Grilled Corn on the Cob {+ 3 Flavored Butters}

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The tastiest way to cook corn on the cob! Super easy and full proof, and deliciously charred and flavorful. And everyone will love the seasoned butters to slather over it!

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes


Grilled Corn

  • 8 ears corn, husked (or desired amount)
  • 8 Tbsp plain butter or seasoned butter for serving, recipes follow
  • Salt and pepper

Garlic Parmesan Butter

  • 8 Tbsp butter, divided
  • 2 garlic cloves, minced (2 tsp)
  • 1/2 cup finely freshly grated parmesan cheese
  • 1/2 tsp dried Italian seasoning

Herb Butter

  • 8 Tbsp butter, softened
  • 2 1/2 Tbsp finely minced fresh parsley
  • 1 Tbsp minced fresh chives
  • 1/8 tsp garlic powder

Chili Lime Butter

  • 8 Tbsp butter, softened
  • 1 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp lime zest
  • 2 tsp lime juice
  • 1 tsp honey
  • 1 Tbsp finely minced fresh cilantro


Grilled Corn on the Cob

  1. Preheat a gas grill over medium high heat to about 450 degrees. Brush grill grates clean.
  2. Once grill is preheated, place corn on grill, leaving space between them. Let grill (with lid closed) until charred on all sides, turning every few minutes, about 8 – 12 minutes total.
  3. Roll in butter or spread butter over hot corn, if using unflavored butters season corn with salt.

Garlic Parmesan Butter

  1. Place 7 Tbsp slightly softened butter in a small mixing bowl. Melt 1 Tbsp butter in a small saucepan over medium heat. Add garlic and saute until just barely becoming golden brown, about 30 – 60 seconds.
  2. Pour mixture over butter in dish along with parmesan and Italian seasoning. Mix while seasoning with salt to taste as needed.

Herb Butter

  1. In a small mixing bowl stir together butter, parsley, chives, garlic powder and season with salt and pepper to taste.

Chili Lime Butter

  1. In a small mixing bowl stir together butter, chili powder, cayenne pepper, lime zest, lime juice, honey, cilantro and season with salt and pepper to taste.

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