Grilled Corn on the Cob
Sweet corn brushed with herb butter and grilled until charred and tender. Ready in under 20 minutes—a summer classic that's crispy outside, juicy inside.
- Total time
- 18 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
- 4 ears corn on the cob, husked
- 3 tablespoons butter, softened
- 2 tablespoons fresh herbs (parsley, cilantro, or chives), finely chopped
- 1 clove garlic, minced
- 1 whole lime, zested and juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Pat each ear of corn completely dry with paper towels, rubbing away any silk strands still clinging to the kernels.
- 2
Place the softened butter in a small bowl and mix in the minced garlic, chopped herbs, lime zest, lime juice, salt, and pepper until smooth and uniform.
- 3
Brush the herb butter all over each ear of corn, coating the kernels and the cob on all sides until completely covered.
- 4
Preheat the grill to medium-high heat (you should be able to hold your hand 4 inches above the grate for only 3 seconds) and let it heat for 5 minutes.
- 5
Place the buttered corn directly on the grill grates, leaving about 1 inch of space between each ear so heat circulates evenly around them.
- 6
Grill for 3 to 4 minutes without moving the corn, until the bottom kernels show light golden-brown char marks where they touched the grate.
- 7
Using tongs, rotate each ear a quarter turn (so a new side of kernels faces the grate) and grill for another 3 to 4 minutes until that side is also lightly charred.
- 8
Repeat the quarter-turn rotation two more times until all four sides of each ear have light char marks and the kernels look golden, about 12 minutes total.
- 9
Transfer the corn to a serving plate and serve while hot, with any remaining herb butter drizzled over the top.
Tools you’ll need
- grill
- paper towels
- small bowl
- basting brush or pastry brush
- long-handled tongs
- meat thermometer or hand (optional, for heat check)
- serving plate
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