Red Lobster Corn On The Cob Copycat Recipe

Name: Red Lobster Corn On The Cob Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 ear Corn; 1½ Sticks Unsalted Butter (Slightly Softened); 1 Tablespoon Old Bay Seaosoning; 1/2 tsp Freshly Ground Black Pepper

Recipe Pin

There’s something so nostalgic and comforting about Red Lobster Corn On The Cob. Every time I order it, I’m reminded of summer evenings spent with family, enjoying buttery, sweet corn that perfectly balances the bold flavors of a seafood feast. It’s one of those simple sides that makes a meal feel complete.

Red-Lobster-Corn-On-The-Cob-Copycat-Recipe

Corn On The Cob has always been a staple in American cuisine, with its roots tracing back to Indigenous peoples who cultivated maize thousands of years ago. Over time, this simple yet delicious dish found its way to the tables of European settlers and later became a beloved part of summer meals across the country.

At Red Lobster, Corn On The Cob became a perfect side, complementing their rich seafood offerings with its sweet, buttery flavor. Its simplicity highlights the natural sweetness of fresh, seasonal corn, making it an essential part of any seafood feast. What makes it so unique is the use of fresh, seasonal corn, especially during the summer when it’s at its juiciest.

I have always loved how it brings a touch of warmth and familiarity to the table, and when I recreate it at home, it instantly takes me back to those memorable dinners. Today, I’m excited to share how you can bring that same Red Lobster Corn On The Cob experience to your kitchen with just a few easy steps! So, without further ado, let’s get started!

What's In The Post

Equipment Required

Large Pot: I find a large pot perfect for boiling the corn until it’s tender and juicy.
Tongs: Tongs make it easy for me to handle the hot corn when taking it out of the pot.
Colander: I use a colander to drain the corn after boiling.
Brush: I always use a brush to spread the butter evenly over each cob.
Serving Platter: I like to use a lovely platter to present the corn when it’s ready to eat.
Aluminum Foil (Optional): When grilling the corn, I sometimes wrap it in foil to keep moisture while it cooks.

Red Lobster Corn On The Cob Ingredients & Substitutions

Note: The ingredients mentioned in this section make six portions of Red Lobster Corn On The Cob. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

4 Ears of Corn: If I don’t have fresh corn, I use four frozen corn cobs that I thaw before cooking. Sometimes, I like to switch things up and use 16 baby corn pieces for a fun and unique twist.
4 Tablespoons Butter: Sometimes, for a change, I use four tablespoons of margarine. For extra flavor, I love using garlic-infused butter. Four tablespoons of olive oil work ideally if I’m looking for a lighter alternative.
1 Teaspoon Old Bay Seasoning: If I run out of Old Bay, I mix one teaspoon of paprika, celery salt, black pepper, and a pinch of cayenne. Cajun seasoning is another favorite substitute for me when I want a spicier kick.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	5 Minutes	15 Minutes

How To Make Red Lobster Corn On The Cob At Home

Step 1

To make Red Lobster Corn On The Cob, start by shucking the corn and removing the husks and silk. Cut each cob into three equal pieces. Fill a large saucepan with water, add the corn pieces, and cook for 8 to 10 minutes until tender. Once done, drain the corn and set it aside.

Step 2

Then, to make the seasoned butter, combine melted butter, old bay seasoning, and black pepper in a small bowl. Using a basting brush, generously coat each piece of corn with the seasoned butter. Your Red Lobster Corn On The Cob is ready. Serve immediately while it’s hot and bursting with flavor.

Expert Tips That I Recommend

When I boil the corn, I like to add a cup of milk and a few tablespoons of butter to the water. This makes the corn kernels extra tender and gives them a rich flavor.
After boiling, I grill the corn directly on the grill for a more authentic, smoky flavor. I first brush the ears with oil or butter, which helps achieve a nice char on the kernels.
If I’m grilling the corn but want to keep it moist, I wrap each ear in aluminum foil with butter and herbs. This method steams the corn while still giving it a slight char.
If I’m grilling the corn in the husk, I soak the husks in water for about 30 minutes before grilling. This prevents them from burning and helps steam the corn as it grills.
For a burst of freshness, I like to sprinkle some lime or lemon zest over the corn right before serving. It gives a tangy, citrusy kick that pairs beautifully with BBQ and herb butter.
I sometimes sprinkle freshly grated Parmesan cheese over the buttered corn for savory richness.
If I’m in the mood for a sweet and savory combination, I drizzle a bit of honey or maple syrup over the corn after spreading the BBQ butter. It perfectly balances the heat and spices.
For an indulgent twist, I sprinkle crumbled crispy bacon over the corn just before serving. It adds a crunchy, salty texture that goes great with the creamy butter.
If I want more heat, I add a bit of hot sauce or sprinkle some crushed red pepper flakes on top of the buttered corn. Add a dash of smoked paprika to give the herb butter a smoky edge. It adds depth without overpowering the herbs.

FAQs About Red Lobster Corn On The Cob

Why is your corn too tough or chewy?

If your corn is tough or chewy, it might be overcooked or not fresh. Fresh corn is essential, and you should cook it until tender—overcooking can make the kernels chewy.

Why is your butter too runny?

If your butter turns out too runny, it’s likely melted too much. Make sure your butter is softened but not melted. If it’s too watery, refrigerate it for a few minutes before spreading it on the corn.

Why does the corn burn too quickly on the grill?

Corn burning too quickly on the grill usually means the grill is too hot. To prevent burning, try lowering the heat or wrapping the corn in foil. Applying oil or butter beforehand also helps.

Why did your grilled corn turn out dry?

If your grilled corn is dry, it’s likely been overcooked or lacked moisture during grilling. Soaking the husks in water before grilling or brushing the corn with oil or butter can help keep it moist.

Why does your herb or BBQ butter lack flavor?

If your herb or BBQ butter lacks flavor, it might need more seasoning or time to meld. Taste the mixture before using and let it sit a few minutes after mixing to enhance the flavors.

What should you do if your corn is undercooked after grilling?

If your corn is undercooked after grilling, you may not have cooked it long enough or at the right temperature. Wrapping the corn in foil and grilling it further, or boiling it briefly, will help.

Why is your corn not getting a nice char on the grill?

If your corn isn’t getting a good char, the grill might not be hot enough, or you may be moving the corn too frequently. Make sure the grill is preheated to medium-high, and let the corn sit for a bit on each side to develop that smoky, charred flavor before turning it.

Why does your butter separate when mixing in the seasonings?

Butter can separate if it’s too warm when mixing in the seasonings. Ensure your butter is softened at room temperature but not melted. If it’s too soft, pop it in the fridge for a few minutes before mixing.

Why does your corn stick to the grill?

Corn can stick to the grill if you haven’t oiled the grill grates properly. Brush the grates with oil before placing the corn on them, or lightly coat the corn itself with oil or butter.

Nutritional Information Per Serving

Red Lobster Corn On The Cob can be both healthy and indulgent. Corn is naturally a good source of fiber, vitamins, and minerals, making it a nutritious choice. However, the generous use of butter in the recipe increases its calorie and fat content, particularly from saturated fats. So, consuming in moderation is suggested.

Here, I have mentioned the nutritional breakdown of Red Lobster Corn On The Cob.

Calories	155 kcal
Fat	7 g
Sodium	441 mg
Potassium	379 mg
Carbohydrates	25 g
Sugar	8 g
Protein	4 g
Saturated Fat	1 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	4 g
Trans Fat	0.03 g
Vitamin A	690 IU
Fiber	3 g
Vitamin C	9 mg
Calcium	15 mg
Iron	1 mg

Red Lobster’s corn on the cob fits well into diets with higher fat content, such as comfort food or indulgent meal plans. The corn itself provides a good source of fiber and essential nutrients, making it beneficial for those seeking a fiber-rich side dish. However, it’s not ideal for low-fat, dairy-free, vegan, and low-sodium diets unless some of the ingredients are altered.

Recipe Variations For Different Diets

Dairy-Free Diet: I swap the butter for a dairy-free version for a plant-based option like vegan margarine or olive oil. It’s a quick adjustment that doesn’t sacrifice the richness but still allows the herbs and spices to shine.
Low-Sodium Diet: If I’m cutting down on salt, I reduce the amount of kosher salt and rely on fresh herbs like basil, chives, or tarragon to enhance the flavor. A squeeze of lemon adds brightness, making up for the lower salt content.
Vegan Diet: To make this recipe completely vegan, I use vegan butter or olive oil instead of regular butter, and I sometimes add nutritional yeast for a cheesy flavor. It’s a great way to keep it plant-based while still feeling indulgent.
Low-Calorie Diet: When aiming for a lower-calorie dish, I use a minimal amount of olive oil or a light butter alternative instead of regular butter. I skip the heavier toppings and focus on fresh herbs, paprika, and spices to maintain bold flavors without the extra calories. You still get tasty, flavorful corn on the cob, but with fewer calories overall.

Storing And Reheating This Recipe

Storing

Refrigerate: First, I let the corn cool to room temperature after cooking. This prevents condensation from forming in the storage container, which can make the corn soggy. I wrap each ear of corn in plastic wrap or aluminum foil. This keeps them fresh and prevents them from drying out in the fridge. Alternatively, I place the wrapped corn in an airtight container. This provides extra protection against moisture and odors in the fridge. I store the wrapped corn in the refrigerator, which typically lasts about 3 to 5 days.
Freezing: If I want to keep the corn longer, I freeze it. I first cool the corn completely, then wrap each ear tightly in plastic wrap, followed by aluminum foil for extra protection. I place the wrapped corn in a freezer-safe bag or container. It can last in the freezer for up to 6 months.

Reheating

Microwave: When ready to enjoy the leftover corn, I unwrap it and place it on a microwave-safe plate. I cover it with a damp paper towel to keep it moist and microwave it for 30-60 seconds, checking to see if it’s heated. If it needs more time, I add 15-second intervals until warm.
Boiling Water: Another method I love is boiling water. I cook a pot of water, then turn off the heat and add the wrapped corn. I let it sit in the hot water for about 5-10 minutes to warm it through.
Oven: For reheating in the oven, I preheat it to 350°F (175°C). I unwrap the corn and place it in a baking dish, covering it with foil to keep it moist. I bake it for 10-15 minutes, occasionally checking to ensure it’s warmed through.
Grilling or Roasting: I grill or roast the corn if I feel fancy. I preheat the grill, wrap the corn in foil, and place it directly on it for 10-15 minutes. This method gives it a nice, slightly smoky flavor.

What To Serve With This Recipe

Grilled Meats: grilled chicken, steak, or pork chops are great choices alongside corn on the cob. The charred, smoky flavors of the grilled meats pair well with the buttery corn.
Salads: A fresh salad adds a nice contrast to the richness of the corn. I enjoy serving a simple mixed green salad or a creamy coleslaw to balance out the meal.
Baked Potatoes: Baked Potatoes or loaded potato skins make a hearty side dish. I often top them with sour cream, cheese, and chives for added flavor.
Beans or Legumes: I like including Black Beans or Baked Beans for extra protein and fiber. Their savory flavor complements the sweetness of the corn.
Tacos: Sometimes, I like to make shrimp or fish tacos as a fun twist. The corn on the cob is a perfect sidekick to the tacos, enhancing the meal with a sweet crunch.
Grilled Vegetables: I often prepare a mix of seasonal vegetables, such as zucchini, bell peppers, and asparagus, grilled to perfection. The smoky, charred taste of the veggies complements the sweetness of the corn, creating a vibrant plate.
Pasta Dishes: A light pasta dish, like Lemon Garlic Pasta or a Creamy Alfredo, can be a delightful side. The richness of the pasta pairs beautifully with the buttery corn.

Printable Version

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Conclusion

As I reflect on my experience making Red Lobster corn on the cob, I can’t help but smile at how a simple dish can bring so much joy to the table. The sweet, tender corn paired with the rich, flavorful butter creates a delightful combination that transports me back to those cozy seafood dinners.

Whether I enjoy it at a family gathering or a casual weeknight meal, this corn on the cob never impresses me. I hope this recipe becomes a cherished favorite in your home, just as it has in mine, bringing smiles and delicious moments to every meal.

If you enjoyed this Red Lobster corn on the cob recipe, why not try making it home? Share your experience and any personal twists you add in the comments below! Don’t forget to explore more delicious recipes and tips on my blog, and subscribe for updates so you never miss a tasty dish.

Red Lobster Corn On The Cob Copycat Recipe

Equipment Required

Red Lobster Corn On The Cob Ingredients & Substitutions

Preparation and Cooking Time