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Epicurious

Grilled Corn on the Cob With Salt-and-Pepper Butter

4.5

(3)

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

  1. 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.

TagsAmericanCornVegetableSideDinnerLunchGluten FreeNut FreeVegetarianEasyQuick30 Minutes or Less5 Ingredients or FewerGrillingFourth of JulySummerEpicurious

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