Name: Grilled Corn on the Cob with Herbed Parmesan Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 ears of sweet corn, husked and cleaned; 3 T. butter; 2 garlic cloves, minced; ¼ c. parmesan cheese, freshly grated (plus extra for serving); 2 T. parsley, finely chopped (plus extra for serving); 2 T. basil, finely chopped; Sea salt and black pepper, to taste; 1 red chili, thinly sliced

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

There’s nothing quite like the simple pleasure of biting into a perfectly grilled ear of corn, especially when it’s slathered in something as irresistible as Herbed Parmesan Butter. Whether you’re grilling out for a weekend barbecue or just craving a quick, flavorful side dish, this Grilled Corn on the Cob with Herbed Parmesan Butter is about to become your new summer staple.

It’s easy to make, bursting with flavor, and the kind of recipe that has everyone asking for seconds—if not thirds. Let’s fire up the grill and get cooking!

Why You’ll Love This Recipe

Flavor Explosion: The combination of smoky grilled corn with rich, garlicky Parmesan butter and fresh herbs takes this classic summer treat to a whole new level.
Simple Ingredients: You only need a handful of easy-to-find ingredients, yet the result is restaurant-quality flavor right at home.
Quick and Easy: From start to finish, this recipe comes together in under 20 minutes, making it perfect for a last-minute side dish or snack.
Crowd-Pleaser: Whether it’s a family dinner or a backyard barbecue, everyone loves corn on the cob—and this version will have them coming back for more.

Ingredients

Sweet Corn: Look for fresh ears of corn with bright green husks that are tightly wrapped and slightly damp. The kernels should be plump and juicy, so give them a gentle press through the husk to check—they should feel firm and full.
Butter: Go for high-quality, unsalted butter to give you control over the seasoning. It’s the base for your herbed Parmesan butter, so make sure it’s rich and creamy for the best flavor.
Garlic Cloves: Fresh garlic is key here; avoid the pre-minced stuff for this recipe. Look for firm, unblemished cloves with a strong aroma—they’ll add a punch of flavor to your butter.
Parmesan Cheese: Opt for a wedge of Parmigiano-Reggiano and grate it yourself. Pre-grated cheese often contains anti-caking agents that can affect the texture of your butter.
Parsley: Fresh parsley adds a bright, herbaceous note that complements the rich butter and cheese. Look for vibrant green leaves without any yellowing or wilting.
Basil: Fresh basil brings a sweet, slightly peppery flavor that pairs perfectly with the corn. Choose leaves that are crisp and aromatic, avoiding any that are bruised or wilted.
Sea Salt and Black Pepper: Use a good quality sea salt and freshly ground black pepper for seasoning. The coarse texture of sea salt adds a delightful crunch, while freshly ground pepper brings a more complex flavor than pre-ground.
Red Chili: For a touch of heat, fresh red chili is the way to go. Look for firm, glossy chilis without any soft spots. You can adjust the amount depending on how spicy you like it.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Sweet Corn: If fresh corn isn’t available, you can use frozen corn on the cob—just thaw it first. Alternatively, try grilling baby corn for a fun twist or using canned corn kernels to make a corn salad with the herbed Parmesan butter.
Butter: If you prefer a dairy-free option, use a plant-based butter substitute. Olive oil can also work, giving the dish a different but equally delicious Mediterranean flair.
Garlic Cloves: If you’re out of fresh garlic, garlic powder can be used in a pinch—just start with a small amount and adjust to taste. For a milder flavor, try using roasted garlic.
Parmesan Cheese: Grana Padano or Pecorino Romano are great substitutes if Parmesan isn’t on hand. For a vegetarian option, look for a cheese labeled as vegetarian or use nutritional yeast for a cheesy, umami flavor without the dairy.
Parsley: If parsley isn’t your favorite, cilantro or chives make excellent alternatives, each bringing their unique flavor profiles to the dish.
Basil: Swap out basil for fresh thyme or oregano for a different herbal twist. If you don’t have fresh herbs, dried basil can be used, but reduce the amount since dried herbs are more concentrated.
Sea Salt and Black Pepper: Any good quality salt can be used, such as kosher salt or Himalayan pink salt. For a smoky flavor, try using smoked sea salt and black pepper.
Red Chili: If you prefer a milder heat, substitute the red chili with sweet bell pepper or use a pinch of red pepper flakes for a subtle warmth. For those who love spice, try adding a chopped jalapeño or a sprinkle of cayenne pepper.
Additions: For extra flavor, you can sprinkle some crumbled feta or cotija cheese on top after grilling. A squeeze of fresh lime juice or a drizzle of honey can add a nice balance of acidity or sweetness. For a smoky kick, try adding a bit of smoked paprika or chipotle powder to the butter mixture.

Instructions

Heat your grill to medium.

Halve the ears of corn and set them aside.

In a small bowl, mix together the butter, garlic, Parmesan, parsley, and basil until well combined. Add salt and pepper to taste, and set aside a quarter of the mixture for serving.

Coat each corn piece with the herbed butter, then wrap them securely in heavy-duty aluminum foil.

Grill the wrapped corn for 30 minutes, turning every 10 minutes, until the corn is tender.

Take the corn off the grill and let it cool for about 5 minutes, or until it’s safe to handle.

Carefully unwrap the foil, being cautious of the steam, and place the corn on a serving platter.

Top the grilled corn with the reserved butter mixture, fresh red chili, parsley, and shaved Parmesan.

Serve and enjoy!

Recipe Tips

Pre-soak the Corn: For extra juicy corn, soak the ears in cold water for 10-15 minutes before grilling. This helps steam the corn as it grills, keeping it moist.
Make-Ahead Butter: Prepare the herbed Parmesan butter in advance and store it in the fridge. This saves time and allows the flavors to meld together.
Use a Basting Brush: Instead of rubbing the butter on the corn with your hands, use a basting brush to apply the herbed butter evenly and avoid mess.
Grill Without Foil for Char: For a smoky, charred flavor, grill the corn directly on the grates for a few minutes after unwrapping the foil.
Add Citrus: A squeeze of fresh lime or lemon juice over the grilled corn just before serving adds a bright, tangy contrast to the rich butter.
Try Flavored Butter Variations: Experiment with different herb and cheese combinations in the butter, such as rosemary and feta or cilantro and cotija, to switch up the flavors.

Serving Suggestions

Grilled Meats: Pair the corn with grilled chicken, grilled balsamic steak, or pork chops. The smoky, rich flavors of the herbed Parmesan butter complement the savory, charred taste of grilled meats.
Barbecue Ribs: The sweet and tangy barbecue sauce on ribs contrasts beautifully with the buttery, herby corn, making it a classic summer combination.
Fresh Salads: Serve alongside a crisp, refreshing salad like a tomato and cucumber salad or a mixed greens salad with a light vinaigrette to balance the richness of the corn.
Baked Potatoes: A loaded baked potato with sour cream, chives, and bacon bits is a hearty side that pairs well with the grilled corn for a comforting meal.
Mexican-Inspired Dishes: Complement the corn with tacos, enchiladas, or a spicy black bean salad for a flavorful, Southwestern-inspired meal.
Grilled Vegetables: Round out your meal with an assortment of grilled veggies like zucchini, bell peppers, and asparagus, which also benefit from a touch of the herbed Parmesan butter.
Cold Pasta Salad: A light, tangy pasta salad with ingredients like cherry tomatoes, olives, and feta can offer a cool, refreshing contrast to the warm, buttery corn.

Storage & Reheating

Place any leftover grilled corn in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. You can reheat the corn in the microwave or on the grill to enjoy it again.

Freezing the Corn: You can freeze the grilled corn, but it’s best to remove the kernels from the cob first. Simply slice the kernels off and place them in a freezer-safe bag or container, removing as much air as possible. They can be stored in the freezer for up to 3 months. When ready to use, thaw the corn in the refrigerator and reheat it on the stovetop or in the microwave.

Freezing the Herbed Butter: If you have extra herbed Parmesan butter, you can freeze it separately. Shape it into a log using plastic wrap, then wrap it tightly and store it in a freezer bag. It will keep well in the freezer for up to 3 months. Slice off a piece as needed to add to fresh or reheated corn.

Recipe FAQ

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for fresh ones. Since dried herbs are more concentrated, use about one-third of the amount called for in the recipe. For example, if the recipe calls for 1 tablespoon of fresh parsley, use 1 teaspoon of dried parsley.

What if I don’t have a grill?

No grill? No problem! You can roast the corn in the oven instead. Preheat your oven to 400°F (200°C), wrap the buttered corn in foil as instructed, and bake for 25-30 minutes, turning halfway through.

Can I make this recipe vegan?

Absolutely! Substitute the butter with a vegan butter alternative and replace the Parmesan cheese with a vegan Parmesan or nutritional yeast for a similar cheesy flavor.

How can I add more spice to the recipe?

If you like extra heat, you can add finely chopped jalapeños or a dash of cayenne pepper to the herbed butter. You can also sprinkle some hot sauce or chili powder over the grilled corn before serving.

Can I use pre-shredded Parmesan cheese?

You can, but it’s not recommended. Pre-shredded Parmesan often contains anti-caking agents that can affect the texture of the butter. For the best flavor and consistency, it’s worth taking the time to grate fresh Parmesan from a wedge.

4 portions