MAKE: Grilled Corn With Basil Butter

You'll be hard-pressed to find a better BBQ side.

Grilled Corn with Basil Butter | Photo by Becca Boyd

For a tailgate or BBQ side, you can’t do much butter than grilled corn on the cob (see what I did there?). I mean, the grill’s hot, right?

By keeping the husks on, the corn steams a bit, which helps it to cook through before browning too much. The basil butter to go with this recipe can be made in about 30 seconds (except, you will have to clean your food processor, natch). Grilled corn is essentially just cooked corn, which is great — but it’s the basil butter that sets this apart. The butter can be made days ahead, and if you’re grilling already, save some water and throw your corn on the grates. Voila!

Recipe: Grilled Corn with Basil Butter
Serves 4

4 ears corn
Kosher salt
1 stick unsalted butter
1/4 tbsp. fresh basil
3/4 tsp. kosher salt

1. Heat the grill to medium.
2. Pull the outer husks down the ear to the base, keeping them attached. Strip away the silk from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
3. Meanwhile, combine butter, basil, and salt in food processor and blend until smooth.
4. Remove corn from water and shake off excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
5. Remove the husks and spread with desired amount of herb butter while hot. Serve.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

Like what you’re reading? Stay in touch with Be Well Philly—here’s how: