Go Back

Grilled Corn on the Cob with Herb Butter - Simple, Flavorful, and Summery

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 ears fresh corn, husks removed
  • 2 tablespoons olive oil (or melted butter for brushing)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon lemon zest (optional but recommended)
  • Pinch of red pepper flakes (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat the grill: Heat a gas or charcoal grill to medium-high. Clean and oil the grates so the corn doesn’t stick.
  2. Make the herb butter: In a small bowl, mash together the softened butter, parsley, chives, thyme, garlic, lemon zest, red pepper flakes, and a pinch of salt and pepper. Taste and adjust seasoning. Set aside at room temperature.
  3. Prep the corn: Remove the husks and silk. Brush each ear lightly with olive oil and season with salt and pepper.
  4. Grill the corn: Place the corn on the grill. Cook for 10–12 minutes, turning every 2–3 minutes, until the kernels are tender and lightly charred in spots.
  5. Butter and finish: Transfer the hot corn to a platter. Spread or roll each ear in the herb butter so it melts into the kernels. Add an extra sprinkle of salt if needed.
  6. Serve: Serve immediately with lemon wedges on the side for a bright squeeze over the top.