Corn on the cob is a summertime staple that is best served grilled. Using foil is a no-fail way to grill the corn resulting in the easiest and tastiest summer side dish. Just slather the corn with a little seasoned butter, wrap the ear in foil, and toss it on the grill. The slathered corn first steams inside the foil. After it soaks up the butter, the corn roasts bringing out its natural sweetness. Grilled corn is so popular, we put together three ways you can grill it this summer.
4 ears corn on the cob
Heavy duty aluminum foil
Salt and Pepper Grilled Corn
4 Tbsp softened butter
3/4 tsp sea salt
1/4 tsp ground black pepper
4 Tbsp melted butter (brushed on after grilling)
Additional Salt and pepper (sprinkled on after grilling)
Garlic and Parmesan Grilled Corn
4 Tbsp softened butter
1 tsp garlic powder
1/2 tsp sea salt
4 Tbsp freshly grated Parmesan (sprinkled on after grilling)
1 Tbsp chopped fresh Italian parsley (sprinkled on after grilling)
Cilantro and Lime Corn
1 stick of softened butter
1 1/2 tsp sea salt
1/2 tsp ground pepper
1/2 tsp smoked paprika
2 pinches of cayenne pepper (optional)
2 tsp chopped fresh cilantro
2 limes cut into 4 wedges (squeezed on after grilling)
Additional chopped fresh cilantro (sprinkled on after grilling)
1. Determine which flavor you’d like to make. Combine the softened butter and the relevant seasonings (and/or herbs) in a bowl.
2. Lay an ear of corn on a piece of foil. Spread 1 Tbsp of seasoned butter on the corn.
3. Wrap the corn in the foil and repeat with the other three ears of corn.
4. Grill the corn at medium heat (350-400 degrees) for 20 minutes, turning every 5 minutes.
5. Make sure to close the lid between turns.
6. After 20 minutes, remove the corn from the grill and cool for a couple of minutes.
7. For the Salt and Pepper Grilled Corn, carefully open the foil. Allow guests to brush the corn with the melted butter and season with extra pinches of salt and pepper (to taste).
8. For the Garlic and Parmesan Grilled Corn, open the foil and sprinkle the corn with grated Parmesan and chopped Italian parsley. Loosely close the foil for a minute to allow the cheese to melt.
9. For the Cilantro and Lime Grilled Corn, open the foil and spread a little bit of the leftover seasoned butter on the warm corn. Squeeze 1-2 wedges of lime over each piece of corn on the cob (if you like less lime, only squeeze one. Sprinkle with additional chopped cilantro.
Tips on How to Grill Corn on the Cob
Make sure to preheat the grill before putting the foil wrapped corn on the grill.
Rotating the corn every 5 minutes allows a little char to form on the cob. If you’re not a fan of slightly charred corn, turn the cobs every 2-3 minutes.
When the corn is grilling the seasoned butter gets soaked into and between the kernels. It doesn’t leave much butter on the outside. Adding a bit of seasoning after grilling, makes the corn pop with flavor.
Do all three versions sound tasty to you? At your next barbecue, make a corn grilling bar so guests can try whichever version suits their taste buds. Simply put the pieces of aluminum foil, cobs of corn, and relevant compound butter on a table. Then, let your guests create their own corn on the cob.