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  • David Skarin

Butter Herb Corn

Updated: Jan 21, 2021

Corn, Corn, Corn, I love corn. Seriously though, I do. My family eats corn with extreme regularity. We save the left overs for salads or to mix in with our scrambled eggs in the morning. My kids love it, my wife loves it, I love it! And, it can be extremely versatile as well.

Today, we prepared an herb rub consisting of rosemary, thyme and oregano as the base. I’d make a little extra to have for leftovers. Cut the corn off the cob and mix it in your eggs in the morning…delish!


Fast Facts

Category: Sides & Appetizers, Vegetables

Heat Source: Gas

Estimated Cook Time: 8 Minutes

Actual Cook Time: 8 minutes

Estimated Cooking Temperature: 450-500 degrees

Actual Cooking Temperature: 450-500 degrees

Cook Date: August 11, 2020


Ingredient List

  • 4 ears of corn

  • 4 tablespoons butter

  • 1 teaspoon rosemary

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • Zest of 1 lemon

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ teaspoon paprika

Supply List



Step 1: Other than the corn, place all ingredients in a mixing bowl and combine.

Step 2: Preheat your grill to 450-500 degrees.

Step 3: Remove the husk and silk from the corn. Spread half the mixture between the ears of corn.

Step 4: Grill the ears of corn about 2 minutes per “side” (1/4 turn each time). This should get a little char on the outside. If not, continue until a little char does occur.

Step 5: Remove the corn from the grill, spread the remaining mix between the ears of corn and serve immediately.



Be sure to check out some of our other corn recipes:


Lessons Learned (Note: I will add additional lessons learned from our community members through comments on the site or social media)


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