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Crispy Grilled Corn on the Cob with Herb Parmesan Butter

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This recipe delivers perfectly crispy grilled corn on the cob with a rich, garlicky herb Parmesan butter that melts over each golden kernel, creating a deliciously smoky and savory summer side dish.

Ingredients

Scale
  • Fresh corn on the cob (with husks intact)
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/3 cup (30 g) freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 clove garlic, minced
  • Zest of half a lemon (optional)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Soak the corn on the cob with husks still on in a large bowl of cold water for 15–20 minutes to prevent burning and help steam the corn during grilling.
  2. While the corn soaks, combine softened unsalted butter, freshly grated Parmesan, chopped basil, parsley, chives, minced garlic, and lemon zest in a small bowl. Stir well and season with salt and pepper to taste. Set aside at room temperature.
  3. Preheat the grill to medium-high heat (about 400°F / 200°C).
  4. Remove corn from water and shake off excess. Trim any long silk strands sticking out from the husks. For extra char, carefully pull back the husks without removing them completely, remove the silk, then fold husks back over the ear.
  5. Place the corn directly on the grill grates. Grill for 15–20 minutes total, turning every 5 minutes to ensure even cooking and char. The husks should blacken and crisp while the kernels steam to tender perfection.
  6. Carefully peel back or remove the husks once the corn is cool enough to handle. Brush the hot corn generously with the herb Parmesan butter, letting it melt and seep into the kernels. Optionally, sprinkle more grated Parmesan and fresh herbs on top.
  7. Serve immediately while hot for maximum crispness and flavor.

Notes

Soaking the corn with husks on prevents burning and helps steam the kernels. For extra crispness, pull back husks halfway through grilling to expose kernels but watch carefully to avoid burning. Use softened butter for easy mixing and spreading. Leftovers can be refrigerated up to 2 days and reheated on a grill or skillet to restore crispness. Avoid microwave reheating to prevent mushy kernels.

Nutrition

Keywords: grilled corn, corn on the cob, herb butter, Parmesan butter, summer side dish, BBQ side, grilled vegetables

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