Grilled Sardines with Charred Corn and Lemon Butter
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
There's something about summer grilling that makes me want to keep things simple and let fresh ingredients shine. This recipe for grilled sardines with charred corn and lemon butter is exactly that kind of meal. Sardines are packed with omega 3 fatty acids that are wonderful for your heart, and they cook in minutes, making this a weeknight winner. The whole dish comes together in under 40 minutes from start to finish, and honestly, you probably have most of these ingredients on hand already. The charred corn adds sweetness and texture while the bright lemon butter ties everything together beautifully.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 2corn on the cob(husked)
- 3 tablespoonsunsalted butter(softened)
- 1lemon(zested and halved)
- 2 tablespoonsfresh parsley(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat grill to medium-high heat. Pat sardines dry with paper towels and brush lightly with olive oil. Season both sides with sea salt and black pepper.
Tip: Dry sardines prevent sticking and help achieve better char marks on the grill.
- 2
Brush corn cobs with olive oil and season with salt and pepper. Place directly on grill grates and turn every 3-4 minutes until golden and charred all over, about 12-15 minutes total.
Tip: Rotating corn frequently ensures even cooking and prevents burning.
- 3
Combine softened butter, minced garlic, lemon zest, chopped parsley, and red pepper flakes in a small bowl. Mix until well incorporated and set aside.
Tip: Making the compound butter ahead allows flavors to meld together beautifully.
- 4
Once corn is charred, carefully remove from grill and place on a cutting board. Cut kernels away from the cob and set aside in a warm bowl.
Tip: A clean kitchen towel under the cutting board prevents corn from rolling around.
- 5
Place sardines directly on oiled grill grates and cook for 3-4 minutes per side until skin is crispy and flesh is opaque. Grill lemon halves cut-side down for 2 minutes until caramelized.
Tip: Don't move sardines too early—let them develop a crust before flipping.
- 6
Transfer grilled sardines to a serving platter. Top with a generous dollop of lemon butter and scatter charred corn kernels around them.
Tip: Butter will melt from residual heat creating a delicious sauce.
- 7
Drizzle any remaining cooking juices over the sardines and garnish with fresh thyme sprigs. Squeeze juice from grilled lemon halves over everything before serving.
Tip: The charred lemon adds smoky flavor and acidity that brightens the dish.
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