Memorial Day Grilled Corn 4 Ways (Printable Version)

Smoky grilled sweet corn with four vibrant herbed butters for festive summer gatherings.

# Ingredient List:

→ Corn

01 - 8 ears fresh sweet corn, husked

→ Basic Ingredients

02 - 2 tbsp olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Herbed Butters

05 - 1 cup (2 sticks) unsalted butter, softened
06 - 2 tbsp finely chopped fresh parsley
07 - 2 tbsp finely chopped fresh chives
08 - 2 tbsp finely chopped fresh cilantro
09 - 2 tbsp finely chopped fresh basil
10 - 1 clove garlic, finely minced
11 - 1 tsp smoked paprika
12 - 1 tbsp grated Parmesan cheese
13 - 2 tsp fresh lime juice
14 - 1 tsp lemon zest
15 - 1/2 tsp crushed red pepper flakes

# Directions:

01 - Light the grill and heat to medium-high (a steady glowing medium heat).
02 - Brush each ear lightly with olive oil and season all over with salt and freshly ground black pepper.
03 - Place ears directly on the grill and turn every few minutes until kernels are lightly charred and tender, about 12 to 15 minutes; transfer to a platter.
04 - Divide the softened butter into four equal portions (about 1/4 cup each). In separate small bowls, stir each portion with the following additions until evenly combined: Parsley–Chive: 2 tbsp parsley + 2 tbsp chives + 1/2 clove minced garlic; Basil–Lemon: 2 tbsp basil + 1 tsp lemon zest; Cilantro–Lime: 2 tbsp cilantro + 2 tsp lime juice + 1/2 clove minced garlic; Parmesan–Paprika: 1 tbsp grated Parmesan + 1 tsp smoked paprika + 1/2 tsp crushed red pepper flakes.
05 - Serve the grilled corn hot with the four herbed butters in small bowls or spread directly onto the cobs; offer all variations for guests to choose.

# Expert Tips:

01 -
  • You get to unleash your creativity by letting guests dress up their corn with a lineup of butters (the taste test is half the fun).
  • This is the dish that always disappears first at my backyard gatherings, no matter how much I make.
02 -
  • If you rush and try to spread cold butter, it clumps—give it enough time to warm up first.
  • I discovered leftover herbed butter is a dream on toast or grilled veggies the next day, so make extra on purpose.
03 -
  • The real magic is letting the butter melt onto piping hot corn—no need to be shy, really slather it on.
  • Mixing the butter right before serving gives you the brightest taste and keeps the herbs from wilting.
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