Grilled Corn on the Cob with Herb Butter and Chili Flakes

Grilled Corn on the Cob with Herb Butter and Chili Flakes

Smoky charred kernels get swiped with melting herb butter and a scatter of chili flakes.

Total 20 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

Fresh corn chars over direct heat until lightly blistered, then gets slathered with a quick parsley-chive butter and a pinch of chili flakes for warmth. The husk-off grilling method delivers deeper caramelization and smoky flavor than boiling, making it a fast side for summer cookouts. Ready in under 30 minutes, it pairs well with grilled meats or stands alone as a snack.

Ingredients

  • 4 ears corn, husked
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 lime, cut into wedges

Method

  1. Preheat a grill to medium-high heat, about 450°F.

  2. In a small bowl, mash together the softened butter, parsley, chives, garlic, and 1/4 teaspoon of the salt until evenly combined.

  3. Brush the husked corn lightly with olive oil and sprinkle with the remaining salt.

  4. Place the corn directly on the grill grates and cook, turning every 2 to 3 minutes, until kernels are lightly charred on all sides.

  5. Remove the corn from the grill and immediately spread each ear with the herb butter so it melts into the kernels.

  6. Sprinkle the buttered corn with chili flakes and serve with lime wedges on the side.

Related recipes

Rate this recipe

★ 4.1 (1)

Comments

    Log in to comment.

    Grilled Corn on the Cob with Herb Butter and Chili Flakes

    Fresh corn chars over direct heat until lightly blistered, then gets slathered with a quick parsley-chive butter and a pinch of chili flakes for warmth. The husk-off grilling method delivers deeper caramelization and smoky flavor than boiling, making it a fast side for summer cookouts. Ready in under 30 minutes, it pairs well with grilled meats or stands alone as a snack.

    20 min 4 servings 210 cal

    Ingredients

    • 4 ears corn, husked
    • 4 tablespoons unsalted butter, softened
    • 2 tablespoons fresh parsley, finely chopped
    • 1 tablespoon fresh chives, finely chopped
    • 1 clove garlic, minced
    • 1 teaspoon red chili flakes
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • 1 lime, cut into wedges

    Method

    1. 1

      Preheat a grill to medium-high heat, about 450°F.

    2. 2

      In a small bowl, mash together the softened butter, parsley, chives, garlic, and 1/4 teaspoon of the salt until evenly combined.

    3. 3

      Brush the husked corn lightly with olive oil and sprinkle with the remaining salt.

    4. 4

      Place the corn directly on the grill grates and cook, turning every 2 to 3 minutes, until kernels are lightly charred on all sides.

    5. 5

      Remove the corn from the grill and immediately spread each ear with the herb butter so it melts into the kernels.

    6. 6

      Sprinkle the buttered corn with chili flakes and serve with lime wedges on the side.