Name: The Best Grilled Corn on the Cob with Garlic Herb Butter
Prep time: 10 min
Cook time: PT-487361H49M17S
Total time: PT-487361H49M17S
Cuisine: American
Ingredients: 6-8 ears of fresh corn, husks removed; 2 tablespoons olive oil or melted butter; Salt and black pepper to taste; 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

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There’s something undeniably satisfying about grilling corn on the cob. This method adds an incredible smoky flavor and a sweet caramelized touch that boiled corn just can’t match. I stumbled upon this method last summer when I had a bunch of fresh corn, and since then, it’s become my go-to way to prepare this delicious vegetable. And when I slather it with homemade garlic herb butter, it’s pure bliss. This grilled corn is the ultimate summer side dish, perfect for any barbecue or family gathering.

The Best Grilled Corn on the Cob with Garlic Herb Butter

Why You’ll Love This Recipe

The beauty of this grilled corn on the cob lies in its simplicity and bold flavors. The secret to this recipe is in the grilling technique. When corn hits the heat, the natural sugars caramelize, turning those kernels into golden, smoky goodness. The char adds a depth of flavor that makes each bite irresistible.

What truly takes this corn to the next level, though, is the garlic herb butter. I used to buy pre-made flavored butters, but making my own is so much better. It takes just a few minutes to whip up, and the combination of fresh herbs, garlic, and a touch of lemon elevates the corn to a whole new level. And the best part? No need to turn on your stove, keeping the kitchen cool even on the hottest summer days.

Ingredients

For the Corn:

6-8 ears of fresh corn, husks removed
2 tablespoons olive oil or melted butter
Salt and black pepper to taste

For the 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

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prep Your Garlic Herb Butter

I always like to start with the garlic herb butter because it needs time to meld. In a medium bowl, mash the softened butter with a fork until it’s smooth. Add the minced garlic (I go heavy on the garlic because I love it), parsley, chives, thyme, salt, pepper, and lemon juice. I always taste it at this point and adjust the seasoning as needed.

Once it’s mixed, roll the butter mixture into a log using parchment paper or plastic wrap and place it in the fridge to firm up while I prep the corn.

Step 2: Prep the Corn

Remove the husks and silk from the corn. I prefer doing this over the sink because the silk can be messy. Once cleaned, pat the ears dry with paper towels. Then, brush the corn with olive oil or melted butter and season generously with salt and pepper.

Step 3: Get Your Grill Ready

Preheat your grill to medium-high heat. For a gas grill, this is typically around 400-450°F. If you’re using charcoal, the coals should be hot enough that you can hold your hand above the grate for 3-4 seconds.

Make sure the grill grates are clean, and oil them lightly to prevent sticking. I like to use tongs to hold a paper towel dipped in oil and rub it over the grates just before adding the corn.

Step 4: Grill the Corn

Place the corn directly on the grill. Don’t move it around too much; patience is key. Grill the corn for about 12-15 minutes, turning every 3-4 minutes to get an even char. Look for those beautiful golden-brown char spots. They’re not burnt – they’re packed with flavor. The kernels should have a caramelized look and smell amazing.

Step 5: Butter and Serve

Once the corn is off the grill, immediately slice the garlic herb butter into rounds and rub it all over the hot corn. The butter will melt into the kernels, and the garlic will become fragrant from the heat. Serve the corn while it’s hot, with the butter still melting.

Servings and Timing

This recipe serves about 6-8 people, depending on how much corn you plan to serve. From start to finish, it takes approximately 30-40 minutes, including prep time and grilling.

Variations

Cheese Lovers: Sprinkle freshly grated Parmesan or cotija cheese over the corn right after adding the garlic herb butter for an extra savory touch.
Spicy Twist: If you like a bit of heat, add a pinch of cayenne pepper or a drizzle of hot sauce over the butter.
Herb Swap: If you don’t have all the herbs listed, you can substitute with basil, oregano, or even a little rosemary. Just use what you have on hand.

Storage/Reheating

Grilled corn on the cob is best enjoyed fresh off the grill, but if you have leftovers, store them in an airtight container in the fridge. It will keep for up to 2-3 days. To reheat, wrap the corn in foil and heat it on the grill or in the oven at 350°F for about 10 minutes, or until warm.

FAQs

How can I tell if the corn is fully grilled?

The corn is done when the kernels are lightly caramelized and the cob has a few golden-brown char spots. Don’t worry about some dark spots—they add a lot of flavor!

Can I make the garlic herb butter ahead of time?

Absolutely! In fact, I recommend making the garlic herb butter a few hours before grilling to allow the flavors to meld. It can be stored in the fridge for up to a week.

Is it necessary to use fresh herbs?

While fresh herbs definitely provide the best flavor, you can use dried herbs in a pinch. Just be sure to use less of them since dried herbs are more concentrated.

Can I grill the corn in its husks?

Yes, you can! Grilling corn in the husk will steam it, but it won’t have the same smoky charred flavor. If you prefer this method, soak the corn in water for 10-15 minutes before grilling to prevent the husks from burning.

Can I use margarine instead of butter for the garlic herb butter?

I recommend using real butter for the best flavor, but if you need to use margarine, it will still work. Just be mindful that margarine may not provide the same richness.

Conclusion

This grilled corn on the cob with garlic herb butter has completely transformed how I enjoy this summer classic. The smoky char, combined with the richness of the garlic herb butter, makes for a side dish that steals the show. It’s easy to make, requires minimal effort, and always gets rave reviews. Whether you’re having a barbecue or just a quiet summer dinner, this recipe will quickly become your go-to way to cook corn.

The Best Grilled Corn on the Cob with Garlic Herb Butter

Why You’ll Love This Recipe

Ingredients