Cast Iron Corn on the Cob with Basil Lemon Butter

If you love the taste of grilled corn but don't have a grill (or just don't feel like standing over one), cast iron is your new go-to. This method gives you those golden, seared edges and deep flavor without stepping outside.

I like to start by parboiling the corn. It keeps the kernels juicy and tender, so when they hit the hot skillet, they caramelize instead of drying out. A light brush of olive oil is all it takes to get that satisfying sizzle.

And instead of plain butter? We're mixing up a quick basil lemon butter with herbs straight from the garden. It's fresh, bright, and the kind of topping that makes you look like you know what you're doing.

Whether you're cooking for a crowd or just sprucing up your weeknight dinner, this cast iron corn delivers major summer vibes. No grill required.

Why You’ll Love Cast Iron Corn on the Cob with Basil Lemon Butter

• No grill required: Just your stovetop and a trusty cast iron pan.
• Quick and flavorful: A fast parboil gives you juicy, evenly cooked corn every time.
• Crispy edges, tender inside: That skillet char adds so much texture.
• Fresh herb twist: Basil and lemon zest butter feels fancy but takes minutes.
• Perfect for summer dinners: Pairs beautifully with grilled meats, summer salads, or just eaten straight off the cob.
• Great way to use garden herbs: Especially when your basil plant is getting out of hand.

Why Use a Cast Iron Skillet?

Cast iron gives you that beautiful, even heat that makes a difference. You’ll get a nice golden sear without drying the corn out. Plus, no need to fire up the grill or head outside. Just grab your skillet and make it happen right on the stovetop.

Parboil First for Juicier Corn

Boil the corn for just 4 to 5 minutes to get it tender and juicy before it hits the skillet. This quick step helps it cook more evenly and lowers the chances of it popping or scorching while it sears. Totally worth it.

Step-by-Step Photos

Here’s a step-by-step look at how to make cast iron corn on the cob with basil lemon butter.

Step 1: Parboil the Corn
Boil corn for 4–5 minutes, then drain and pat dry.

Step 2: Mix the Butter
Stir together softened butter, chopped basil, lemon zest, and salt.

Step 3: Sear the Corn
Brush corn with olive oil and sear in a hot cast iron skillet until golden.

Step 4: Add the Butter and Serve
Brush with basil lemon butter and serve hot.

Variations and Considerations

• Swap the herbs: No basil? Try parsley, dill, chives, or even thyme. Just about any soft herb from the garden will add a fresh punch.
• Zest it your way: Lemon zest keeps things bright, but you can mix it up with lime or orange for a fun twist.
• Make it spicy: Add a pinch of cayenne or red pepper flakes to the butter if you like a little kick.
• Add cheese: A sprinkle of Parmesan or crumbled feta over the finished corn takes it into side-dish superstar territory.
• Go dairy-free: Swap the butter for a plant-based version and you’re all set for a vegan-friendly plate.
• Cooking for more? This scales easily. Just use a larger pan or sear in batches.

5 Other Herb Combos to Try

Once you’ve tried basil and lemon zest, you don’t have to stop there. Your herb garden is full of possibilities. Here are a few more combos to play with:

1. Dill, chive, and lemon zest
   Fresh and bright. Perfect if you're serving fish or want something light and zippy.
2. Parsley, garlic, and parmesan
   This one's bold and savory with a cheesy finish. Great for an Italian-inspired twist.
3. Cilantro, lime zest, and chili flakes
   A little citrusy, a little spicy. This cilantro, lime zest, and chili flakes combo is perfect for taco night.
4. Mint, basil, and honey butter
   Sweet, cool, and summery. Great with grilled peaches or anything off the BBQ.
5. Rosemary, thyme, and cracked black pepper
   Earthy and comforting. A nice choice for cooler weather or when you're going for a rustic feel.

Just like with the basil butter, soften your butter and mix in the herbs. Adjust the ratios to taste and enjoy experimenting with what’s growing in your garden.

Cooking with herbs is simple when you know how to grow and store them. Explore more in the Herb Index.

Storing and Freezing Leftovers

Storing in the fridge
If you have leftover corn, let it cool completely, then store it in an airtight container in the fridge. It’ll stay fresh for up to 3 days. You can reheat it in a skillet over low heat or microwave it with a damp paper towel to keep it from drying out.

Freezing cooked corn
Yes, you can freeze it! Cut the kernels off the cob and store them in a freezer-safe bag or container. They'll keep for up to 2 months. You can add them straight into soups, salads, or sautés — no need to thaw first.

Freezing herb butter
Extra basil lemon butter? Roll it into a log using parchment paper, twist the ends like a candy wrapper, and freeze it. When you need a quick flavor boost, just slice off a piece. It’s great on everything from veggies to pasta.

This makes it easy to enjoy that peak-summer flavor even when fresh corn is long gone.

Cast iron corn on the cob with basil lemon butter is one of those simple summer sides that feels a little fancy but comes together fast. The parboil step keeps the corn juicy, the skillet gives it a golden sear, and that herb butter? It’s sunshine in every bite.

Whether you’re making it for a casual weeknight dinner or serving it at your next backyard get-together, this recipe is a crowd-pleaser. And if basil’s not your thing, try one of the herb swaps above and make it your own.

Let me know if you try it — and if you’ve got three ears instead of four, no worries. This recipe is all about working with what you’ve got and making it delicious.

Happy cooking!