Grilled Corn On The Cob (with Parmesan Butter)
This easy grilled corn on the cob is the perfect side dish for a bbq or cookout. Wrap it in foil or roast it directly on the grill, and serve it with our delicious Parmesan flavored compound butter.
Summer is the ideal time to add grilled corn on the cob to dinner party menus. Whether it’s a casual cookout, a family backyard bbq or potluck party, corn is an easy side dish that everyone enjoys.
I’ll show you how to cook it on the grill using three methods: in foil, in the husk, and roasted on the grill. Then you’ll slather it with the most delicious Parmesan butter recipe that you’re going to want to add to everything!
Ingredients
Fresh summer corn admittedly doesn’t need a lot of enhancements. It’s naturally sweet, crisp, and delicious. However, our compound butter recipe takes it to the next level. Here’s what you need for a great seasoning blend.
- Fresh corn on the cob
- unsalted butter
- garlic powder
- chili powder
- onion powder
- cayenne pepper
- Ranch dressing seasoning packet
- grated Parmesan cheese
- half a lime
- fresh cilantro for garnishing the buttered corn
How to Grill Corn in Foil
We cooked this corn in foil on the grill. It works really well for a party because you can cook a large amount of corn over direct heat.
You can wrap them individually, or as a group in a single layer.
- Heat grill to 350 degrees, or medium-high.
- Remove husks and silk from corn.
- Wrap corn on the cob in aluminum foil.
- Place the corn on the grill and cook for 15 minutes.
- To get grill marks, unwrap corn and cook it directly on the grates for 10 minutes, making quarter turns every 2 minutes.
How to Grill Corn in Husk
This method works best when you can cook over indirect heat. If you have a gas grill with shelves, place the corn on the shelf.
If you have a grill with multiple burners, turn one or two of them on and place the corn to the side or around the direct heat. This can work well if you’re cooking meat over the direct heat at the same time.
If you have a charcoal grill, build the hot coals to one side so you can place the corn around it.
- Heat grill to 350 degrees.
- Soak the corn, husks and all, for 30-45 minutes.
- Place soaked corn still with husks, on top shelf of grill.
- Cook the corn with indirect heat for 30 minutes, flipping halfway through
Corn Roasted on the Grill
If you have a grill with multiple burners, turn one or two of them on and place the corn to the side or offset from the direct heat.
If you have a charcoal grill, build the hot coals to one side so you can place the corn around it.
- Heat grill to 350 degrees.
- Remove husks and clean the silks off the corn. Soak corn in water for about 30-45 minutes.
- Place corn on the cob over indirect heat or on the grill shelf.
- Cook for about 10-12 minutes, making a quarter turn about every 2 minutes.
- Finish corn over direct heat to get grill marks; about 1 minute per side.
Expert Tips
Soak the husk-covered corn in water for 20 minutes to soften the husks. Otherwise, when you pull the husk back, it can break off. The water softens it and makes it more pliable.
Remove from water and pull back husks while keeping it attached at the bottom.
Clean the silks off the corn and tie the husks together using bakers twine. Proceed with cooking as directed.
Parmesan Flavored Butter
If you like street corn, you’ll love our Parmesan flavored butter. The salty cheese, some ranch seasoning, and a hint of citrus all mingle together, while pantry spices give it depth and complexity.
Start with high quality butter for best taste, and double the recipe for a larger gathering.
- Make sure the butter is very soft. I let it sit at room temperature for a couple of hours.
- Combine all the ingredients together in a small bowl. Use a fork to stir to get the best integration.
- Cover the bowl and refrigerate for a couple of hours so flavors can marry.
- Let the butter come to room temperature again when ready to use, so it’s easy to spread.
What to Serve with Corn
First of all, let’s just talk about all the things corn goes well with. Aside from pairing it with vegetarian foods like beans and rice, it’s a match made in heaven for these entrees.
- tacos and tostadas
- pork
- slow cooker bbq beef sandwiches
- steak
- plank grilled salmon or other fish
- jerk seasoned chicken skewers
- kabobs
- hot dogs
- hamburgers
FAQ’S
It’s not essential to soak corn in water before grilling if using the foil-wrapped method. Although it can help add steam to the foil packet.
If your grilling it in the husk or roasting it after it’s shucked, you should soak the corn to keep the husk form burning, or to add moisture to the corn.
We’re partial to flavored butter recipes, but you can also top it with Parmesan cheese.
More Corn Recipes
If you love grilled corn on the cob, you’ll love these other recipes that use corn.
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Grilled Corn with Parmesan Butter
Grilled corn gets a flavor boost from Parmesan and citrus seasoned butter. Perfect for a bbq or cookout side dish.
Ingredients
- 8 ears of Corn
Butter
- 4 ounces unsalted butter, softened
- Juice of half a lime
- 3 teaspoons grated Parmesan cheese
- 1 teaspoon ranch seasoning (from dressing seasoning packet)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon chili powder
- Pinch of cayenne pepper
Instructions
- Heat gas grill to 350 degrees, or charcoal grill to medium-high.
- Remove husks and silk from corn.
- Wrap corn on the cob in aluminum foil.
- Place the corn on the grill and cook for 15 minutes.
- To get grill marks, unwrap corn and cook it directly on the grates for 10 minutes, making quarter turns every 2 minutes.
- If cooking in husks, soak corn in water for 30 to 40 minutes.
- Place corn over indirect heat. Use the shelf of the grill if you have one, or place around the edges of the burner or hot coals.
- Cook for about 30 minutes, flipping half way through.
- If roasting corn without husks, shuck the corn and soak it in water for 30 to 45 minutes.
- Place corn over indirect heat. Use the shelf of the grill if you have one, or place around the edges of the burner or hot coals.
- Cook for 10 to 12 minutes, making quarter turns every 2-3 minutes.
- Finish corn over direct heat to get grill marks; about 1 minute per side.
- Spread cooked corn with Parmesan butter.
