Welcome to SUMMER! I got a new grill. Whoo-hoo! I have lived without a grill for about 5 years now. Oh, how I missed it! I’m re-learning all my old grill tricks and recipes. Today, I want to share a new one for me. Why did I wait so long to try grilling corn-on-the-cob? It’s so easy and delicious! My new grill is a Weber Spirit IIe. Although it’s not super large in size and is pricier than most grills, it is the best grill that I have ever used. I would recommend it.
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Now…on to the grilled corn with herb butter recipe. I read a recipe on the Weber website and tweaked one for my family’s taste. This is so simple.
For grilling 6-10 ears of corn, you need softened butter, (I zap cold butter in the microwave about 30 seconds, rotating a couple times), then mix in dried chives, basil, tarragon, black pepper and grated parmesan cheese.
Buy the corn-on-the-cob still in the husks…so cheap. Right now, I get them priced six for $1…you can feed a crowd on that budget! Our July 4th cookout party will definitely have them on the menu. I keep the corn in the fridge, still in the husks, until I’m ready to prepare them.
To prep the corn, remove the husks by grabbing the top end of the ear where all the silks are coming out. Pull down hard to remove the silks and outer husk together. You will need to do this at least twice (depending on size of corn and/or the size of your hands).
It’s kind of like peeling a banana. Don’t worry about all the silks that might still be attached, just rub the corn with your hands until almost all of them are gone…a few strings of silk left on there won’t hurt.
Now, lightly coat the corn with the butter. Use your hands and get messy.
Completely coat the ears of corn with the butter mixture. Sorry, I don’t have a good pic of this, but you want them coated lightly. Smooth all the butter into the crevices of corn kernels.
Pre-heat your grill. Grill the corn for about 15 min. total, keeping medium heat around 400 F degrees. Rotate the cobs about every 3 minutes and close the lid in between turning the corn.
Keep them warm in a low heat oven and slather with any remaining butter mixture before serving.
Since it’s corn, it goes as a side dish with everything.
I’ve served it up with steak, barbecue, chicken drumsticks …just in the last two weeks. They also make a great leftover snack.
I’m a little obsessed.
Enjoy & be blessed,
Grilled Corn with Herb Butter
This easy grilled corn-on-the-cob is a crowd pleaser. It's sweet, salty and cheesy-buttery delicious!
- 6-10 ears corn-on-the-cob still in husks
- 8 tbsp butter softened
- 1 tbsp dried chives
- 1/2 tsp dried basil
- 1/2 tsp dried tarragon
- 1/2 tsp black pepper
- 1/4 cup grated parmesan cheese
Mix softened butter, chives, basil, tarragon, black pepper, and parmesan in small bowl.
Husk the ears of corn. Leaving a few strands of silk is fine.
Lightly coat the ears of corn completely with butter mixture with your hands.
Pre-heat grill. Grill ears of corn on medium heat (about 400 F degrees) for 15 minutes.
Rotate ears of corn every 3 minutes and keep grill lid closed in between rotating corn.
Keep finished corn warm in low heat oven until ready to serve.
Slather corn with any remaining butter mixture for serving.