- Soften butter - leave it out at room temp or microwave it (as described above)
- Add herbs, garlic, lemon, and salt. Cilantro, basil, dill, and parsley all taste great! I used basil and cilantro.
- Mix until combined. It's that easy!
Storage:
- Store leftover grilled corn in an airtight container in the refrigerator for up to 4 days.
- Reheat corn in the microwave until warm or wrap it in foil and reheat in the oven at 350 degrees.
Summer Recipes:
- Buttered Corn Ribs
- How to Cook Canned Corn - Two Ways
- Summer Peach Crisp
- Roasted Green Beans and Carrots
- Rosemary Garlic Butter
- Sauteed Zucchini with Feta and Corn
Grilled Corn with Lemon Herb Butter
Equipment
- grill
Ingredients
- 4 corn cobs, shucked
- olive oil for coating the corn
Lemon herb butter:
- 3 tablespoons unsalted butter softened
- 1 teaspoon minced cilantro
- 1 teaspoon minced basil
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- ½ lemon, zested
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl, combine the softened butter, cilantro, basil, garlic, lemon juice, lemon zest, and kosher salt. Use a spoon or fork to smash the ingredients until incorporated. Set aside.
- Preheat the grill to medium-high, about 400 degrees.
- Shuck the corn cobs and remove the silk. Rub a bit of olive oil onto each cob so the entire cob is coated.
- Use large tongs to place the corn cobs onto the hot grill. Cook the corn for 10 to 15 minutes, turning the corn occasionally. The longer you leave the corn in one spot, the more caramelization you achieve. Keep the grill closed in between turning it, if possible.
- Remove the corn from the grill. Slather butter onto each corn cob and add a sprinkle of salt. Enjoy while still warm.
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