Fiber-Rich Grilled Corn with Herb Butter
Tender, juicy corn on the cob coated in a fragrant garlic and herb butter, grilled to perfection, and finished with a sprinkle of soft goat cheese. High in fiber, naturally gluten-free, and quick to prepare, this dish is an effortless way to add flavor and nutrition to your summer meals.
Equipment
- 1 bowl (medium)
- 1 knife
- 1 Chopping Board
- Aluminum foil (enough to wrap 2 corn ears)
- BBQ grill or oven
Ingredients
- 2 ears sweetcorn husks removed and each ear halved
- 2 tbsp butter
- 1 handful mixed fresh herbs basil, parsley, coriander, or your choice
- 2 cloves garlic crushed
- 1 pinch sea salt
- 1 pinch ground black pepper
- 20 g soft goat cheese crumbled
Instructions
- Prepare the Corn: Start by selecting the freshest sweetcorn you can find—look for plump kernels and vibrant green husks. Carefully remove the leaves and silk from each ear. Once cleaned, cut each ear of corn in half to make handling and grilling easier. Place the corn halves on a clean surface or a plate while you prepare the herb butter.
- Make the Herb Butter: In a medium mixing bowl, combine 2 tablespoons of soft butter with a handful of fresh herbs.You can use basil, parsley, and coriander, or substitute with your favorite fresh greens. Add 2 cloves of crushed garlic, a pinch of sea salt, and freshly ground black pepper. Mix everything together thoroughly with a spoon or spatula until you have a fragrant, even herb butter.
- Coat the Corn: Using a spatula or your fingers, generously rub the prepared herb butter over every surface of the corn halves. Make sure the butter seeps into the kernels and covers the tips and sides evenly. This step ensures that each bite of corn will be infused with rich, aromatic flavors.
- Wrap the Corn in Foil: Tear off two squares of aluminum foil large enough to fully enclose each corn half. Place each buttered corn piece in the center of a foil square. Fold the foil over the corn carefully, creating a tight seal to lock in moisture and flavors. Ensure there are no openings so the butter and herbs don’t leak during grilling.
- Grill the Corn: Preheat your BBQ grill to medium heat. Place the foil-wrapped corn halves directly on the grill. Let them cook for 30 minutes, turning them halfway through cooking to ensure even heat distribution. The foil will steam the corn slightly while the grill adds subtle smoky notes, keeping the kernels tender and juicy.
- Unwrap and Plate the Corn: Once cooked, carefully remove the corn from the grill. Use tongs to avoid burning your fingers. Place the foil packets on a serving platter and gently open them, releasing a burst of aromatic steam. Arrange the corn halves neatly on the platter for a visually appealing presentation.
- Garnish with Goat Cheese and Extra Herbs: Sprinkle 20 grams of crumbled soft goat cheese over the hot corn. Scatter a few extra fresh herbs on top to enhance the presentation and flavor. The warmth of the corn will slightly melt the goat cheese, creating creamy pockets of deliciousness with every bite.
- Serve and Enjoy: Serve the grilled corn immediately while it’s hot and fresh from the BBQ. This dish pairs beautifully with grilled meats, salads, or as a standalone snack. Optionally, add a pinch of red chili flakes if you like a little heat. Enjoy the perfect combination of tender, sweet corn with savory, aromatic herb butter and creamy goat cheese.
Notes
Choose fresh, firm corn with bright green husks for the sweetest flavor.
Avoid overcooking; 30 minutes on medium heat keeps kernels tender, not chewy.
You can vary herbs based on what’s available—thyme or oregano works well.
For a spicy twist, sprinkle red chili flakes or smoked paprika before serving.
Leftover corn can be cut from the cob and stored for salads or stir-fries.
