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Tender, juicy ears of corn coated in a bold smoky spice blend and finished with melted butter right on the grill. This seasoned butter grilled corn is the side dish your backyard cookouts have been missing.
Nothing says “summer grilling season” like the sweet and smoky flavors of grilled corn on the cob. And sure, you can simply husk your fresh sweet corn and place it on the grill grates to cook, but we’re all about upping the flavor with easy ingredients.
I’m talking about corn that’s been hit with a real seasoning blend, cooked over a hot grill until it’s tender and slightly charred, and then brushed with melted butter while it’s still sizzling on the grate. That’s the corn people remember.
I’ll be honest — for years I treated corn on the cob like an afterthought. Toss it on, pull it off, done. But once I started treating it the same way I treat everything else that goes on the grill — with intention, a solid spice blend, and the right technique — everything changed. This grilled seasoned corn has become a staple at every cookout I host, and I think it’ll become one of yours too.
Grilled Corn on the Cob with Seasoned Butter
Ingredients
- 4 corns on the cob, shucked
- 1 teaspoon salt
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon coarse ground pepper
- 2 tablespoons avocado or vegetable oil
- 4 tablespoons salted butter, melted
- 1 tablespoon chopped fresh parsley, optional for garnish
Instructions
- Preheat your grill over medium to medium-high heat. You’re aiming for about 375-400℉.
- While the grill heats up, whisk together salt, smoked paprika, garlic powder, onion powder, and pepper in a small bowl.
- Brush the oil on the corn evenly, then sprinkle the seasoning evenly over all sides of the corn.
- Place the corn directly on the grill, close the lid and cook for about 16-18 minutes. Rotate ¼ a turn every 4-5 minutes while grilling to cook evenly. *Cooking times may vary based on the type of grill you have, the temperature of you grill, etc.
- When the corn is tender, brush the butter all over the corn while still on the grill and grill for 1-2 more minutes.
- Remove to a plate and let sit for 5 minutes before serving. Garnish with chopped parsley, if desired.
Notes
- Make sure your corn has no husk or silk hair on it before starting the recipe.
- Do not use frozen corn. It will be mushy.
- Do not use olive oil as it burns faster than canola or vegetable oil. If you use butter instead of canola oil it will burn as well.
- Turn the corn with tongs and not your fingers to ensure you don’t burn yourself. It’s tempting to just try to do this with your hands but the oil on the corn is especially hot.
- You can cook this in aluminum foil instead of directly on the grill but you won’t get grill marks or as smoky of a flavor.
- You can easily double this recipe or make as many ears of corn as you’d like.
- If you want slightly less seasonings on the corn you can stretch this to season 6 ears of corn.
Ingredient Notes
- Fresh corn on the cob, shucked – Always use fresh corn for this recipe. Do NOT use frozen corn — it will come out mushy and won’t hold up to direct heat on the grill.
- Smoked paprika – This is the star of the spice blend. It adds a subtle smokiness that plays beautifully with the char from the grill grates.
- Garlic powder and onion powder – Classic savory backbone. Don’t skip either one.
- Coarse ground pepper – A little texture and bite. Coarse ground makes a difference here over fine ground.
- Avocado or vegetable oil – This is what helps the seasoning stick and protects the corn from sticking to the grates. Do NOT use olive oil — it has a lower smoke point and will burn on a hot grill. Same goes for butter at this stage.
- Salted butter, melted – This gets brushed on at the very end, right on the grill, for a rich, buttery finish that soaks into every kernel.
- Fresh parsley (optional) – A little chopped parsley for garnish adds color and freshness. Totally optional, but it makes for a great presentation.
How to Make Grilled Seasoned Corn on the Cob
Step 1: Preheat Your Grill
Fire up your grill over medium to medium-high heat, aiming for 375 – 400°F. You want enough heat to get good grill marks and cook the corn through without burning the outside before the inside is tender.
Step 2: Mix Your Spice Blend
While the grill heats up, whisk together the salt, smoked paprika, garlic powder, onion powder, and coarse ground pepper in a small bowl. This takes all of 30 seconds and makes the seasoning process much easier.
Step 3: Season the Corn
Brush the avocado or vegetable oil evenly over all sides of each ear of corn, then sprinkle the spice blend evenly over every side. Don’t rush this step — you want full coverage.
Step 4: Grill the Corn
Place the corn directly on the grill grates, close the lid, and let it cook for 16–18 minutes total. Every 4–5 minutes, give each ear a quarter turn to ensure even cooking and those beautiful grill marks on all sides.
*NOTE – Cooking times may vary based on the temperature of your grill, what type of grill you have, the doneness you prefer, etc.
Step 5: Finish with Butter
When the corn is tender and cooked through, brush the melted butter generously over all sides while it’s still on the grill. Let it grill for one to two more minutes to let that butter work its magic. Then pull the corn off the grill, let it rest for 5 minutes, garnish with chopped parsley if you’d like, and serve.
Pro Tips for Success
- Always shuck completely. Make sure every bit of husk and silk hair is removed before you start. Silk left on the corn will burn on the grill and stick to the kernels — not a great experience.
- Use tongs, not your fingers. The oil coating on the corn gets extremely hot on the grill. It’s tempting to just grab the corn by hand to rotate it, but trust me — use your tongs every time.
- Skip the foil. You can wrap the corn in aluminum foil to cook it, but you’ll miss out on the grill marks and that smoky char that makes this recipe special. Direct grate cooking is the way to go.
- Scale it up easily. This recipe makes 4 ears, but you can double or triple it without any changes to the technique. Great for feeding a crowd.
- Want lighter seasoning? The spice blend as written is perfect for 4 ears, but if you prefer a lighter coat, you can stretch it to season 6 ears with no problem.
Frequently Asked Questions
No — butter burns quickly on a hot grill and will leave you with a scorched, bitter coating before the corn has a chance to cook through. Stick with a higher heat oil for the initial coat and save the butter for the finishing step.
Regular paprika will work in a pinch, but smoked paprika really is worth having on hand. It adds a depth of flavor that regular paprika can’t replicate, especially on a recipe where that smoky element is front and center.
The kernels should be tender when pierced with a fork or knife, and you should see good grill marks on all sides. If you’re unsure, pull one ear off and test a kernel — it should be juicy and cooked through, not crunchy.
This is best served fresh off the grill. That said, you can mix the spice blend and shuck the corn a few hours ahead to save time when you’re ready to cook.
Whether you’re firing up the grill for a summer cookout, a weeknight dinner, or a holiday spread, this grilled seasoned corn on the cob is the kind of simple, crowd-pleasing side dish that earns a permanent spot in your rotation. Give it a try and let me know what you think in the comments below!
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