I love how this grilled corn on the cob transforms simple ingredients into a smoky, golden delight. Each cob is charred to perfection, brushed with herb-infused butter, and bursting with fresh summer flavor—a crowd‑pleaser at barbecues or a quick side dish for any meal.

Why You’ll Love This Recipe

I smile every time I hear that satisfying snap when someone bites into these cobs. The smoky char, the sweet kernels, and the garlic‑herb butter combine into a classic summer treat that I can’t resist. It’s easy to make, bursts with flavor, and pairs perfectly with grilled meats, burgers, or even as a solo snack.

Ingredients

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

Fresh corn cobs (husks on or off, as preferred)
Unsalted butter, softened
Garlic, finely minced
Fresh parsley or cilantro, finely chopped
Fresh lime juice
Salt and black pepper

Directions

Preheat my grill to medium‑high heat.
If grilling husked corn, soak the cobs in water for 15 minutes to prevent burning.
In a small bowl, mix softened butter, garlic, chopped herbs, a squeeze of lime juice, salt, and pepper.
Place corn on the grill—if husked, place directly, rotating every 2–3 minutes until all sides have char marks (about 10–12 minutes). If husks are on, grill for 15–18 minutes, turning occasionally until husks are blackened.
Remove corn from the grill and let it rest briefly.
Brush each cob with the garlic‑herb butter, coating evenly. Serve warm.

Servings and timing

This recipe makes about 4 servings (1 cob each).

Prep time: 10 minutes (plus optional 15‑minute soak)
Cook time: 12–18 minutes
Total time: 25–35 minutes

Variations

Spicy kick: Stir in a pinch of chili powder or cayenne into the butter mixture for heat.
Cheesy topping: After buttering, sprinkle grated Parmesan or crumbled cotija over the hot corn.
Mexican street‑corn style: Finish with a squeeze of lime, chopped cilantro, mayonnaise, and a dusting of chili powder.
Vegan version: Replace butter with dairy‑free spread and use nutritional yeast for a cheesy flavor.

Storage/Reheating

Storage: Place cooled cobs in an airtight container or resealable bag and refrigerate for up to 4 days.
Reheating: Reheat in a 350 °F preheated oven for about 5 minutes, or microwave a wrapped cob for 1–2 minutes until warm. I always add a little extra butter before reheating to keep it juicy.

FAQs

How do I prevent the corn from drying out on the grill?

I soak husked corn in water for about 15 minutes before grilling. The moisture helps keep the kernels juicy and prevents them from drying out or burning.

Should I grill corn with husks on or off?

I enjoy both methods! Husk‑on locks in moisture and gives a sweeter result, while husk‑off lets me get direct char for more smoky flavor. It depends on the texture and taste I’m after.

Can I make this recipe ahead of time?

Yes—I sometimes grill the corn ahead and store it in the fridge. When I’m ready to serve, I reheat it in the oven and brush on fresh butter just before serving to preserve the flavor.

What sidedishes pair well with grilled corn?

I love pairing this corn with grilled chicken, steak, or veggie skewers. It also goes great with fresh green salads, coleslaw, or potato salad for a full summer meal.

How can I make it gluten‑free or dairy‑free?

It’s naturally gluten‑free. For a dairy‑free version, I swap in a plant‑based butter or spread. Nutritional yeast adds a nice cheesy flavor without dairy.

Conclusion

Grilled corn on the cob is a simple pleasure I find irresistible: smoky char, buttery richness, and summer freshness. With easy prep, flexible variations, and minimal ingredients, it’s a go‑to recipe for gatherings or casual dinners. I’m always eager to fire up the grill and enjoy these golden cobs while they’re hot!