4th of July Grilled Corn on the Cob
Description
4th of July Grilled Corn on the Cob is an easy summer side dish made with fresh sweet corn, melted butter, garlic, and herbs. Grilling the corn gives it lightly charred kernels while keeping the inside juicy and naturally sweet.
This simple grilled corn is perfect for Fourth of July cookouts, backyard barbecues, and summer family dinners. Serve it alongside grilled burgers, hot dogs, barbecue chicken, or steak for an easy American holiday meal.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Rest Time: 5 minutes
Total Time: 27 minutes
Servings: 6 people
Difficulty: Easy
Why You'll Love This Recipe
- Sweet and juicy fresh corn.
- Lightly charred from the grill.
- Easy garlic herb butter.
- Ready in about 30 minutes.
- Perfect for Fourth of July cookouts.
- Great for backyard barbecues.
- Uses simple summer ingredients.
- Easy to customize with different toppings.
How to Make 4th of July Grilled Corn on the Cob
1. Prepare the Corn
Remove the husks and silk from the corn. Rinse the ears and pat them dry.
2. Make the Garlic Herb Butter
Mix softened butter with minced garlic, parsley, salt, and black pepper until evenly combined.
3. Preheat the Grill
Preheat an outdoor grill to medium-high heat, about 400°F (200°C).
4. Season the Corn
Brush each ear of corn generously with the garlic herb butter.
5. Grill the Corn
Place the corn directly on the grill grates. Grill for about 10–12 minutes, turning every few minutes so the kernels cook evenly and develop light char marks.
6. Check for Doneness
The corn should be tender with lightly browned and charred spots across the kernels.
7. Add More Butter
Remove the corn from the grill and brush with any remaining garlic herb butter.
8. Garnish and Serve
Sprinkle with fresh parsley and a little Parmesan cheese if desired. Serve immediately with lemon wedges.
Tips for Perfect Grilled Corn
- Choose fresh corn with bright green husks and plump kernels.
- Turn the corn frequently for even grilling.
- Avoid grilling over extremely high heat, which can burn the kernels.
- Brush with butter after grilling for extra flavor.
- Use a grill basket if the kernels are very small.
- Add the Parmesan just before serving.
- For more char, leave the corn in one position for an extra minute before turning.
Delicious Recipe Variations
Mexican-Style Grilled Corn
Spread the grilled corn with mayonnaise, sprinkle with chili powder and cotija cheese, and finish with lime juice.
Spicy Garlic Corn
Add cayenne pepper or crushed red pepper flakes to the garlic butter.
Parmesan Herb Corn
Add grated Parmesan, parsley, and a little lemon zest after grilling.
BBQ Butter Corn
Mix your favorite barbecue seasoning into the softened butter before grilling.
Lemon Pepper Corn
Add fresh lemon zest and extra black pepper to the butter mixture.
What to Serve
- Grilled burgers
- Hot dogs
- BBQ chicken
- Grilled steak
- Pulled pork
- Potato salad
- Coleslaw
- Baked beans
- Pasta salad
- Watermelon salad
Storage
Allow leftover corn to cool completely.
Place the corn in an airtight container and refrigerate for up to 3 days.
Reheat on the grill, in a skillet, or in the microwave until warmed through.
Freezing
Yes, grilled corn can be frozen.
Remove the kernels from the cob and place them in freezer-safe bags or containers.
Freeze for up to 3 months.
Thaw in the refrigerator and reheat in a skillet or microwave.
Ingredients
For the Grilled Corn
For Serving
Instructions
-
Remove the husks and silk from the corn, rinse, and pat dry.
-
Mix softened butter with garlic, parsley, salt, and black pepper.
-
Preheat the grill to medium-high heat, about 400°F (200°C).
-
Brush each ear of corn generously with the garlic herb butter.
-
Grill the corn for 10–12 minutes, turning every few minutes.
-
Cook until the kernels are tender with lightly charred spots.
-
Brush the hot corn with any remaining garlic herb butter.
-
Garnish with parsley and Parmesan if desired, then serve with lemon wedges.
