Grilled Corn on the Cob with Herb Butter

 

Grilled Corn on the Cob with Herb Butter

A classic Fourth of July side dish, this grilled corn is elevated with a flavorful homemade herb butter that Lola will enjoy!

Yields: 4 servings 

Prep time: 10 minutes

Cook time: 15-20 minutes

Equipment:

  • Small bowl

  • Mixing spoon

  • Knife

  • Cutting board

  • Grill or grill pan

  • Tongs

Ingredients:

For the Corn:

  • 4 ears of fresh corn on the cob, husks on or removed

For the Herb Butter:

  • 1/2 cup unsalted butter, softened

  • 2 tablespoons fresh parsley, finely chopped

  • 1 tablespoon fresh chives, finely chopped

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions:

Preparing the Herb Butter:

Step 22.) In a small bowl, combine the softened unsalted butter, finely chopped fresh parsley, finely chopped fresh chives, garlic powder, salt, and black pepper.

Step 23.) Using a mixing spoon, mix thoroughly until all ingredients are well combined and the butter is smooth. Set aside.

Preparing and Grilling the Corn:

Step 24.) If desired, you can leave the husks on the corn. Pull the husks back gently, remove the silk, and then pull the husks back up to cover the kernels. This helps steam the corn and keeps it moist. If grilling without husks, simply remove husks and silk completely.

Step 25.) Preheat your grill or grill pan to medium-high heat.

Step 26.) Place the corn directly on the hot grill grates. Cook for 15-20 minutes, turning every few minutes with tongs, until the kernels are tender and slightly charred. If grilling with husks, the husks will char and peel back.

Serving:

Step 27.) Remove the corn from the grill. If husks were left on, pull them back to expose the kernels.

Step 28.) Spread the prepared herb butter generously over each ear of hot grilled corn using a knife or spoon. Serve immediately.

Tips for Success:

  • Grilling corn with the husks on helps to steam the corn and keep it moist, resulting in a tender kernel. If you prefer a more charred kernel, remove the husks before grilling.

  • Softened butter is key for easily mixing in the herbs and spices.

  • You can make the herb butter ahead of time and store it in the refrigerator for up to a week. Let it soften at room temperature before using.

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