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Grilled Corn On The Cob Recipe

Grilled Corn On The Cob is the perfect way to make corn for a crowd. Get the recipe at www.drugstoredivas.net.

My dad really likes grilling. Growing up, if my mom was ever away for dinner, my dad would throw chicken and hot dogs on the grill and that would be dinner. So he has become quite the pro. This year, though, he has a new specialty: grilled corn on the cob.

Growing up, we would always boil the corn. That was the easiest way to make it for a family of five.

At least, that’s what we thought.

But grilling corn on the cob is so easy. So now, we do it for every barbecue — or really, any time we feel like having corn.

Grilled Corn On The Cob Recipe

Grilled Corn On The Cob Ingredients:

  • 1 ear of corn on the cob
  • 1 teaspoon butter
  • Salt

How To Make Grilled Corn On The Cob:

Grilled Corn On The Cob is the perfect way to make corn for a crowd. Get the recipe at www.drugstoredivas.net.

Shuck your corn. If any of the corn silk (which is the actual name for “corn hairs”) from the husk are left behind, you want to remove those as well.

Snap the remainder of the stalk (which is commonly called “the handle”) from the cob.

Use a sharp knife to perforate the corn at the center. Then, grab each end of the corn and snap it in half.

Obviously omit that step if you’re not cutting the corn in half, but we always do at barbecues with more than just our family. It gives more people the opportunity to have corn.

Grilled Corn On The Cob is the perfect way to make corn for a crowd. Get the recipe at www.drugstoredivas.net.

Place a piece of foil under the corn.

Smother the corn with butter and salt. Put the butter around the corn, but don’t overdo it.

Wrap the foil completely around the corn so none of the corn is exposed.

Grill the foil-wrapped corn on the cob on the upper rack of the grill, away from direct heat, for 45 minutes.

The foil will be really hot when the corn is done, so we recommend using a pair of tongs or an oven mitt to remove the corn from the grill.

As long as you keep the foil closed, the grilled corn on the cob will stay warm for a really long time (like, hours if you leave it outside). So don’t feel like you need to eat this as soon as it comes off the grill.

But if you want to, go right ahead and eat this grilled corn on the cob immediately. You’re the boss of you.

What’s great about this recipe is the butter and salt infuse into the corn as it’s cooking. So when you’re ready to eat it, you don’t need to add any extra butter or salt to it. I mean, you can if you want, but it’s already really flavorful.

Grilled Corn On The Cob is the perfect way to make corn for a crowd. Get the recipe at www.drugstoredivas.net.

Grilled Corn On The Cob: Frequently Asked Questions

Do you need a charcoal or propane grill?

We have a charcoal grill and my parents have a propane grill. The grilled corn on the cob comes out delicious either way.

I like the propane grill because it’s so much easier than a charcoal grill, for me anyway. You just turn a dial and the propane grill is ready to go. With a charcoal grill, you have to heat up the coals before you can cook on the grill. So it just takes a little longer.

We haven’t tried making this grilled corn on the cob on a hibachi-style flattop grill, so I’m not sure how it would come out on there. If you try it, be sure to let us know so we can update this post.

Can you grill other food at the same time as the corn?

What’s great about this recipe is the corn won’t take up the entire grill. You’ll want to grill the corn on the cob on an upper rack, leaving the lower rack free for hamburgers, chicken, or whatever other meat you plan on serving with the corn.

If you have a side burner on your grill, like my parents do, you can make Grilled French Fries on that side while you’re grilling corn on the main section of the grill.

How long can will grilled corn on the cob stay fresh?

To store grilled corn on the cob, wait until it has cooled completely.

Keep the corn in the foil, and then put that foil-wrapped corn on the cob in an air tight ziptop bag in the fridge.

The grilled corn on the cob can last five to seven days in the fridge that way. If you really can’t finish all your corn in a week, you can always put it in the freezer (although we never have leftover corn last that long).

How can you reheat grilled corn on the cob?

Reheating corn on the cob is really easy.

Remove the foil. Put the corn on the cob on a microwavable-safe plate and microwave. Usually I’ll microwave the corn (covered with a microwave plate cover) for a minute and 30 seconds. The corn gets warm and none of the kernels pop.

This grilled corn on the cob tastes so good reheated. The flavors of the butter and salt are still there, so you don’t need to add anything to it.

Is this Weight Watchers Grilled Corn On The Cob?

Corn on the cob is a ZeroPoint Food on Weight Watchers. So is salt. So all you’re getting your points from is the butter.

One tablespoon (three teaspoons) of stick butter is 5 points. So, measure your butter and use about half a teaspoon of butter per corn on the cob half and each piece is only 1 Weight Watchers Freestyle Point.

If you’re on the myWW Blue, Green, or Purple plans, be sure to consult your WW app and double check the points before adding this to your day.

Can you turn this into Grilled Mexican corn on the cob (elote)?

Elote is known colloquially as Mexican street corn. It’s sold on carts in Mexico, just like you would find hot dogs in New York City. It’s also one of my favorite things to order at our local Mexican restaurant, so of course, I have to make elote at home when I get the chance.

What really makes elote what it is is the seasoning on it. In general, elote is seasoned with butter, mayonnaise, crema, queso fresco, chili powder, and lime juice.

Elote is always grilled, so using this grilled corn on the cob recipe is the perfect base for Mexican street corn.

Follow the recipe directly, including grilling the corn on the cob for 45 minutes.

Unwrap the foil when the corn is still warm. Keep the corn in the foil. You’ll be putting all the toppings on it and want to use the foil to keep them on the corn (and not let them fall on the ground).

Squeeze lime juice (either fresh or bottled) over the corn on the cob.

Smother the grilled corn in a layer mayonnaise.

Then, smother the grilled corn in a layer of Mexican crema. Mexican crema is similar to sour cream, so if you don’t have Mexican crema, you can just sub in sour cream.

Then, top with Tajín.

Finish with a generous portion of queso fresco. Now, I’ll be honest. I never have queso fresco at home, so I always use grated parmesan cheese in place of it.

If you're grilling, be sure to add a healthy side with these Foil-Packet Grilled Vegetables from www.drugstoredivas.net.

Want more grilled vegetable ideas?

Corn isn’t the only vegetable you can cook on the grill. Check out the recipes below for more grilled vegetable recipes.

Yield: 2 pieces of grilled corn

Grilled Corn On The Cob

Grilled Corn On The Cob is the perfect way to make corn for a crowd. Get the recipe at www.drugstoredivas.net.

Grilled Corn On The Cob is the perfect way to make corn for a crowd. It's easy to do in foil.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 piece corn on the cob
  • 1 teaspoon butter
  • Salt

Instructions

Shuck your corn.

Snap the remainder of the stalk from the cob.

Use a sharp knife to perforate the corn at the center. Then, grab each end of the corn and snap it in half.

Place a piece of foil under the corn.

Smother the corn with butter and salt. Put the butter around the corn.

Wrap the foil completely around the corn so none of the corn is exposed.

Grill the foil-wrapped corn on the cob on the upper rack of the grill, away from direct heat, for 45 minutes.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 66Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 436mgCarbohydrates 11gFiber 1gSugar 2gProtein 2g

Have you tried this Grilled Corn On The Cob? Leave your thoughts about it in the comments.

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