Grilled Corn on the Cob with Compound Butter


I will admit, I’m a corn snob. It’s my parent’s fault really. I grew up next to a family farm that would always have this great corn. I remember driving down the road, going to this little old shack like house and pulling ears of corn out the giant wooden crates for dinner and filling up paper bags with the husks on the back deck. It took me years to figure out that not everyone had this opportunity and would buy their corn at the grocery store. Now, I don’t live close to the farm anymore, and the farm has gotten a lot bigger then just a shack with fly paper on the ceiling. But good corn is still a staple of grilling season, so here are 2 ways I love to make corn on the cob: Grilled in the husks, with Garlic Herb and Chipotle Lime compound butter. Compound butter is really just butter that has been mixed with added goodies. We will add seasonings to the butter, chill it, and then use to season the corn on the cob!

You will need:

  • Ears of Corn (I usually go for an ear per person)
  • 2 sticks of butter (I use Earth Balance. It is vegan, so even you vegan friends can have some!)
  • For Garlic Herb
    • 1 Clove Garlic, diced
    • 1 Tbs Dried Basil
    • 2 Tbs Fresh Chives, diced
  • For Chipotle Lime
    • Juice from 1 Lime
    • 1/2 tbs Chipotle Chile Powder
    • 1 tsp salt
  • Twine/String

First things first, wash your corn. The outside husk is going to be filthy. Also, take your sticks of butter out to bring them to room temperature.

Next, cut off the tip of the corn where you would pull the husk down.


Fill a large pot or clean bucket with water, and soak the corn for about 10-15 min. This makes sure the husks are damp so they are less likely to go up in flames on the grill. Be sure to move them every so often if your pot isn’t that big so that all sides get a good soak.


When the corn is soaking, start your compound butter.

With your butter at room temperature (not melted), put the sticks of butter in 2 different bowls. Feel free to smoosh up the butter a little to prepare it for the seasonings. One will be for the Garlic Herb, the other for Chipotle Lime.

For Garlic Herb:

Dice your garlic and chives, measure out your basil and add into 1 of the of bowls for the Garlic Herb.


Using a fork, mix the chives, basil and garlic into the butter. It will get softer the more you handle it, but that is ok! Once everything is mixed in, put plastic wrap over the bowl and put in the fridge to chill under firm. About 10-15 min.

For Chipotle Lime:

Slice your lime into quarters (it’s easier for me to get all the juice out that way).


Squeeze all the juice you can into the bowl with the butter.

Add the salt and the chipotle powder. Mix well with a fork. Give it a taste, and if you want it a little more spicy, add some more chipotle!

Cover and chill the same way as the garlic herb butter.

Now your corn should be done soaking, so empty your pot of water and pat the corn dry with a towel so it’s not dripping everywhere.

Starting on the end that you cut, slowly and carefully pull the husk down to the bottom of the corn, but do not completely remove the husks! There will be the very fine, silky hairs on the corn, just get those off as best you can and throw them away.


Use a fork to butter the corn with your compound butter. A fork works better then a knife or a spoon as it contours to the curve of the corn better and allows you to get more butter on the corn. (Mo Butter, Mo Better)


Feel free to glob it on!

Once you have all your corn buttered. Cover the corn with the husks again and tie them with some kitchen twine or string to keep the husks from peeling back again. (Iced Tea is not necessary, however quite refreshing when you are grilling.)


Now, it is time to grill!

Make sure your coals are evenly spread if you are using charcoal or on the medium-high setting for a gas grill.

Place the corn on the grill and keep an eye on it. You don’t want flames, but a little smoke and char on the husks is expected.


Let these cook for about 20-30, until the corn is soft. You may see some char or crispness on the corn, and thats ok! It just gives it a little extra flavor.


Once the corn is done and soft, remove from grill and let cool on a plate.


Remove the husks, add some more of the compound butter and dig in!