# Lemon Butter Grilled Corn with Kinder's Organic Buttery Garlic Salt > Sweet summer corn gets a bright lemon-butter makeover and a savory pop from Kinder's Organic Buttery Garlic Salt. Quick to prepare and perfect alongside burgers or grilled proteins, this is an easy, flavor-forward side for warm-weather gatherings. Canonical URL: https://www.topshelf.recipes/recipes/lemon-butter-grilled-corn-kinders-buttery-garlic-salt ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe Grilled corn is summer's simplest pleasure, and this lemon-butter version with Kinder's Organic Buttery Garlic Salt nudges it into company-ready territory without fuss. The grill gives each ear a smoky, blistered surface that contrasts with the sweet pop of fresh kernels, while the compound butter — lemon for lift, parsley for green freshness, and Kinder's for a buttery, garlicky umami finish — soaks into the crevices to coat every bite. The result is bright, savory, and indulgent without being heavy, which is exactly what you want next to a saucy burger or a spicy grilled protein. What makes this riff dependable is timing and texture: a light oiling prevents sticking and promotes even charring, and brushing the corn immediately off the grill lets the butter melt into those warm kernels for maximum flavor penetration. Because the butter is straightforward, you can mix it up ahead of time and refrigerate or shape it into a log to slice at service, which also makes this dish an easy last-minute win for picnics, weeknight dinners, or a potluck where people expect big flavor with minimal effort. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 12 minutes - Total Time: 22 minutes - Servings: 3 - Difficulty: Easy - Category: Grilling ## Ingredients ### Prep corn and preheat the grill - 6 ears corn on the cob - 1 tbsp olive oil ### Make the lemon butter - 1/2 cup unsalted butter, softened - 1 1/2 tsp Kinder's Organic Buttery Garlic Salt - 1 large lemon (zest + 1 tbsp juice) - 2 tbsp fresh parsley, chopped ### Brush, finish, and serve - 1/4 tsp freshly ground black pepper ## Ingredient Guide ### Kinder's Organic Buttery Garlic Salt A branded seasoned salt sold in the U.S. that combines salt with garlic and buttery flavoring; it's a convenience product rather than a fresh dairy butter. It delivers a salty, garlicky, and slightly buttery aroma and flavor—more of a seasoning shortcut than real butter and garlic. You can find it in grocery stores, natural-food shops, or online; substitute with a pinch of fine salt plus garlic powder or minced fresh garlic and a little melted butter or a simple garlic compound butter for fresher flavor. ## Instructions ### 1. Prep corn and preheat the grill Shuck the corn and remove silk, then pat dry. Preheat your grill to medium-high (about 400°F / 200°C). Lightly brush each ear all over with olive oil to promote even charring and prevent sticking. ### 2. Make the lemon butter In a small bowl, beat the softened butter until smooth. Stir in Kinder's Organic Buttery Garlic Salt, the lemon zest and 1 tablespoon lemon juice, and the chopped parsley until well combined. Taste and adjust seasoning; chill briefly if the butter is too soft for brushing. ### 3. Grill the corn Place the oiled ears directly on the grill grates and cook for 10–12 minutes, turning every 2–3 minutes so kernels char evenly and develop golden blistering. Corn is done when tender and slightly charred in spots. ### 4. Brush, finish, and serve Remove corn from the grill and immediately brush generously with the lemon garlic butter so it melts into the kernels. Sprinkle with a pinch of freshly ground black pepper and an extra dusting of Kinder's if desired. Serve hot with lemon wedges on the side. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 469 kcal - Protein: 6.2 g - Carbohydrates: 34.5 g - Fat: 37.4 g - Saturated Fat: 20.2 g - Fiber: 5.1 g - Sugar: 11.6 g - Added Sugars: 0 g - Cholesterol: 81 mg - Sodium: 732.8 mg - Vitamin D: 0.6 mcg ## Tips ### Brush with olive oil Coat each ear lightly before grilling to prevent sticking and to encourage even blistering; too much oil will flare up, so use a thin, even layer. ### Chill butter to firm If your compound butter is very soft, chill it 10–15 minutes so it holds when you brush; a firmer butter also makes it easier to slice into rounds for serving. ### Turn frequently for even char Rotate the ears every 2–3 minutes to develop uniform golden blisters without burning one side, watching for quick flare-ups from the grill. ### Brush immediately off grill Apply the lemon-garlic butter as soon as the corn comes off the heat so it melts into the kernels instead of sliding off cool metal. ### Reserve extra for dipping Make a little more compound butter than you think you'll need and serve extra in a dish for guests who want an extra hit of lemony garlic flavor. ## Variations and Substitutions ### Dairy-free garlic herb Swap unsalted butter for a high-quality plant-based spread and use a pinch less salt; the lemon and Kinder's (if you have a dairy-free alternative) will still brighten the corn. ### Smoky chipotle-lime twist Fold 1 teaspoon smoked chipotle powder into the butter and swap lemon juice for lime for a smoky, tangy variation that pairs beautifully with grilled meats. ### Parmesan and basil finish After brushing with the lemon garlic butter, grate fresh Parmesan over the hot corn and sprinkle with torn basil for an Italian-inspired take. ### Mexican-style elote Brush with the butter, then slather with mayonnaise, crumble Cotija cheese, sprinkle chili powder, and finish with cilantro and extra lime juice for street-corn vibes. ## Notes This recipe highlights the savory, garlicky richness of Kinder's in a bright lemon-butter spread — ideal for backyard cookouts or a weeknight grill. Home cooks will love how a few simple ingredients deliver restaurant-worthy corn in under 30 minutes. ### Storage and Make-Ahead Leftover grilled corn keeps for up to 3 days in an airtight container in the refrigerator; the butter will solidify on the cooled kernels. Reheat gently in a 350°F oven for 8–10 minutes or on the grill for 3–4 minutes, then reapply a bit of fresh lemon butter to restore brightness. The compound butter itself will keep for up to 2 weeks refrigerated or can be frozen for up to 3 months. ### Serving Suggestions This corn pairs wonderfully with charred burgers, skirt steak, grilled chicken, or a tray of mixed vegetables; its lemony lift is an excellent foil for rich, smoky mains. For drinks, try a crisp rosé, a classic Pilsner, or a citrusy tequila cocktail to echo the lemon note. Serve on a large platter with lemon wedges and an extra bowl of the compound butter so guests can add more to taste. ## Frequently Asked Questions ### Can I use frozen corn for this recipe? Yes — thaw and pat the cobs completely dry before brushing with oil, then grill a little longer until you get some char and the kernels feel tender, about 12–15 minutes total. ### What if I don't have Kinder's Buttery Garlic Salt? Substitute with a blend of fine sea salt, a touch of powdered butter or nutritional yeast for buttery depth, and a small pinch of garlic powder; taste and adjust so it complements the fresh lemon. ### How do I prevent the butter from sliding off the corn? Brush the butter on while the corn is hot so it melts into the kernels, and if the butter is too soft beforehand, refrigerate briefly to firm it up for easier application. ### Can I make the lemon-garlic butter ahead of time? Absolutely — the butter can be made up to 2 days ahead to let flavors meld; keep it refrigerated and bring to a spreadable temperature or slice into rounds to finish the corn right before serving. ### How do I know when the corn is done on the grill? Tender kernels and even golden blistering are your cues; about 10–12 minutes over medium-high heat, turning every few minutes, should yield a crisp-tender interior and pleasing char. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Weeknight Grill Roundup: 18 Recipes Under 30](https://www.topshelf.recipes/articles/weeknight-grill-roundup-18-under-30) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling)