Grilled Corn on the Cob with Flavored Butters: Mediterranean & Mexican Style
- Eliane Muskus
- May 30
- 2 min read
Elevate your summer BBQ with smoky grilled corn served with zesty compound butters—one with bold Mediterranean herbs, the other with spicy Mexican flair.
Grilled Corn on the Cob with Mediterranean & Mexican Butters
Few things say “summer” like corn on the cob sizzling on the grill. Smoky, juicy, and lightly charred, it’s a simple pleasure that instantly brings warmth to the table. In this recipe, I’m giving it a flavorful twist with two easy compound butters—one inspired by the sun-soaked Mediterranean, the other by vibrant Mexican street food. Both are quick to whip up and take this classic side to another level.
Perfect for a garden lunch, beach BBQ, or relaxed summer dinner.
🔥 How to Prepare Grilled Corn
Ingredients:
4–6 fresh ears of corn, husks on
Kitchen twine or strips of husk
Cold water (for soaking)
Instructions:
1. Gently pull back the husks about halfway without detaching them. Remove the silk completely—rinsing under cold water helps loosen any stubborn strands.
2. Pull the husks back up and tie them at the top with twine or a strip of husk.
3. Soak the ears in cold water for at least 30 minutes. This prevents burning and steams the corn while it grills.
4. Heat the grill to high.
5. Place corn directly on the grill and cook, turning occasionally, for 15–20 minutes or until the husks are charred and the kernels are tender.
6. Peel back the husks and serve warm with one of the following compound butters.
🧈 Two Delicious Compound Butters for Grilled Corn
Mediterranean Herb Butter
Fresh, zesty, and full of flavor.
Ingredients:
100g (1 stick) unsalted butter, softened
Zest of 1 lemon
1 tbsp fresh parsley, finely chopped
1 tsp fresh oregano or thyme
1 small garlic clove, grated
Salt & freshly ground black pepper
Instructions:
Mix all ingredients together in a bowl until smooth. Refrigerate until firm, or serve soft for easy spreading.
Spicy Mexican Butter
Inspired by classic elote flavors.
Ingredients:
100g (1 stick) unsalted butter, softened
1 tsp chili powder or chipotle powder
Zest and juice of ½ lime
1 tbsp chopped fresh cilantro
1 small garlic clove, minced
Pinch of smoked paprika
Salt
Optional: Add a touch of crumbled cotija cheese or grated Parmesan after spreading the butter on hot corn.
Instructions:
✔️ Combine all ingredients in a bowl and mix until smooth. Chill before serving or slather directly onto hot grilled corn.
🍽️ Serving Suggestions
Serve your corn alongside:
✔️ Grilled seafood platters or marinated chicken, ribs and steak
✔️ Fresh green salad with lemon vinaigrette
✔️ Other grilled vegetables like zucchini and red peppers
It’s a side dish that brings color, flavor, and a hint of elegance to any outdoor meal.
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