Name: Grilled Corn on the Cob with Salt-and-Pepper Butter
Cook time: 20 minutes
Total time: 20 minutes
Yield: 4–6 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 1 tsp. kosher salt; 1 tsp. freshly ground black pepper; 6 ears of corn

Grilled corn with saltandpepper butter on a grey plate.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Recipe information

Total Time
20 minutes
Yield
4–6 servings

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature

1 tsp. kosher salt

1 tsp. freshly ground black pepper

6 ears of corn

Preparation

Step 1
Prepare a grill for medium-high heat. Mix butter, salt, and pepper in a small bowl; set aside.
Step 2
Pull back husk from each ear of corn without removing it entirely. Remove silk, then pull husk back into place. (This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing smoke to penetrate the husk and some charring to occur.) Grill, turning occasionally, until slightly charred and cooked through, about 10 minutes. Transfer corn to a large platter, pull back husks, and spread with reserved butter.
Step 3
Do Ahead: Butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over corn.

TagsAmerican Corn Vegetable Side Dinner Lunch Gluten Free Nut Free Vegetarian Easy Quick 30 Minutes or Less 5 Ingredients or Fewer Grilling Fourth of July Summer Epicurious

Recipe notes

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