Grilled Corn with Herb Butter and Corn Nuts

Serving Size: 4
Prep Time:
Total Time:


  • 0.5 cup crumbled store-bought or homemade cornbread (optional)
  • 0.5 cup unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1 Tbsp mixed minced fresh herbs (such as chives, parsley, and thyme)
  • 1 tsp kosher salt plus more
  • 0.5 tsp freshly ground black pepper
  • 4 ear of corn, husked, both ends trimmed
  • 1 Tbsp olive oil
  • 0.5 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)


  1. If using cornbread, preheat oven to 375°. Scatter cornbread on a small rimmed baking sheet. Bake cornbread crumbs until dry and lightly toasted in spots, about 10 minutes. Let crumbs cool on baking sheet on a wire rack. Set aside.
  2. Meanwhile, build a medium-high fire in a charcoal grill, or heat a gas grill to high. Mash butter and minced garlic in a small bowl to blend. Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside.
  3. Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are tender and nicely charred all over, about 10 minutes.
  4. Transfer ears of corn to a cutting board. Using oven mitts, hold down corn and cut each ear crosswise into 4 pieces. Place on a platter.
  5. Brush herb butter all over each piece of corn. Sprinkle chopped toasted corn, then toasted cornbread crumbs, if using, over buttered corn.

Recipe Credit: Jeff McInnis
Image Credit: Romulo Yanes