Memorial Day Grilled Corn (Printable)

Charred sweet corn with four herbed butter variations for festive summer gatherings.

# What You'll Need:

→ Corn

01 - 8 ears fresh sweet corn, husked

→ Seasoning

02 - 2 tbsp extra-virgin olive oil
03 - Kosher salt, to taste
04 - Freshly ground black pepper, to taste

→ Herbed butter components

05 - 1 cup unsalted butter (2 sticks), softened
06 - 2 tbsp fresh parsley, finely chopped
07 - 2 tbsp fresh chives, finely chopped
08 - 2 tbsp fresh cilantro, finely chopped
09 - 2 tbsp fresh basil, finely chopped
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

# How-To Steps:

01 - Light the grill and preheat to medium-high heat (about 425–450°F). Clean and oil the grates.
02 - Brush each ear of corn lightly with the olive oil to coat evenly. Season with kosher salt and freshly ground black pepper to taste.
03 - Place corn directly on the preheated grill and cook, turning every few minutes, until kernels are tender and lightly charred all over, about 12–15 minutes. Transfer to a serving platter.
04 - Divide the softened butter into four equal portions (approximately 1/4 cup each). In separate bowls, combine each portion with the following: Parsley‑Chive butter — 2 tbsp parsley + 2 tbsp chives + 1/2 clove minced garlic; Basil‑Lemon butter — 2 tbsp basil + 1 tsp lemon zest; Cilantro‑Lime butter — 2 tbsp cilantro + 2 tsp lime juice + 1/2 clove minced garlic; Parmesan‑Paprika butter — 1 tbsp grated Parmesan + 1 tsp smoked paprika + 1/2 tsp crushed red pepper flakes. Mix until homogenous and adjust seasoning if necessary.
05 - Serve the grilled corn hot with the four herbed butters presented in small bowls for guests to smear or spoon onto cobs. Offer tongs or small knives for portioning.
06 - Refrigerate unused herbed butter for up to 5 days or freeze for up to 3 months. Use the flavored butter on other grilled vegetables, bread or baked potatoes.

# Expert Suggestions:

01 -
  • The four herbed butters are secretly my answer to indecisive guests: everyone finds their favorite.
  • Grilled corn gets dressed up for the holiday in less than an hour, but looks like you went all out.
02 -
  • If the grill is too hot, the corn can char before the inside gets tender—adjust the heat or move the cobs around if needed.
  • Mixing the butters while the corn grills means the butters are extra fresh and the flavors stay punchy.
03 -
  • Let the butter come all the way to room temperature before you add the herbs for maximum creaminess.
  • Grill an extra ear or two—somehow, there’s never enough.
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