This grilled corn on the cob is ears of fresh corn that are cooked until charred and caramelized, then brushed with garlic and herb butter. A quick and easy side dish that’s perfect for summer entertaining.

You can’t go wrong with corn during the summer time, some of my favorite preparations include Mexican corn salad, black bean corn salad and this simple yet satisfying grilled corn. Serve your corn alongside other summer time favorites such as dill potato salad for a memorable meal!

Grilled Corn on the Cob Recipe | Corn Recipe #corn #grilling #summer #sidedish #dinner #dinneratthezoo Grilled Corn on the Cob Recipe | Corn Recipe #corn #grilling #summer #sidedish #dinner #dinneratthezoo

Grilled corn on the cob topped with garlic and herb butter on a sheet pan.

How do you make grilled corn?

This recipe starts with fresh corn on the cob – you can use yellow, white or bi-color corn. The corn is brushed with a little oil, then placed on the grill to cook for about 8-10 minutes. Be sure to turn your corn frequently so that all of the sides will cook evenly. If you don’t have an outdoor grill, you can cook your corn indoors on a stove top grill pan. The final step is to brush the corn with garlic and herb butter. You can slice the corn off the cob, or serve it on the cob.

Corn cobs on a sheet pan.

How to choose corn

This is a simple recipe, so the better the ingredients, the better the recipe will turn out. You want to make sure that your corn is fresh so that it will have maximum flavor. When you’re at the store, look for corn that has brown silk coming out the top that’s slightly sticky. If the silk is black or very dry, the corn is less likely to be fresh. The husk should be bright green and fresh looking. In addition, you can feel the corn through the husk to make sure the kernels are full and that there are no holes where kernels are missing.

Butter with garlic, herbs, salt and pepper.

How to shuck corn

To shuck your corn, you’ll want to start by gripping the silk and leaves on top, and firmly pulling down to one side. Repeat pulling down the leaves and silk until your corn is exposed. I like to remove the silk, then bend my husks back and tie them into place with kitchen twine for a nice presentation. That being said, you can just as easily remove the leaves and silk entirely for a simpler method. The final step is to use a clean brush and gently brush over the corn kernels to remove any excess pieces of silk that might be remaining.

Corn cobs on a grill pan being brushed with herb butter.

How long will corn on the cob last in the fridge?

As soon as corn is picked, the sugars in the kernels start to convert to starch. It’s best to eat your corn as soon as possible when you bring it home from the store. You can store your corn on the cob in the fridge for a maximum of 3 days. I recommend leaving the corn in its husk until you’re ready to cook it.

Grilled corn cut off the cob with herb butter in a bowl.

Grilled corn on the cob variations

  • Cilantro Lime: Use chopped fresh cilantro instead of parsley, and add 1/4 teaspoon lime zest and 1/4 teaspoon chili powder to your butter mixture.
  • Italian Herb: Add 1/4 teaspoon dried Italian seasoning along with 2 tablespoons of parmesan cheese to the seasoned butter recipe.
  • Bacon: Sprinkle finely diced crumbled bacon over the corn cobs.

I make grilled corn all summer long, it’s my favorite way to enjoy this delicious seasonal treat!

More great summer side dishes

5 from 13 votes

Grilled Corn on the Cob

AuthorSara Welch
Grilled corn on the cob topped with garlic and herb butter on a sheet pan.
This grilled corn on the cob is ears of fresh corn that are cooked until charred and caramelized, then brushed with garlic and herb butter. A quick and easy side dish that's perfect for summer entertaining.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course Side
Cuisine American
Serves 8


  • 8 ears corn shucked
  • 1 tablespoon olive oil
  • 6 tablespoons butter
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • salt and pepper to taste


  • Preheat an outdoor grill or grill pan to medium heat.
  • Brush the olive oil all over the corn.
  • Place the corn on the grill. Cook for 2-3 minutes per side or until kernels are starting to brown, turning occasionally. The total cook time is about 8-10 minutes.
  • Place the butter, garlic, parsley, thyme, salt and pepper in a bowl.
  • Microwave in 30 second increments until butter is melted. Stir to combine.
  • Brush the butter mixture over the grilled corn. Serve immediately.


Calories: 92kcal | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 75mg | Vitamin A: 275IU | Vitamin C: 0.4mg | Calcium: 3mg

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5 from 13 votes

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Recipe Rating


  1. 5 stars
    This side dish looks really great! Definitely having this on our table , such a great addition!

  2. 5 stars
    We added marjoram and sage into the melted butter for grilled corn and zucchini. Adds an extra amount of pizazz to the flavor profile!

  3. 5 stars
    Loved this recipe so much! It has quickly become a family favorite and was delicious with our barbecue dinner last night!

  4. 5 stars
    I love corn on the cob. And, your corn on the cob recipe looks so delicious and easy to make. I can’t wait to try this grill recipe.

  5. 5 stars
    Nothing better than corn on the cob in the summer! So easy and delicious; I’m saving this to make with dinner tonight!