Description
This recipe for The Best Grilled Corn on the Cob with Garlic Herb Butter features fresh corn grilled to a perfect caramelized char and generously coated with a flavorful homemade garlic herb butter. It combines the sweetness of the corn with rich buttery herbs and a hint of lemon for a delicious, easy-to-make side dish perfect for summer BBQs or cozy dinners.
Ingredients
Scale
Corn and Seasoning
- 6-8 ears of fresh corn, husks removed
- 2 tablespoons olive oil or melted butter
- Salt and black pepper to taste
Garlic Herb Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Optional: pinch of red pepper flakes for heat
Instructions
- Prepare Garlic Herb Butter: In a bowl, mash the softened butter together with minced garlic, chopped parsley, chives, thyme leaves, salt, black pepper, and fresh lemon juice until well combined. Shape the mixture into a log, wrap it in plastic wrap, and refrigerate until firm.
- Prepare the Corn: Remove the husks and silk from each ear of corn. Pat the corn dry with a towel, then brush each ear thoroughly with olive oil or melted butter. Season them evenly with salt and black pepper.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400-450°F for gas grills, or use the 3-4 second hand hold test for charcoal grills. Ensure grill grates are cleaned and lightly oiled to prevent sticking.
- Grill the Corn: Place the prepared corn directly on the grill grates. Grill for 12-15 minutes total, turning every 3-4 minutes to allow the kernels to caramelize and get golden-brown char marks evenly on all sides.
- Serve with Herb Butter: Remove the grilled corn from the grill and immediately slice rounds of garlic herb butter. Rub the butter onto the hot corn so it melts into the kernels. Serve immediately for best flavor and warmth.
Notes
- For extra heat, add a pinch of red pepper flakes to the herb butter mixture.
- If you don’t have fresh herbs, dried herbs may be substituted but use less as they are more concentrated.
- Grilling times may vary depending on your grill; watch the corn carefully to avoid burning.
- To keep the garlic butter log, wrap it tightly and refrigerate for up to one week or freeze for longer storage.
