Grilled Corn & Compound Butter

Grilled corn & barbecue corn with compound butter recipe is one of our favorite summer delights. It's a 15 min recipe.

“Tis the season! No, no. It’s not Camper’s Christmas. Or is it?

Either way, corn is all the rage right now and it’s coming off the fields like madness. If you haven’t had a chance to have some, sweet sweet corn just yet, I may be able to get you drooling enough to do so. 

We had a shucking a little while back which allowed me to pick some brains about how corn ought to be eaten. A few crazy things came up in conversation which lead to me googling “grilled corn”. Well, hello there.

So today, I propose grilled corn two ways. In the husk and naked. Both ways can be done on a roaring barbecue. 

In the husk implies everything you’re thinking. It’s the lazy man’s way out of getting corn on to the grill. You just, well, plop it on there and cook it. Fantastic isn’t it? While some people argue that you should probably peel back the husk, remove the silk & put the husk back in it’s place. I think it’s far too much work for no good reason. Just peel & silk it when it’s cooked!

Be warned of the downside to this nonchalant approach, the husk, once charred will get all over your hands which can be a touch messy. If a bit of burnt husk doesn’t bother you or your friends, well, you’re in for a treat!

Bare onto the barbecue is also a fantastic way to go about things. Shuck your corn and place it on your really hot grill. Turn a couple times to make sure you get an even grilling.

The downside to doing it this way is the corn doesn’t come out quite as moist as the in-husk version. The upside though is that this will give you an excuse to use even more compound butter. A win-win if you ask me.


Makes 2 servings

4 fresh ears of corn
6 T salted butter, room temperature
1 t sumac
¼ t chili flakes
1 T dill
¼ t pepper


5 min prep + 15 mins cook

Mix together 3 T of room temperature butter, sumac & chili in a small bowl.
In a second bowl, mix the remaining 3 T of butter, dill & pepper.
Place both butter mixtures into separate pieces of parchment & put them in the freezer. 
Now it’s time to get grilling.
Warm up your grill & choose your method. 
For naked corn it takes about 10 mins and in husk we’re talking 15.
Serve up with flavored butter & enjoy!

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