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Grilled Corn with Parmesan-Herb Butter

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  • Prep 15 min
  • Total 20 min
  • Servings 6
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Make the most of this summer's corn bounty by pairing grilled cobs with a slather of cheesy, herb-enlivened butter.
By Brooke Lark
Created May 12, 2011
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  • 1/2 cup butter, softened
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1 tablespoon chopped fresh dill
  • Fresh ground pepper to taste
  • 2 tablespoons olive oil
  • 6 ears fresh sweet corn, husks removed, cleaned


  • 1
    Heat gas or charcoal grill. In small bowl, mix butter, cheese, dill and pepper with fork; set aside.
  • 2
    Fill large saucepot with water; heat to boiling. Submerge corn in water; cook 3 to 4 minutes.
  • 3
    Remove corn from boiling water; cool slightly. Drizzle each ear of corn with oil; rub over corn.
  • 4
    Place corn on grill over medium heat. Cover grill; cook, turning occasionally, until all sides of corn are browned. Remove from grill; immediately top corn with butter mixture. Once butter has melted slightly, serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    It’s possible to cook the corn entirely on the grill, but boiling it for several minutes before its grilled gives the corn a tender texture, with the added flavor of flame-cooked goodness.
  • tip 2
    Don’t husk your corn until you are ready to prepare it. For the freshest ear of corn, leave it wrapped in its husk until minutes before you’re ready to serve it. It makes a mess, but tastes totally delicious!


Nutrition Facts are not available for this recipe
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