Grilled corn on the cob with herb butter is the simplest recipe that delivers the biggest payoff at any summer cookout. Fresh sweet corn goes directly onto the hot grill, where the kernels steam inside their own husks and pick up a faint smokiness that no stovetop method can replicate. Slather the hot ears with butter whipped with garlic, chives, parsley, and a squeeze of lemon, and you have the kind of side dish people reach for before they even touch the main course.

Why You’ll Love This Grilled Corn On The Cob

• Only 15 minutes on the grill — faster than boiling a pot of water.
• The herb butter takes 3 minutes — whip it while the corn cooks.
• Perfect for a crowd — corn is cheap, and everyone loves it.
• Real smoky flavor — the husk chars and perfumes the kernels inside.
• Endlessly customizable — change the herbs, add spice, or swap in lime.

Ingredients

• 12 ears fresh ears of corn, in husk (look for bright green husks with moist, golden silk at the tip)
• 8 tbsp (1 stick) unsalted butter, softened (soft enough to mash with a fork)
• 2 tbsp fresh chives, finely minced
• 2 tbsp fresh flat-leaf parsley, finely minced
• 2 cloves garlic, microplaned or very finely minced (microplaning breaks it down so it melts into the butter)
• 1 tsp lemon zest (brightens the whole butter)
• 1 tsp flaky sea salt (Maldon or similar)
• 1/2 tsp black pepper (freshly cracked)
• pinch cayenne pepper (optional, for a faint warmth)

Equipment

• Gas or charcoal grill at medium-high heat
• Long-handled grill tongs for turning the ears
• Mixing bowl and fork for the herb butter
• Basting brush or butter knife
• Aluminum foil to keep finished ears warm

How to Make Grilled Corn On The Cob

Step 1 — Prep the corn (5 minutes)

Peel back the husks — but do not remove them — and strip away the silk. Fold the husks back up around the ear to create a natural wrapper. This is the key to juicy, perfectly steamed corn: the husk traps moisture and protects the kernels from direct flame while letting smoke through. Soak the husked ears in a sink full of cold water for 10 minutes (or at least dampen them thoroughly). The water on the husk creates steam inside and prevents the outer layers from burning before the corn is cooked through.

Step 2 — Make the herb butter (3 minutes)

While the corn soaks, combine the softened butter, chives, parsley, garlic, lemon zest, salt, pepper, and cayenne in a bowl. Mash and stir with a fork until everything is evenly distributed. Taste and adjust the salt. The butter should be highly seasoned because it needs to flavor a lot of corn. Set it at room temperature so it stays spreadable — cold butter will not melt into those hot kernels.

Step 3 — Heat the grill (5 minutes)

Preheat your grill to medium-high, around 400 to 425 degrees Fahrenheit. You should be able to hold your hand about 5 inches above the grate for 4 to 5 seconds. Clean the grates thoroughly with a wire brush and oil them with a paper towel dipped in vegetable oil using your tongs. Clean, oiled grates prevent the husks from sticking and tearing when you go to turn the ears.

Step 4 — Grill the corn (12 to 15 minutes)

Lay the damp ears directly on the grill grate. Close the lid and cook for 3 to 4 minutes per side, turning the corn a quarter turn every 3 to 4 minutes so all sides spend equal time near the heat. You will hear the corn sizzle and see the husks begin to char — black spots on the outer leaves are fine and expected. Pull an ear off, peel back a small section of husk, and press a kernel with your fingernail. If the liquid that comes out is milky and the kernel is plump and tender, the corn is done. Clear liquid means it is undercooked; a thick paste means it is overcooked.

Step 5 — Pull, peel, and butter (3 minutes)

Transfer the cooked ears to a sheet of foil and let them rest for 2 minutes — this lets the internal temperature equalize so the last few kernels cook through with residual heat. Peel the husks back completely (they make a natural handle if you fold them down) and slather each ear with a generous spoonful of herb butter. The butter will melt on contact and coat every kernel. Serve immediately.

Pro Tips

Buy corn the same day you grill it. Fresh corn starts converting sugar to starch the moment it is picked. Within 48 hours, a sweet ear can taste starchy and dull. For the science behind this conversion, Serious Eats breaks down exactly what happens to corn after harvest.

Do not shuck before grilling. The husk is not waste — it is a steaming vessel that protects the kernels from the intense direct heat of the grill. Corn grilled without husks chars on the outside before the interior is fully cooked.

Use unsalted butter so you can control the salt level. Salted butter varies wildly by brand and can make the corn too salty before the herbs even get a chance to shine.

Double the herb butter recipe. The leftovers keep in the fridge for a week and are incredible on steak, seafood, toast, or baked potatoes. Roll it into a log in plastic wrap and slice off rounds as needed.

For extra char with less mess, peel the husks back, remove the silk, then tie the husks together at the top with a strip of torn husk to create a handle. Oil the bare kernels directly and grill. You get more caramelization but need to watch for burning.

Variations & Substitutions

Elote-style (Mexican street corn)

After grilling, slather the corn with 1/4 cup mayonnaise mixed with 1 tablespoon of lime juice. Roll each ear in 1/2 cup of grated cotija cheese, dust with chili powder, and serve with lime wedges. This is the version you see from street carts in Mexico City, and it is dangerously addictive.

Butter-free garlic and herb version

Skip the butter entirely. Instead, brush the hot grilled corn with extra-virgin olive oil and sprinkle with the herb mixture. You will get a lighter, more herb-forward flavor that works well if you are pairing the corn with other rich dishes.

Spicy sriracha butter

Replace the cayenne with 1 to 2 tablespoons of sriracha mixed into the herb butter. The sweetness of the corn against the chili heat is a combination kids and adults both love.

Storage & Reheating

Refrigerator: Wrap leftover ears tightly in foil or plastic wrap and refrigerate for up to 3 days. The kernels will lose some of their snap but the flavor holds up well.

Freeker: Grilled corn freezes better than you might expect. Let the ears cool, then wrap individually in plastic and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.

Reheating: The best method is back on the grill for 3 to 4 minutes per side to re-crisp the kernels. In a pinch, microwave wrapped in a damp paper towel for 60 to 90 seconds. You can also cut the kernels off and saute them in a skillet with a tablespoon of butter for 4 to 5 minutes until they are hot and slightly caramelized.

What to Serve With Grilled Corn On The Cob

Grilled corn on the cob is the universal side dish at any summer cookout. It pairs naturally with our smoked pulled pork sliders for a complete Independence Day feast. If you want to round out the table with another make-ahead dish, try serving it alongside our broccoli burrata pasta salad — the cool, creamy pasta is a great contrast to the hot, charred corn. And for those looking for a lighter main to go with it, our high-protein chicken burrito bowl is a fast, satisfying option that fits the summer cookout vibe perfectly.

Nutrition Information

Per ear (with herb butter): approximately 150 calories, 3 g protein, 17 g carbohydrates, 9 g fat, 2 g fiber. Values are estimates based on average ear size and butter coverage.

Frequently Asked Questions

Can I grill corn without soaking the husks?

Soaking helps, but it is not mandatory. If you skip the soak, the outer husk will char faster, but the inner layers will still provide some insulation. The total cook time might be a minute or two shorter. Just keep a closer eye on the ears and turn them more frequently.

Is it better to grill corn in or out of the husk?

In the husk steams the corn and keeps it juicy — this is our recommended method. Grilling bare corn (with the husks removed) gives you more char and caramelization but dries the kernels out faster. If you want char, try pulling the husks back just for the last 2 minutes of cooking.

How do I pick the best corn at the store?

Feel through the husk — the kernels should feel plump and uniform with no gaps. Pull the husk back slightly at the tip and press a kernel with your fingernail. If a milky liquid squirts out, it is fresh and ripe. Clear juice means it is too young; thick paste means it is past its peak. Look for golden-brown silk at the top, not dry and brittle.

Can I make the herb butter ahead of time?

The herb butter keeps beautifully. Make it up to 3 days ahead and store it covered in the refrigerator. Let it soften at room temperature for 20 minutes before serving, or simply spread it on the hot corn and let the heat melt it. You can also freeze it for up to a month.

How many ears per person?

Plan on 2 ears per person if corn is part of a larger spread with several other sides. If it is one of only 1 or 2 sides, budget for 3 per person. Corn is one of the first things to disappear at any barbecue.

Twelve minutes on a hot grill and three minutes of butter prep — that is all it takes to make the most requested side dish of the summer. This is the recipe you can throw together while the burgers are finishing and still have everyone asking how you got the corn so smoky and sweet. Once you taste that first ear with the herb butter melting off the charred husk, you will never go back to boiling a pot of water. Save this one for your next cookout — and double the recipe because there is never enough.