Grilled Corn On The Cob With Fresh Herbs! *


  • 4 corn cobs, with husks still attached
  • 4 tablespoons unsalted butter, softened
  • coarse salt
  • fresh parley
  • fresh chives (or substitute your favorite herb)**
  • and any other seasonings you can tolerate/desire.

**Chives are from the onion family, please tread carefully as they are in the try it list.

TIP: The peeled back corn husks become a convenient “handle” when you are eating it! 


  1. Peel back the husk without removing it.  Pull it down in layers until you have lowered all the parts of the husk (without tearing them off!)  If you accidentally remove a piece of the husk, don’t worry, move on.
  2. Remove the corn silk fibers and discard.
  3. Use kitchen twine to tie the husk down, and knot. (See photo)
  4. Prepare your butter herb mixture by softening butter. (Either leave the butter at room temp. for 30 minutes prior to assembly or microwave for about 10 seconds).
  5. Mix butter with your desired amount of seasonings.  I chopped fresh chives and parsley from my garden, added a little freshly ground black pepper, and coarse salt.  Use whatever other seasonings you can tolerate.
  6. Use a culinary brush to smear the butter herb mixture onto all exposed parts of your corn cob, (not the husks).
  7. Heat grill to medium heat.  Place corn on grill, with tied-backed husks hanging over the edge of the grill. (You do not want the husks or twine exposed to direct heat, it will burn).
  8. Cook approximately 2-3 minutes a side until heated.
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