Memorial Day Grilled Corn (Printable View)

Grilled sweet corn served with four herbed butters—parsley-chive, basil-lemon, cilantro-lime, Parmesan-paprika.

# Ingredient List:

→ Corn

01 - 8 ears fresh sweet corn, husked

→ Basic ingredients

02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Herbed butters

05 - 1 cup (2 sticks) unsalted butter, softened
06 - 2 tablespoons finely chopped fresh parsley
07 - 2 tablespoons finely chopped fresh chives
08 - 2 tablespoons finely chopped fresh cilantro
09 - 2 tablespoons finely chopped fresh basil
10 - 1 clove garlic, finely minced
11 - 1 teaspoon smoked paprika
12 - 1 tablespoon finely grated Parmesan cheese
13 - 2 teaspoons fresh lime juice
14 - 1 teaspoon lemon zest
15 - 1/2 teaspoon crushed red pepper flakes

# How to Make:

01 - Heat the grill to medium-high (about 400–450°F). Clean and oil the grates so corn releases easily.
02 - Brush each ear lightly with the 2 tablespoons olive oil and season evenly with salt and freshly ground black pepper.
03 - Place the ears directly on the grill and turn every few minutes until kernels are tender and lightly charred all over, about 12–15 minutes total. Transfer the corn to a platter.
04 - While the corn cooks, divide the softened butter into four equal portions (about 1/4 cup each) in four small bowls. For Parsley‑Chive butter, stir in 2 tablespoons parsley, 2 tablespoons chives and 1/2 minced clove garlic. For Basil‑Lemon butter, stir in 2 tablespoons basil and 1 teaspoon lemon zest. For Cilantro‑Lime butter, stir in 2 tablespoons cilantro, 2 teaspoons lime juice and 1/2 minced clove garlic. For Parmesan‑Paprika butter, stir in 1 tablespoon grated Parmesan, 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes. Mix each until homogenous.
05 - Serve the grilled corn hot with the four herbed butters in small bowls for guests to spoon or spread onto each ear. Offer napkins and tongs for easy handling.

# Expert Tips:

01 -
  • The four herbed butters turn classic corn into a choose-your-own-adventure side that gets everyone talking.
  • I love how easy it is to switch up the butter flavors with whatever fresh herbs are on hand.
02 -
  • Once I skipped softening the butter and ended up with clumpy, stubborn mixes that just wouldn’t spread well on warm corn.
  • I discovered that grilling on direct heat at first then moving the cobs to the cooler side prevents burnt kernels and allows for even charring.
03 -
  • Always let the butter soften fully; it blends more smoothly and soaks up the flavors of the herbs.
  • Pass a bowl of lime wedges at the table—one squeeze can brighten any of the butters instantly.
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