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Fresh summer corn barely needs help to be delicious — but slather it with garden basil butter and a sprinkle of smoked paprika, and it becomes something truly special.
This simple twist on grilled corn is smoky, buttery, and herbal with just enough kick to keep things interesting.
It’s a quick side dish that brings bold flavor and garden freshness to any backyard cookout, especially when you’ve got basil growing faster than you can use it!

📌 Why You’ll Love This Recipe

• Classic summer side with a fresh herb twist
• Quick to prep, grill, and serve
• Uses fresh basil (or other herbs you’re growing)
• Naturally vegetarian and gluten-free
• Make-ahead friendly — perfect for parties and BBQs

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes
• Servings: 4–6
• Dietary Info: Vegetarian, Gluten-Free

Key Ingredients at a Glance:
🌽 Fresh corn on the cob
🌿 Fresh basil
🧈 Butter
🌶️ Smoked paprika
🧂 Flaky salt

Ingredients

• 4–6 ears fresh corn, husks removed
• 4 tablespoons unsalted butter, softened
• 2 tablespoons finely chopped fresh basil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (plus more for finishing)
• Optional: 1 clove garlic, finely grated
• Optional: Flaky sea salt or Parmesan for garnish

Substitutions & Ingredient Notes:

• Use vegan butter to keep it dairy-free.
• Try other herbs like parsley, cilantro, or thyme.
• Add a little lime zest or chili powder for extra zip.

Step-by-Step Cooking Instructions

1. Make the Basil Butter

• In a small bowl, mix softened butter with chopped basil, smoked paprika, and salt.
• Add garlic if using. Stir until well combined and set aside.
• You can make this a day ahead — refrigerate and bring to room temp before serving.

2. Grill the Corn

• Preheat the grill to medium-high heat.
• Lightly brush corn with oil or butter.
• Place corn directly on the grill and cook for 10–12 minutes, turning every few minutes, until lightly charred and tender.

3. Finish and Serve

• Remove corn from grill and immediately brush with basil butter.
• Sprinkle with flaky salt, more smoked paprika, or grated cheese if desired.
• Serve hot and let the butter melt right in.

Serving & Pairing Ideas

• Serve alongside grilled chicken, pork, or veggie skewers.
• Cut off the kernels and toss into pasta salad or over tacos.
• Use leftovers in corn fritters or chilled summer soups.

Storage & Make-Ahead Tips

• Storage: Store grilled corn in the fridge for up to 3 days.
• Reheating: Warm gently on the grill or in a covered skillet.
• Make-Ahead: Basil butter can be made and stored up to 5 days in advance.

Final Thoughts

This Grilled Corn with Basil Butter & Smoked Paprika is the kind of side dish that disappears fast — buttery, herby, just a little smoky, and absolutely garden-fresh. 🌽🌿
If it lands on your grill this summer, don’t forget to tag @SouthernSoilAndSunshine so I can see your summer spread!

🌸 Craving more fresh-from-the-grill garden recipes?
Try these:

• Rainbow Veggie Skewers with Balsamic Glaze
• Herb-Marinated Grilled Chicken Thighs
• Stuffed Grilled Bell Peppers