Corn on the cob is an easy and delicious addition to any BBQ this summer and this Grilled Corn with Herb Butter is a great way to use up leftover herbs and feed hungry guests at the same time. Mint, parsley, basil, use what ever you have and mix it with some butter and garlic and smother it on corn before wrapping it up and putting it on the BBQ grill.
Cooking corn on the BBQ is the best way to cook it in our opinion. A little bit of char and smoke really brings out the sweetness of the corn. These are a must side dish at any summer BBQ and they are cheap to make too. Nothing screams summer quite like grilled corn on the cob!
Why you will love it
- Quick - It takes less than 5 minutes to prepare this and then 30 minutes to cook on the grill, and it can cook whilst everything else is cooking.
- Easy to double - You can double or triple this recipe if you are making it for a lot of guests at a BBQ.
- Can be made in advance - You can cover the corn in the herb butter and then keep it in the fridge until you are ready to put it on the BBQ.
- A good way to use up leftover herbs - Pretty much any herbs go here, so it's a great way to use up whatever you have left in your fridge. Go with leafy herbs over woody ones.
- Sweetcorn ears - We use fresh sweetcorn ears for this and then cut them in half to have 4 pieces. Make sure that you remove the husk well before adding the butter.
- Butter - This is rubbed all over the sweetcorn to create an amazing sauce. We use unsalted butter and then salt it to taste.
- Herbs - This is a great way to use up leftovers herbs. We used basil, parsley and coriander (cilantro), but any leafy (rather than woody) herbs will work.
- Garlic - Freshly crushed is best, however you could use crushed garlic in a jar to save some time. Make sure that it is crushed really well, almost like a paste, as this will ensure even distribution in the herb butter.
- Salt and pepper - Season to taste. We like to use a generous pinch of sea salt and black pepper.
- Goat's cheese - This is totally optional, but we love crumbling some goats cheese on top when serving. The creaminess of the goats cheese goes so well with the creaminess of the corn.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: In a bowl, mix together the butter, fresh herbs, garlic and salt and pepper.
Two: Rub the butter mixture over the corn and then put each piece on a square of aluminium foil.
Three: Wrap the foil up so it is sealed and put them on the BBQ for 30 minutes, turning half way.
Four: Take them out of the foil and put them on a platter. Sprinkle them with more herbs and the goats cheese.
Health benefits of sweetcorn
Sweetcorn is rich is in Vitamin B12, folic acid and iron and it feeds good bacteria in your gut, which aids in digestion and helps keep you regular. It is also a good source of dietary fiber.
Herbs - If you are growing herbs this year, then chances are they are going to be taking over your garden before long. I don't think you will ever be short of recipes that use a lot of herbs, but you can never have too many, right? This recipe is a great way to use up herbs, as it uses basil, parsley and mint. But you could use dill, chives or coriander too. I wouldn't recommend using woody herbs like thyme or oregano though.
Spices - If you love food with a bit of spice, then there are a few things that you can mix in to the garlic butter to give it a bit of a kick. Add some chipotle paste or red chilli flakes.
Toppings - Once you have cooked all your corn on the barbecue, serve it up on a platter and drizzle all the butter leftover in the foil on top of it so none of it is wasted. Sprinkle over any leftover herbs and then to make the dish that little bit better, crumble some soft goats cheese on top. You could even add a squeeze of lime for a nice fresh summer flavour. Parmesan is also good grated over the hot corn.
What to serve grilled corn with
This is a great side dish to serve up at a BBQ, so it goes with all the usual BBQ foods like burgers, sausages and skewers. Why not try it with our Vegetable and Halloumi Skewers, Cajun Chicken Burgers, Hidden Vegetable Beef Burgers, Honey and Lime Chicken or Peri Peri Chicken.
If you are looking for some other side dishes that will go well with this grilled corn, then why not try our Garlic Spring Greens, Roasted Tenderstem Broccoli, Easy Hasselback Potatoes, Garlic Smashed Potatoes or Little Gem Salad.
Frequently Asked Questions
This is always best cooked fresh, however if you make too much of it that you can slice all the corn off and put it in an air tight container. It will then be good to add to salads or tacos for the next couple of days.
Yes, you can slice all the corn off and store in a freezer bag for up to a month.
You can put it on a baking tray in a preheated oven and heat through for around 5 minutes to warm it up.
Yes, as long as you make sure that there is no cross contamination, then this can be gluten free.
If you use a plant based butter (or swap it for oil) and leave the cheese out, then this can be vegan.
No, you don't have to, and keeping them on will actually prevent them from burning and can trap in the moisture. But, we actually like the char on the corn.
Yes it can. Follow the steps to prepare and simply cook in the oven for 30 minutes at 220°C/425°F/Gas 7.
• Pick the freshest corn that you can find - this will ensure that it is nice and sweet.
• Try not to overcook the corn, as it will start to become quite chewy.
• Add a kick of heat by sprinkling a few red chilli flakes just before serving.
• If you make too much, you can slice to corn off and keep it in an air tight container for a couple of days.
More vegetarian side dish recipes
If you’ve tried this grilled corn on the cob recipe, let us know how you got on in the comments below.
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Grilled Corn with Herb Butter
- 2 Sweetcorn ear - leaves removed and each ear cut in half
- 2 tablespoon Butter
- 1 handful Mixed fresh herbs - (we used basil, parsley and coriander - but you can use any)
- 2 Garlic clove - crushed
- 1 pinch Sea salt and black pepper
- 20 g Soft goats cheese - crumbled
- In a bowl, mix together the butter, fresh herbs, garlic and salt and pepper.
- Rub the butter mixture over the corn and then put each piece on a square of aluminium foil.
- Wrap the foil up so it is sealed and put them on the BBQ for 30 minutes, turning half way.
- Take them out of the foil and put them on a platter. Sprinkle then with more herbs and the goats cheese.
- Pick the freshest corn that you can find - this will ensure that it is nice and sweet.
- Try not to overcook the corn, as it will start to become quite chewy.
- Add a kick of heat by sprinkling a few red chilli flakes just before serving.
- If you make too much, you can slice to corn off and keep it in an air tight container for a couple of days.