Go Back
+ servings

Grilled Corn On the Cob with Parmesan Butter

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: corn
Servings: 6 servings


  • 1 stick butter
  • ½ cup Parmesan cheese freshly grated
  • ½ teaspoon pepper
  • 6 ears fresh corn
  • 2 tablespoons olive oil extra virgin


  • Husk the corn.
    This recipe calls for grilling the corn husked, but I have often found it easier to grill it with the husk on. You don't get those great grill marks on the corn but I find there is less chance of burning it this way. Choose whatever way you are more comfortable with.
  • Cut the corncobs in half. I like this idea because it makes the corn look a little fancier when serving, is the perfect size for kids and keeps from ending up with a bunch of half eaten ears of corn.
  • Mix the butter, cheese, and pepper together until it is smooth and creamy.
  • Spoon the mixture onto a sheet of waxed paper and roll it into a log. Freeze the butter for at least 20 minutes until it becomes firm. You can store it in the refrigerator until ready to use.
  • Heat your grill up on medium heat.
  • While the grill is heating up, brush the corn with the olive oil.
  • When the grill is ready, grill the corn until the corn is tender and you get a little charing on the ears. This should take 14 minutes depending on your grill.
  • To serve, cut the chilled Parmesan butter into tabs and serve with the grilled corn.


You want the butter soft so you can leave a stick out for a while and it will soften up. I guess you could stick it into the microwave but be careful not to end up with liquid butter. You just want it soft enough to mix with the other ingredients.