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grilled corn on the cob three ways

★★★★★ 1
Kitchen Crew
By Kitchen Crew

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 delicious, try one of these three seasonings when hosting a barbecue this summer. This will be one vegetable your kids will definitely eat.

★★★★★ 1
serves 4
prep time 5 Min
cook time 20 Min
method Grill

Ingredients For grilled corn on the cob three ways

  • 4
    ears corn on the cob
  • Heavy duty aluminum foil
  • 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)
  • 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)
  • 1 stick
    softened butter
  • 1 1/2 tsp
    sea salt
  • 1/2 tsp
    ground pepper
  • 1/2 tsp
    smoked paprika
  • 2 pinch
    cayenne pepper (optional)
  • 2
    limes cut into 4 wedges (squeezed on after grilling)
  • Additional chopped fresh cilantro (sprinkled on after grilling)

How To Make grilled corn on the cob three ways

  • Combining butter and seasonings in a bowl.
    Determine which flavor you’d like to make. Combine the softened butter and the relevant seasonings (and/or herbs) in a bowl.
  • Spreading compound butter onto an ear of corn.
    Lay an ear of corn on a piece of foil. Spread 1 Tbsp of seasoned butter on the corn.
  • Wrapping ears of corn in aluminum foil.
    Wrap the corn in the foil and repeat with the other three ears of corn.
  • Foil-wrapped corn on the grill.
    Grill the corn at medium heat (350-400 degrees) for 20 minutes, turning every 5 minutes.
  • Grill lid closed.
    Make sure to close the lid between turns.
  • Removing the corn from the grill.
    After 20 minutes, remove the corn from the grill and cool for a couple of minutes.
  • Adding extra butter, salt, and pepper to the grilled corn.
    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).
  • Sprinkling Parmesan over the corn.
    For the Garlic and Parmesan Grilled Corn, open the foil and sprinkle the corn with grated Parmesan and chopped Italian parsley.
  • Squeezing lime over the corn.
    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.

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