By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
120 cal · 30 min
Grilled Corn With Garlic and Ginger Soy Butter
Recipe GLPR06e5ec4a8296dc
Fresh corn grilled until lightly charred and brushed with a fragrant butter infused with minced garlic, ginger, soy sauce, and a squeeze of lemon juice. Finished with sliced scallions for a bright, umami-rich side dish that pairs beautifully with any grilled meal.
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Ingredients
2 medium cloves garlic, minced
1-inch knob fresh ginger, minced
2 tablespoons soy sauce
4 tablespoons softened butter
1 teaspoon fresh lemon juice
8 ears corn, shucked
1/4 cup finely sliced scallions
Directions
Preheat your grill to medium-high heat, about 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
In a small bowl, combine the softened butter, minced garlic, minced ginger, soy sauce, and lemon juice. Stir until well blended and set aside.
Place the shucked ears of corn directly on the hot grill grates. Grill for 12 to 18 minutes, rotating them every 3 to 4 minutes, until they are lightly charred and heated through on all sides.
Transfer the grilled corn to a serving platter. Using a brush or spoon, generously coat each ear with the garlic-ginger soy butter, turning to ensure even coverage.
Sprinkle the sliced scallions over the buttered corn and serve immediately while still warm.
Comments
All ingredients are standard stock at every Charlotte chain—garlic, ginger, butter, soy sauce, and corn pose no sourcing problem. The actual prep time is roughly 45 minutes once you account for shucking corn, mincing garlic and ginger, and letting the butter infuse; the stated 30 minutes ignores knife work. Cost per serving lands around $1.50–$2 depending on whether corn is in season, driven mainly by the butter and garlic-ginger compound. This reheats poorly since the butter congeals, making it a best-eaten-same-night side dish that works well for a summer cookout but demands attention at the grill and doesn't stretch leftovers.
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