Nothing says summer like Grilled Corn on the Cob, and when slathered with rich garlic butter, it becomes a smoky, buttery masterpiece. Perfectly charred on the grill, this side dish pairs wonderfully with BBQ meats, burgers, and refreshing summer salads.
Let’s fire up the grill and get started!
What You’ll Need
Ingredients:
- 4 ears fresh corn, husked
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 1 teaspoon fresh lemon juice (optional, for brightness)
Tools:
- Grill or grill pan
- Basting brush
- Mixing bowl
- Aluminum foil (optional, for a softer texture)
Pro Tips
- For extra juicy corn, soak the ears in water for 15–20 minutes before grilling. This prevents them from drying out.
- Want more char? Grill directly over high heat for a smokier, crispier texture.
- For softer corn, wrap each ear in foil before grilling. This steams the corn while still adding light char.
- Make ahead tip: Prepare the garlic butter in advance and store it in the fridge for up to 3 days.
Substitutions and Variations
- Spicy Kick: Add a pinch of cayenne or red pepper flakes to the garlic butter.
- Cheesy Garlic Corn: Sprinkle with grated Parmesan or Cotija cheese before serving.
- Herb Infused: Swap parsley for cilantro, basil, or chives for a different flavor twist.
- Honey Butter Corn: Mix in 1 teaspoon of honey for a slightly sweet glaze.
How to Make It
1. Prepare the Garlic Butter
In a small bowl, mix softened butter, minced garlic, parsley, salt, black pepper, smoked paprika, and lemon juice (if using). Stir until well combined.
2. Preheat the Grill
Heat your grill to medium-high heat (375–400°F). Lightly oil the grates to prevent sticking.
3. Grill the Corn
Place the corn directly on the grill grates and cook for 10–12 minutes, turning occasionally until lightly charred on all sides.
4. Baste with Garlic Butter
In the last 2 minutes of grilling, brush the garlic butter generously over each ear of corn, letting it melt into the kernels.
5. Serve & Enjoy
Remove the corn from the grill and brush with any remaining garlic butter. Garnish with extra herbs or cheese if desired. Serve hot!
Leftovers and Storage
- Refrigerate: Store leftover grilled corn in an airtight container for 3 days.
- Reheat: Warm in a hot skillet or on the grill for a few minutes. You can also microwave for 30 seconds.
- Freeze: Cut the kernels off the cob and store in the freezer for up to 3 months.
How to Serve Grilled Corn on the Cob
- Classic BBQ Side: Pair with ribs, burgers, or grilled chicken.
- Mexican Street Corn (Elote): Add mayo, Cotija cheese, and chili powder for a Mexican twist.
- Corn Salad: Slice off the kernels and toss with tomatoes, avocado, and lime juice for a fresh summer salad.
- Creamy Corn Dip: Blend grilled corn with cream cheese and spices for a smoky dip.
Conclusion
Grilled Corn on the Cob with Garlic Butter is a simple yet flavorful addition to any cookout. With its perfect balance of smoky, buttery, and garlicky flavors, this dish is guaranteed to be a hit at your next BBQ.
