Side Dish: United States – Grilled Corn on the Cob

Serving Size: 4

Approximate Time

Prep 8 min

Cook 12 min

Total 20 min

Ingredients

- 4 ears sweet corn, husks removed
- 4 tbsp (57 g) unsalted butter, softened
- 1 tbsp (15 ml) vegetable oil, for brushing
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 lime, cut into wedges (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro (optional)

Instructions

1. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates.
2. Remove the husks and silk from the corn and pat each ear dry. Brush each ear lightly all over with the vegetable oil.
3. Place the corn directly on the hot grill. Turn every 2–3 minutes so all sides get even contact; grill until kernels are tender and lightly charred in spots, about 10–12 minutes total.
4. Meanwhile, in a small bowl mash the softened butter with the kosher salt and black pepper (and chopped herbs if using) until well combined.
5. Transfer the hot corn to a platter and immediately brush generously with the seasoned butter so it melts into the kernels. Serve with lime wedges for squeezing if desired.