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Cowboy Butter Grilled Corn on the Cob

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A delicious twist on classic corn on the cob, this recipe features sweet corn coated in a rich, zesty cowboy butter.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Barbecue, Side Dish
Cuisine: American, Grilled
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

Corn
  • 4 ears 4 ears of corn, husks pulled back
Cowboy Butter
  • 4 tbsp 4 tbsp unsalted butter, melted Use unsalted butter for better control of seasoning.
  • 2 cloves 2 garlic cloves, minced Fresh garlic enhances the flavor.
  • 1 tbsp 1 tbsp fresh lemon juice For a different flavor, substitute with lime juice.
  • 1 tsp 1 tsp smoked paprika Smoked paprika adds depth to the flavor.
  • 1/2 tsp 1/2 tsp crushed red pepper flakes Adjust based on spice preference.
  • 1 tbsp 1 tbsp chopped parsley For garnish, you may add more parsley.
  • 1/2 tsp 1/2 tsp salt
  • 1/4 tsp 1/4 tsp black pepper
  • 1 tbsp 1 tbsp grated Parmesan (optional) Optional for an extra savory touch.

Method
 

Preparation
  1. Preheat the grill to medium-high heat.
  2. Grill the corn for 10–12 minutes, rotating to char all sides.
  3. In a bowl, whisk together the melted butter, garlic, lemon juice, paprika, red pepper flakes, parsley, salt, and pepper.
Serving
  1. Once the corn is grilled, generously slather it with the cowboy butter while it’s still hot.
  2. If you like, sprinkle with Parmesan for an extra savory bite.
  3. Serve the corn with the husks pulled back, sprinkle some extra parsley on top, and enjoy!

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 210mgFiber: 2gSugar: 5g

Notes

Best served hot off the grill. Pairs well with grilled meats and salads. Store leftovers in the fridge wrapped in foil or plastic for up to 3 days. Reheat on the grill.
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