Easy Grilled Corn on the Cob with Lemon Dill Butter
- 6 ears of corn
- 6 sheets of heavy duty aluminum foil
For the Lemon Dill Butter:
- 1/2 stick 4 Tbsp unsalted butter, softened at room temp
- 1/4 tsp salt
- Pinch of pepper or to taste
- 1 Tbsp fresh dill finely chopped
- 1 Tbsp fresh lemon juice
How to make lemon dill butter:
Cream 4 Tbsp butter with a fork in a medium bowl.
Stir in 1/4 tsp salt, pinch of pepper and 1 Tbsp fresh lemon juice and mix until smooth. The lemon juice will seem like it isn't blending, but keep mixing for a couple minutes and it will happen.
Stir in fresh chopped dill until well incorporated. Keep the prepared butter at room temp until ready to serve corn.
How to Grill Corn: Preheat Grill to Med/High.
Shuck corn. Leave the corn whole or break corn into halves or thirds if serving a large crowd. Wrap each ear of corn with a generous sheet of foil making sure all sides are covered. If using regular kitchen-standard foil, make sure to use ample foil so your corn doesn't get scorched.
Grill foil-wrapped corn with the lid closed over medium/high heat, rotating the corn every 2 -3 minutes to keep from scorching. Grill for 15-20 minutes. Ours was done at 18 minutes. Once corn is finished grilling, remove foil and brush generously with lemon dill butter while warm. Serve immediately (you won't want to wait!).
I don't add any butter or oil to the cob inside the foil. I have found that it's unnecessary; the corn is naturally juicy and the foil seals in the moisture. You also don't have to worry about oil leaking out of the corn and causing fiery flare-ups on the grill.