Buttered Sweet Corn Off the Cobb – Your New Favorite BBQ Side
There’s something magical about sweet corn at its peak. Corn is so abundant and sweet here in Montana it barely needs anything. However, when you melt it into butter with garlic, onion, fresh herbs, and a little jalapeño heat, it turns into this silky, savory, just-barely-spicy dream.
This buttered sweet corn off the cob is fast. Like ten minutes start to finish fast. It’s the kind of thing you can throw together while the grill is heating or while the rest of dinner finishes in the oven. And somehow it still tastes like you really tried hard at achieving perfection.
I love serving this warm, straight out of the pan, but it’s also great at room temperature. Spoon it over grilled chicken or steak, pile it into tacos, or just eat it with a fork and call it dinner.
What makes it extra good? The layers. The onion gets soft and golden. The garlic perfumes the butter. The jalapeño adds just enough kick to keep things interesting. And right at the end, you toss in scallions and fresh herbs so it all looks and tastes alive and green and fresh.
This is a no-measuring-cups recipe. Use what you’ve got. Trust your instincts. And if you’re cooking for a crowd, just double or triple it, this one scales beautifully.
Looking for the full recipe? Grab it from the card below and get that butter melting.
Buttered Sweet Corn Off the Cobb
Ingredients
- 2-3 tbsps herbed butter
- Splash of olive oil
- 1 large onion
- 3 cloves garlic minced
- 5 cobs of sweet corn
- 1 tbsp chopped jalapeno pepper
- 1/4 cup scallions chopped
- Salt and pepper to taste
Instructions
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Prep the ingredients:
Shuck 5 ears of sweet corn and cut the kernels off the cob.
Dice 1 large onion.
Mince 3 cloves of garlic.
Chop 1 tablespoon of jalapeño (more or less to taste).
Chop ¼ cup scallions.
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Sauté the aromatics:
In a large skillet over medium heat, melt 2–3 tablespoons of herbed butter with a splash of olive oil.
Add the diced onion and sauté for 5–7 minutes until soft and golden.
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Add flavor:
Stir in the garlic and chopped jalapeño, then cook for 1–2 minutes until fragrant.
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Add the corn kernels to the skillet:
Stir to combine everything evenly, and season generously with salt and pepper.
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Stir in the chopped scallions:
Cook for another 2–3 minutes, just until the corn is tender and slightly caramelized.
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Serve and enjoy!
Serve warm as a side dish for BBQs, weeknight dinners, or alongside grilled proteins.
Optional: Add a sprinkle of parmesan or a squeeze of lime for extra flavor.
Close-up of sweet corn sautéing in herbed butter, garlic, and scallions—a golden, flavorful side dish ready in minutes.
