Grilled Corn with Spiked Basil Butter Sauce

School is out, it is freaking hot outside, the humidity is making my hair a frizz ball, and I have about 5 mosquito bites. This must mean that summer is here, and it is time to start firing up your grills! Grilling used to be a foreign practice for me. I never really got into it until last summer, when I realized that it is really simple. No reason to be scared of the grill, ladies (and gentlemen). You can cook anything you want on the grill and most of the time, it turns out great.

Last night, the boy and I grilled some corn on the cob we bought at our local farmer’s market this past Saturday. They were smaller, so we grilled 6 cobs with their husks on. Have you never grilled corn on the cob before? Check out this handy website that has a great set of instructions and pictures. I own a gas grill so I was having to turn the cobs more often than I would if using a charcoal grill.This recipe is super easy to make and there really are no proportions. It is hard to mess up!  Just throw all the ingredients in a sauce pan, melt the butter and voila- tasty sauce. Feel free to change-up the herbs and spices in the butter sauce. I bet rosemary butter sauce would be a tasty combination, or how about a cumin, coriander and cilantro butter sauce? The possibilities are endless.

Grilled Corn with Spiked Basil Butter Sauce

Print this recipe


butter, softened

basil leaves, rough chop

onion powder

garlic powder



cayenne powder- I used a healthy dose of this!


Soak corn with husks on for at least 15 minutes before grilling

Remove from water, pat dry

Place corn cobs on grill and keep your eye on them.  You want them to char evenly on the outside, remember to rotate. See this instructional website if you have further questions.

Combine butter, basil and spices in a small sauce pan. Heat over low heat- just enough to melt the butter and combine the ingredients. Stir.

You may keep the corn on the cob and remove the husks or slice the corn kernels off into a bowl, like I did.  If you keep the corn on the cob- brush the butter sauce on top. If you remove the corn kernels like I did, simply stir in the sauce.

A trick my grandmother taught me on how to remove the corn from the cob without the corn flying everywhere: place a small cereal bowl upside down inside a large mixing bowl. Place the corn on top of the cereal bowl and remove the corn kernels with a knife. The corn lands in the large mixing bowl and not the floor! Genius!

This post is linked to Slightly Indulgent Tuesdays.

A couple reminders:

The voting is still open for the Udi’s Gluten Freeville Recipe Contest: Vote for me and my Balsamic BBQ Pulled Pork Sandwiches!

Ciola’s gluten-free dinner is coming up this Saturday, June 12th. For more information on pricing and menu options, click here.


  1. Kristin says:

    This will be a crowd pleaser at our house for sure! The Littles love corn on the cobb and we’ll love the basil infusion. Thank you.

  2. Shelly Kramer told me that she loves your blog as well and that we should ‘meet’ so here I am. Love using compound butters on vegetables…or anything!

  3. French Meadow Bakery is having a Gluten-free recipe contest And I thought you and your readers might be interested! The winner gets French Meadow Gluten-free products for year, plus a gift card!

  4. That seasoned butter sounds awesome! We don’t do much grilling but I bet it would taste just as good slathered on steamed corn-on-the-cob.


  1. [...] This post was mentioned on Twitter by Jessica Meyer, Jessica Meyer. Jessica Meyer said: New post: Grilled Corn with Spiked Basil Butter Sauce #GF #recipe [...]

  2. [...] There’s been tons of fresh sweet corn in Texas, and my southern neighbor at ATX Gluten-Free has been putting it to good use with her Grilled Corn with Spiked Basil Butter Sauce.  [...]

  3. [...] such a wonderful, deep flavor. I have been grilling up a storm. From chicken and peach skewers to grilled corn with basil butter sauce. This is my new favorite though. I love the brightness that the fresh lime juice and zest adds to [...]

Leave us a comment!