Description
A quick and easy grilled corn on the cob recipe slathered with a fresh herb butter blend, perfect for summer BBQs and crowd-pleasing side dishes.
Ingredients
Scale
- 4 ears fresh corn on the cob, husks removed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 clove garlic, minced (optional)
- 1 teaspoon lemon zest
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil, for brushing
Instructions
- Husk and clean 4 ears of corn, removing all silk threads (about 5 minutes).
- In a mixing bowl, combine softened butter, chopped parsley, thyme leaves, minced garlic, lemon zest, salt, and black pepper. Mix well until evenly blended (about 5 minutes).
- Preheat grill to medium-high heat (about 375°F/190°C).
- Brush each ear of corn lightly with olive oil to prevent sticking.
- Place corn directly on grill grates and cook for 10-15 minutes, turning every 2-3 minutes until golden with slightly charred spots and tender but still slightly firm.
- Remove corn from grill and immediately brush generously with the prepared herb butter, allowing it to melt into the corn.
- Optionally, sprinkle extra fresh herbs or flaky sea salt before serving.
Notes
If grill flare-ups occur, move corn to a cooler spot and cover loosely with foil to finish cooking. For a dairy-free version, substitute butter with a plant-based spread. Frozen corn can be used if fresh is unavailable. Avoid microwaving leftovers to prevent rubbery kernels.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 200
- Sugar: 6
- Sodium: 230
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 3
- Protein: 4
Keywords: grilled corn, corn on the cob, herb butter, summer BBQ, easy side dish, grilled vegetables