There’s nothing quite like biting into a perfectly grilled ear of corn on a summer evening—the smoky char, the burst of sweetness, the way it makes even the simplest meal feel special. But let me tell you, friends, the real magic happens when you slather that golden goodness with homemade herb butter. I learned this trick from my grandma, who swore by her “fancy butter” (as she called it) to make every backyard barbecue unforgettable. That first taste of warm corn dripping with garlicky, herby goodness? Pure summer joy. Trust me, once you try this herb butter corn on the cob, you’ll never go back to plain old butter again!
Why You’ll Love This Herb Butter Corn on the Cob
This isn’t just corn—it’s a flavor explosion waiting to happen! Here’s why it’s my go-to summer side:
- Effortless elegance: Fancy enough for guests but ready in under 30 minutes
- Herb garden magic: Fresh parsley and chives make it taste like summer in every bite
- Totally customizable: Add more garlic, spice it up, or swap herbs based on what’s in your fridge
- Crowd-pleaser guarantee: I’ve never brought leftovers home from a cookout
The best part? That glorious melted herb butter dripping down your fingers—pure happiness!
Ingredients for Herb Butter Corn on the Cob
- 4 ears of corn, husked
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Pro tip: Make sure your butter is softened—it mixes into that herby goodness so much better!
The Simple Tools You’ll Need
Don’t worry—you probably already have everything for this herb butter corn adventure! Here’s what I grab from my kitchen:
- A trusty grill (charcoal or gas both work beautifully)
- One small mixing bowl for our herby butter masterpiece
- A spoon or spatula for mixing
- Tongs for flipping those golden ears
That’s it! No fancy gadgets needed—just good old-fashioned summer cooking.
How to Make Herb Butter Corn on the Cob
Ready to transform ordinary corn into something extraordinary? Let me walk you through my foolproof method—it’s so easy you’ll wonder why you haven’t been making it this way forever!
Step 1: Prepare the Herb Butter
First, grab that softened butter—this is crucial for easy mixing! Toss it in a bowl with all your chopped herbs and spices. Now here’s my secret: mush everything together with the back of a spoon first, then switch to a folding motion. This gets every single herb evenly distributed. Taste as you go—want more garlic? Add it! Love pepper? Go wild! The butter should look like a green-flecked masterpiece when you’re done.
Step 2: Grill the Corn
Get that grill nice and hot before the corn hits the grates—you want to hear that satisfying sizzle! Lay the ears down and resist the urge to move them for at least 3 minutes. I give mine a quarter turn every 3-4 minutes for those perfect grill marks. You’ll know it’s ready when some kernels get those adorable little black freckles (about 10-15 minutes total). Don’t worry if some husk bits char—that’s flavor!
Step 3: Apply the Herb Butter
Here’s where the magic happens—butter those ears IMMEDIATELY after they come off the grill! The heat makes the corn drink up that herby goodness like a sponge. I use my hands (careful, it’s hot!) to really work it into every nook. Trust me, that first buttery bite will make all your neighbors jealous!
Tips for Perfect Herb Butter Corn on the Cob
Let me share my hard-earned secrets for next-level herb butter corn! First—no grill? No problem! Boil your corn for about 7 minutes instead, then butter it hot. Want some heat? Stir in chili flakes or smoked paprika to the butter mix. And here’s my favorite trick: Make extra herb butter and keep it rolled in parchment in the fridge—it’s amazing on toast, potatoes, or roasted veggies all week!
Serving Suggestions
This herb butter corn deserves center stage at your next cookout! I love pairing it with juicy grilled chicken thighs or smoky ribs—the buttery corn cuts through the richness perfectly. For lighter meals, try it alongside a crisp cucumber salad or my mom’s famous tomato-basil pasta salad. And don’t forget cold lemonade or an ice-cold beer to wash it all down—pure summer bliss!
Storage and Reheating
Got leftover herb butter? Store it in an airtight container in the fridge for up to a week—it’s perfect for jazzing up other meals! For leftover corn, wrap it in foil and reheat it on the grill or in the oven for a few minutes to bring back that fresh-off-the-grill taste.
Herb Butter Corn on the Cob FAQs
Can I use dried herbs instead of fresh?
Absolutely! Use about 1/3 the amount since dried herbs are more concentrated. My favorite combo is 2 teaspoons dried parsley + 1 teaspoon dried chives + 1/2 teaspoon dried thyme. Just mix them into the butter and let it sit for 10 minutes so the flavors bloom.
How long should I boil corn instead of grilling?
Bring a big pot of water to boiling, then drop in your husked corn. Set your timer for 7 minutes—that’s the sweet spot where kernels stay crisp-tender. Drain immediately and butter while piping hot!
Can I make the herb butter ahead?
You bet! I often whip up a double batch on Sunday for the whole week. Store it rolled in parchment paper or in an airtight container in the fridge. The flavors actually deepen overnight—just let it soften slightly before spreading.
What if my corn isn’t super fresh?
No worries! Add 1 tablespoon of honey or sugar to your boiling water—it helps revive older corn’s sweetness. For grilling, soak ears in cold water for 30 minutes first to add moisture.
Can I freeze leftover herb butter?
Yes! Portion it into ice cube trays or roll into logs wrapped tightly in plastic. Frozen herb butter keeps beautifully for 3 months—perfect for grabbing a little summer flavor mid-winter!
Nutritional Information
Nutritional values are estimates and vary based on ingredients. Per serving: 250 calories, 15g fat (9g saturated), 25g carbs, 3g fiber, 5g sugar, 4g protein, 150mg sodium, 35mg cholesterol.
Made this herb butter corn? I’d love to hear how it turned out! Rate it below or tag me on social—let’s spread the summer joy!
PrintIrresistible Herb Butter Corn on the Cob in Just 30 Minutes
A simple and flavorful way to enjoy corn on the cob with herb butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 ears of corn, husked
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix the softened butter, parsley, chives, thyme, garlic powder, salt, and pepper until well combined.
- Place the corn on the grill and cook for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Remove the corn from the grill and immediately spread the herb butter over each ear while it’s still hot.
- Serve immediately and enjoy.
Notes
- You can also boil the corn instead of grilling it.
- For a spicier version, add a pinch of chili powder to the herb butter.
- Store any leftover herb butter in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
