Grilled Corn on the Cob with Smoky Butter: Your Essential Summer Side Dish
As the days lengthen and the sun warms our skin, nothing quite captures the essence of summer like biting into a perfectly grilled ear of corn. It’s a simple pleasure, yet profoundly satisfying. This recipe elevates that classic experience with a special twist: a luscious Smoky Butter that infuses every kernel with an irresistible depth of flavor. Forget plain butter; this vibrant, aromatic spread transforms ordinary corn on the cob into a sensational side dish that will steal the show at any barbecue, potluck, or family dinner.
Imagine the sweet, juicy burst of fresh corn, kissed by the smoky char of the grill, then slathered with a butter so rich and complex it dances on your palate. That’s exactly what this Grilled Corn on the Cob with Smoky Butter delivers. It’s the ultimate embodiment of summer eating – fresh, flavorful, and incredibly easy to make. Whether you’re a seasoned grill master or a novice, this recipe guarantees a show-stopping side that celebrates the bounty of the season.
If you’re a fan of delicious corn dishes, you might also love our Mexican Corn Salad for a zesty kick, or the comforting richness of our Creamy Corn and Bacon Casserole. But for that quintessential summer grilling experience, read on!
Why Grilled Corn Reigns Supreme
While corn can be prepared in countless ways—boiled, steamed, roasted—grilling offers a distinct advantage that truly sets it apart. The direct heat of the grill imparts a beautiful char to the kernels, enhancing their natural sweetness and adding a smoky complexity that can’t be replicated. This subtle caramelization, combined with the slightly crunchy texture of perfectly cooked corn, creates a sensory experience that defines summer dining. It’s not just about cooking the corn; it’s about transforming it into something extraordinary.
Grilling corn also means less cleanup in the kitchen, allowing you to enjoy the great outdoors while your meal cooks. The simple act of preparing corn on the grill, with its intoxicating aroma wafting through the air, becomes a cherished part of the summer ritual. It’s a versatile side that pairs wonderfully with almost any main course, from grilled meats and poultry to vegetarian delights, making it a go-to for effortless entertaining or a relaxed weeknight meal.
The Magic Behind the Smoky Butter
What makes this grilled corn truly exceptional is the smoky butter. While a pat of plain butter on hot corn is certainly delightful, our Smoky Butter takes it to an entirely new level. This simple concoction is a symphony of flavors designed to complement and elevate the corn’s inherent sweetness. It’s a game-changer, transforming an already beloved vegetable into an unforgettable culinary experience.
Let’s break down the components of this magical butter:
- **Butter (Room Temperature):** The creamy foundation that carries all the other flavors. Room temperature butter is crucial for easy mixing and smooth spreading.
- **Grated Lime Zest:** A burst of bright, citrusy acidity that cuts through the richness of the butter and adds a refreshing zing. It wakes up the palate and enhances the corn’s sweetness.
- **Honey:** A touch of natural sweetness that harmonizes beautifully with the corn, adding a subtle sticky glaze and a deeper layer of flavor. It also helps with the caramelization process on the grill.
- **Salt:** Essential for balancing all the flavors and bringing out the best in both the corn and the butter.
- **Ground Cumin:** This warm, earthy spice introduces a savory note, adding an unexpected depth and a hint of the exotic to the butter.
- **Smoked Paprika:** The star ingredient that gives our butter its signature “smoky” character. Smoked paprika, made from pimientos that have been dried and smoked over oak fires, imparts a rich, complex smokiness without needing a smoke box or extra effort on the grill. It’s a shortcut to incredible flavor.
Together, these ingredients create a butter that’s zesty, sweet, savory, and wonderfully smoky. It’s incredibly easy to whip up and truly transforms a humble ear of corn into something extraordinary. This butter is so good, you might find yourself wanting to put it on everything!
Choosing the Perfect Corn for Grilling
The success of any corn recipe starts with the quality of the corn itself. For the best grilled corn on the cob, always look for fresh, peak-season ears. Here’s what to keep in mind when selecting corn:
- **Husks:** Choose ears with bright green husks that are tightly wrapped around the cob. Avoid husks that are dry, yellowish, or have holes.
- **Silk:** The silk strands should be light brown or golden, slightly sticky, and feel damp. Dry or black silk indicates older corn.
- **Kernels:** Gently peel back a small section of the husk (if permitted) to peek at the kernels. They should be plump, moist, and extend to the tip of the cob. If you see any shriveled or sparse kernels, move on.
- **Weight:** A good ear of corn will feel heavy for its size, indicating juiciness.
Freshly picked corn is always best, as its sugars begin to convert to starch soon after harvest. If possible, buy from local farm stands or farmers’ markets for the freshest possible taste. The sweeter the corn to begin with, the more delicious your grilled creation will be.
Mastering the Art of Grilling Corn
Grilling corn is a simple process, but there are a few methods that yield slightly different results. For this Smoky Butter recipe, we highly recommend grilling the corn in its husks for maximum moisture and a subtle, natural smoky flavor. However, we’ll cover other popular techniques too.
Method 1: Grilling Corn in the Husks (Recommended)
This method is a fantastic way to achieve tender, juicy corn with minimal effort and incredible flavor. The husks act as a natural steaming pouch, locking in moisture and infusing the corn with a gentle smokiness from the grill. Plus, it makes silk removal surprisingly easy after cooking.
Here’s how to do it:
- **Prep the Corn:** Start by trimming the very tops off the corn cobs, primarily to remove excess silk and husks. This makes them fit on the grill better and helps with moisture absorption.
- **Soak for Success:** Fill a large bowl or cooler with cold water and add about 1 tablespoon of salt. Submerge the corn ears (husks and all) and let them soak for at least 10-15 minutes, or up to an hour. Soaking prevents the husks from burning on the grill and helps the corn steam beautifully, ensuring tender, moist kernels.
- **Grill Time:** Once soaked, remove the corn from the water and shake off any excess. Place the corn directly on a preheated grill over medium heat.
- **Cook to Perfection:** Grill for about 20-25 minutes, turning the cobs every 5-7 minutes to ensure even cooking and charring of the husks. You’ll know it’s done when the husks are charred and blackened in spots, and the kernels inside are tender when tested with a knife (carefully peel back a small section of husk to check, if needed).
- **Easy Silk Removal:** After grilling, the husks and silk will peel off effortlessly in one go, thanks to the steaming process. This is often referred to as the “lazy way” because it saves so much time and frustration!
The result is incredibly moist, sweet corn with a delicate smoky essence, perfectly prepared to receive its delicious coat of Smoky Butter.
Method 2: Grilling Shucked Corn Directly
For those who prefer a more intense char and deeper grilled flavor, shucking the corn before grilling is the way to go.
- **Prepare the Corn:** Fully shuck the corn, removing all husks and silk. You can lightly brush the corn with a neutral oil (like olive or vegetable oil) to prevent sticking and encourage even browning, though it’s not strictly necessary.
- **Grill Directly:** Place the shucked corn directly on a preheated grill over medium-high heat.
- **Char and Turn:** Grill for 8-12 minutes, turning every 2-3 minutes, until the kernels are tender and exhibit desired char marks on all sides. Be careful not to overcook, or the corn can become dry.
This method yields corn with a more pronounced smoky and charred flavor, perfect for those who love that distinct outdoor grill taste.
Method 3: Foil-Wrapped Grilled Corn
If you’re aiming for a steamed texture with a hint of grill flavor, or simply want a super-easy, mess-free option, wrapping corn in foil works well.
- **Prep:** Shuck the corn and remove all silk. You can brush with a little butter or oil and season with salt and pepper before wrapping.
- **Wrap:** Wrap each ear tightly in aluminum foil.
- **Grill:** Place the foil-wrapped corn on a preheated grill over medium heat for 15-20 minutes, turning occasionally, until tender.
This method ensures very moist corn, almost like boiling, but with the added benefit of grill heat. It’s a great option for prepping ahead.
Serving Suggestions & Pairings
This Grilled Corn on the Cob with Smoky Butter is incredibly versatile and makes a fantastic addition to almost any summer meal. Its vibrant flavors pair wonderfully with a variety of dishes. Here are some ideas:
- **BBQ Classics:** Serve alongside grilled ribs, brisket, chicken, or our original pairing of Spice-Rubbed Pork Chops with Mustard Bacon Barbecue Sauce.
- **Steak & Burgers:** It’s the perfect fresh and flavorful counterpoint to juicy burgers, hot dogs, or a perfectly seared steak.
- **Seafood:** Grilled shrimp, salmon, or white fish would be beautifully complemented by the smoky, zesty corn.
- **Other Summer Sides:** Complete your spread with other seasonal favorites like Easy Baked Beans with Bacon, a refreshing Herbed Tomato Salad, or crisp Sautéed Green Beans with Cherry Tomatoes.
- **Picnics & Potlucks:** It transports well and is always a crowd-pleaser, making it ideal for gatherings.
Don’t be afraid to experiment! The smoky butter is so flavorful that the corn can even be the star of a lighter meal.
Grilled Corn on the Cob with Smoky Butter Recipe
Grilled Corn on the Cob with Smoky Butter
Deborah Harroun
10 minutes
20 minutes
30 minutes
6 servings
Side Dish
American
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Nothing says summer like grilled corn on the cob! And this Grilled Corn on the Cob with Smoky Butter is so flavorful and the perfect summer side dish.
Ingredients
- 6 ears corn
- 2 tablespoons butter at room temperature
- 1 teaspoon grated lime zest
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
Instructions
- Heat a grill to medium heat.
- Cut the very tops off of the corn cobs (mostly just the excess silk and husks). Fill a large bowl with cold water and 1 tablespoon salt. Add the corn and let it soak for 10 minutes.
- Remove the corn from the water. Place the corn on the grill and cook for about 20 minutes, turning the corn every 5 minutes.
- While the corn is cooking, combine the butter, lime zest, honey, salt, cumin and paprika in a small bowl.
- When the corn is done cooking, remove from the grill and carefully remove the husks and silk from the corn. Brush the butter mixture evenly over the corn. Serve immediately.
Recipe Notes:
Adapted from Cooking Light June 2008
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
Serving: 1 ear of corn, Calories: 161kcal (8%), Carbohydrates: 28g (9%), Protein: 5g (10%), Fat: 53g (82%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 10mg (3%), Sodium: 241mg (10%), Fiber: 4g (17%), Sugar: 5g (6%)
grilled corn on the cob
More Summer Side Dish Inspiration
Looking for more delicious accompaniments to your summer meals? Here are a few more recipes to inspire your culinary adventures:
- Easy Baked Beans with Bacon
- Mexican Corn Salad
- Cheddar Corn Fritters
- Sautéed Green Beans with Cherry Tomatoes
- Herbed Tomato Salad
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There’s truly nothing quite like the taste of summer captured in a simple ear of grilled corn. This Grilled Corn on the Cob with Smoky Butter is more than just a recipe; it’s an invitation to savor the season, gather with loved ones, and enjoy food that is both incredibly flavorful and wonderfully easy to prepare. So fire up your grill, mix up that sensational smoky butter, and prepare to delight your taste buds. This is one summer side dish you’ll want to make again and again until the very last ear of fresh corn has been enjoyed!