Grilled Sweet Corn with Garlic Chive Pink Peppercorn Butter

Grilled Sweet Corn with Garlic Chive Pink Peppercorn Butter Print this recipe

Yields: 4 servings
Cook time: 10 minutes Prep time: 15 minutes


  • 1 tablespoon chopped, fresh chives
  • 1 teaspoon pink peppercorns
  • 2 small garlic cloves, finely minced
  • 4 cranks on the pepper mill white pepper
  • 4 ears sweet, grilling corn on the cob, with husks
  • 4 tablespoons unsalted butter at room temperature


  1. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
  2. In a small bowl whisk together all of the butter, chives, garlic, pink peppercorns, salt and pepper. Keep at room temperature.
  3. Grill ears of corn with their husks over medium hot coals for 6-8 minutes until the husk is charred.
  4. Remove the charred husk and thin strands of corn silk. Stab both ends of the cob with corn holders.
  5. Spoon some of the garlic chive butter over the hot corn.


  1. Recipe created by Chef Bob Waggoner of Watermark Restaurant in Nashville on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.
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