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Crispy Grilled Garlic Butter Corn on the Cob

crispy grilled garlic butter corn on the cob - featured image

A quick and easy summer side dish featuring fresh corn grilled to crispy perfection with a flavorful garlic butter and smoked paprika coating.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 4 tablespoons unsalted butter, softened
  • 3 large garlic cloves, finely minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon olive oil

Instructions

  1. Remove husks and silks from each ear of corn. Rinse under cold water and pat dry with a towel (about 5 minutes).
  2. In a small bowl, combine softened butter, minced garlic, smoked paprika, salt, and pepper. Mix until smooth and well combined. Set aside.
  3. Preheat grill to medium-high heat (about 400°F). If using charcoal, wait until coals are covered with white ash.
  4. Brush each ear of corn lightly with olive oil to help crisp the kernels and prevent sticking.
  5. Place corn directly on grill grates. Cook for 10-12 minutes, turning every 2-3 minutes to get even char marks.
  6. During the last 3 minutes of grilling, brush garlic butter mixture generously over the corn, turning to let butter melt and crisp without burning garlic.
  7. Remove corn from grill and sprinkle with chopped fresh parsley if desired.
  8. Serve immediately for best crispy texture and flavor.

Notes

To avoid burning garlic, apply half the garlic butter at the start and the rest near the end of grilling. Turn corn every 2-3 minutes for even charring. Use softened butter for easier application. For a dairy-free version, substitute butter with plant-based margarine or coconut oil. Add cayenne or chili flakes for heat. Leftovers can be stored in foil in the fridge for up to 2 days and reheated on grill or broiler.

Nutrition

Keywords: grilled corn, garlic butter corn, summer side dish, easy corn recipe, smoky grilled corn, barbecue side