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Grilled Corn on the Cob with a Trio of Flavoured Butters

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This grilled corn on the cob recipe is a vibrant vegetarian side dish that brings a touch of gourmet flair to any summer barbecue or midweek meal. By grilling the corn inside its natural husk, the kernels steam to perfection while taking on a delicate smoky flavour from the charred exterior. It is an effortlessly impressive way to serve a seasonal favourite, offering a satisfying crunch and natural sweetness that pairs beautifully with a variety of savoury toppings.

To elevate the dish, we have included three distinct flavoured butter recipes: a punchy spicy chilli blend, an aromatic Mediterranean sun-dried tomato and herb mix, and a luxurious garlic and truffle oil version. These homemade compound butters can be prepared well in advance, making this a stress-free option for entertaining guests or simply adding a burst of rich, complex flavour to a healthy vegetable dish.

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Ingredients for Grilled Corn on the Cob with a Trio of Flavoured Butters

  • 8 ears yellow corn

  • Vegetable oil cooking spray

  • 1/2 teaspoons salt

  • 60ml butter, softened

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoons hot sauce

  • 1 teaspoon sweet chilli powder

  • 1 teaspoon dried oregano

  • 1/4 teaspoons ground cumin

  • 1/4 teaspoons sweet paprika

  • 1/4 teaspoons garlic powder

  • 1/4 teaspoons onion powder

  • 1/8 teaspoons chilli powder

  • 1/8 teaspoons salt

  • 60g butter, softened

  • 60g sun-dried tomatoes (about 6 large), softened in boiling water and chopped

  • 2 tablespoons Italian parsley, finely chopped

  • 2 tablespoons fresh basil, finely chopped

  • 60g butter, softened

  • 2 cloves garlic, chopped

  • 2 teaspoons truffle oil

  • 1/8 teaspoons salt

  • Pinch of freshly ground black pepper

How to make Grilled Corn on the Cob with a Trio of Flavoured Butters

Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavoured butter.

Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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