Grilled Corn with Garlic Herb Butter: Grilled Corn with Garlic Herb Butter Recipe

Summer Evenings and Sweet Corn

There is nothing like summer corn. I wait for it all year. The smell of it grilling takes me right back to my childhood.

We would eat it on the back porch. Butter would drip down our chins. We didn’t mind one bit. Those were happy, simple times.

The Magic is in the Butter

Plain butter is good. But herbed butter is magic. It soaks right into the hot corn. This matters because flavor should be in every bite, not just on top.

Let your butter soften on the counter. Mash it with a fork. Add the garlic, herbs, and that bright lemon zest. Doesn’t that smell amazing? It makes all the difference.

A Little Grill Trick

My husband used to lose all our butter to the fire. It would drip and flame up! I still laugh at that. Then we learned a simple trick.

Lay a piece of foil on the grill grates. Put your corn on that. The butter stays with the corn, not the coals. It keeps the corn juicy and cooking just right.

Why This Simple Meal Matters

Food is more than eating. It is about being together. Shucking corn on the steps with family starts the party. It gets everyone talking and laughing.

This matters. These small rituals connect us. They turn a meal into a memory. Do you have a summer food that makes you think of family?

Fun Fact and a Question

Fun fact: A single ear of corn has about 800 kernels. They are always in an even number of rows! I love little facts like that.

Now, I want to know your way. Do you have a special topping for your corn? Is it spicy, cheesy, or tangy? Share your favorite with me.

Your Turn to Make Memories

Try this garlic herb butter. It is so easy. Let the kids mix it with their hands. Getting messy is part of the fun.

Grill that corn until it has little dark spots. Then gather everyone. Eat outside if you can. Tell a story from your own summer childhood. What was your best backyard meal?

Ingredients:

Ingredient	Amount	Notes
Corn	15 ears
Unsalted butter	2 sticks	Softened, not melted
Minced garlic	2 teaspoons
Salt	½ teaspoon
Black pepper	½ teaspoon
Fresh basil	2 teaspoons	Chopped
Fresh oregano	2 teaspoons	Chopped
Lemon zest	2 teaspoons
Green onions	2 tablespoons	Finely chopped

Summer Corn, Just Like Grandpa Grilled It

Hello, my dear. Come sit a spell. Let’s talk about summer corn. I remember my grandpa’s garden. The stalks were taller than me! We’d shuck it right there, feeling the summer sun. Doesn’t that smell amazing? Fresh corn and green grass. This recipe brings that all back. It’s simple, but the butter makes it special. That garlic herb butter is magic, I tell you. It soaks into every sweet kernel. I still laugh at how fast it disappears at picnics. Let me show you how we make it.

• Step 1: First, make your magic butter. Let two sticks of butter get soft on the counter. Put them in a small bowl. Mash them gently with a fork until they are soft. Now, add the minced garlic, salt, and pepper. Mash it all together until it’s mixed. Your kitchen will start to smell wonderful already.
• Step 2: Next, add the fresh herbs. Chop your basil and oregano nice and fine. Toss them in with the green onions and lemon zest. Mash it all into the butter again. See all those pretty green flecks? That’s the good stuff. Now, cover the bowl and put it in the fridge. (A hard-learned tip: Don’t melt the butter first! Soft butter mixes best. Melted butter makes a runny mess.)
• Step 3: Time for the corn! Pull the husks and silk off all your ears. Get them nice and clean. Now, get your grill hot. I use a medium heat. Lay a big piece of tin foil right on the grill grates. This keeps our lovely butter from dripping away into the fire. Smart, right?
• Step 4: Bring out your chilled butter. Scoop a good spoonful onto each ear of corn. Place the corn on the foil. As it cooks, use a brush to baste it. Turn the ears often. Coat them in that herby, garlicky goodness. Grill them for about 15 to 20 minutes. You’ll see some golden-brown spots. Do you like your corn with more char or less? Share below!

Cook Time: 15–20 minutes
Total Time: 30 minutes
Yield: 15 servings
Category: Side Dish

Three Fun Twists on Our Classic

This recipe is like a favorite dress. You can accessorize it differently! Here are three fun ways to change it up. Try one next time. It keeps things exciting in the kitchen.

• Smoky & Spicy: Add a teaspoon of smoked paprika and a pinch of cayenne pepper to the butter. It gives a little warm kick!
• Everything Bagel Style: Skip the herbs. Mix in two tablespoons of everything bagel seasoning instead. So salty and crunchy.
• Lemon-Parmesan: Add an extra teaspoon of lemon zest. After grilling, roll the hot corn in grated parmesan cheese. It gets all melty and tangy.

Which one would you try first? Comment below!

Serving Your Sunny Corn

This corn is the star of any backyard meal. I love to serve it on a big platter. Let everyone grab their own ear. It’s messy and fun. For sides, keep it simple. A big tomato salad or some baked beans are perfect. They don’t fight for attention. For drinks, I have two favorites. A cold glass of lemonade is classic. For the grown-ups, a crisp lager beer pairs beautifully. It cuts through the rich butter. Which would you choose tonight?

Storing Your Summer Sunshine

Let’s save that summer flavor. First, let your grilled corn cool completely. Wrap each ear tightly in foil or plastic wrap. It will keep in the fridge for three days.

You can freeze it, too. I wrap each cooled ear twice. I use plastic wrap and then a freezer bag. It keeps for up to three months. Thaw it in the fridge overnight.

To reheat, place the wrapped corn in a 350°F oven for 15 minutes. You can also use the grill again for a few minutes. This brings back the smoky taste.

I once lost a whole batch to freezer burn. I learned that double-wrapping is key. It keeps the corn tasting fresh from the garden.

Storing food well means less waste. It also lets you enjoy summer any day. Have you ever tried storing it this way? Share below!

Grilling Troubles? Easy Fixes Here

Is your butter melting into the fire? Use a sheet of foil on the grill grate. It creates a safe cooking surface. Your butter will stay on the corn.

Are the herbs burning? Mix them into softened butter, not melted. Soft butter sticks to the corn better. It creates a protective, tasty coating.

Is the corn drying out? Baste it while it cooks. Turn the ears often. Use all that garlic herb butter. I remember when I forgot to baste. The corn was a bit sad.

Fixing small problems builds your cooking confidence. It also makes the food taste so much better. Good technique brings out the best flavors. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this gluten-free? A: Yes! Corn, butter, and herbs are naturally gluten-free. Just check your ingredient labels to be sure.

Q: Can I make the butter ahead? A: Absolutely. Make the garlic herb butter up to three days early. Keep it chilled in the fridge.

Q: I don’t have fresh herbs. A: Use dried. *Fun fact: use one-third the amount of dried herbs.* So, use about ¾ teaspoon of each dried herb.

Q: I’m cooking for fewer people. A: Easy! Just divide the recipe. Two ears of corn? Use about two tablespoons of your flavored butter.

Q: Any optional add-ins? A: A sprinkle of grated Parmesan cheese at the end is lovely. A tiny squeeze of fresh lemon is nice, too. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It always reminds me of big family cookouts. The smell of grilled corn is pure happiness.

I would love to see your creations. Did you add your own twist? Share a picture with your friends and family.

You can tag my blog’s Pinterest page too. It makes my day to see your summer tables. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.