Grilling Corn On The Cob

Name: Grilling Corn On The Cob
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 ears fresh corn in husks; 4 tablespoons butter (softened); ½ cup feta cheese (crumbled); 1 tablespoon finely chopped fresh chives; 1 teaspoon red pepper flakes (or to taste); salt and freshly ground black pepper (to taste, optional)

by Katerina

5 from 4 votes

Jul 04, 2017, Updated May 29, 2025

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Grilling corn on the cob brings out its natural sweetness and irresistible charred flavor. It’s an easy summer side dish everyone loves. This juicy grilled corn recipe is smothered in a compound butter made with creamy feta and chives for the perfect, most delicious finish.

Grilled Corn slathered with feta compound butter.

If you’ve ever wondered how to grill corn on the cob the right way, you’ve come to the right place. Grilling corn brings out all that natural sweetness, gives it those perfect charred bits, and makes it the ultimate summer side. Whether you’re making corn on the cob on the grill for a backyard BBQ or tossing it on next to turkey burgers on a weeknight, this method is easy and delivers juicy, flavorful results every time. And this version, smothered in creamy feta and chive compound butter, takes it to a whole new level.

How Long to Grill Corn on the Cob

It usually takes about 15 to 20 minutes to grill corn on the cob over medium heat. Rotate the cobs every 5 minutes or so to ensure even cooking and to avoid burning. The husks will darken and char a bit—that’s normal! You’ll know the corn is ready when the kernels feel tender when pressed and give off a sweet, roasted smell. If you want more char, pull the husks off and grill the corn directly over the flames for a minute or two at the end.

Ingredients For Grilled Corn

Fresh corn in husks – You’ll want nice, plump ears of corn still in their husks. The husks help steam the corn while it grills and protect it from drying out.
Butter – Softened butter is the base for our compound spread. It melts right into the corn and makes everything extra rich and flavorful.
Feta cheese – Tangy, creamy, and just a little salty, feta gives the butter mixture a bold punch of flavor.
Fresh Chives – These bring a fresh, oniony bite. It’s good!
Red pepper flakes – Optional, but I love the little heat they add. You can adjust to your spice level.
Salt and black pepper – Totally optional, depending on how salty your feta is.

Ears of corn topped with butter and herbs.

How To Grill Corn On The Cob

The best news, in my opinion, is that grilled corn is that much better and sweeter. I love the smoky flavor that the grill adds to corn, but most importantly, I love the easy preparation method. Check it:

Feta, butter, chives, and pepper flakes in a bowl.

Making a compound better with feta and chives.

Preheat. Turn your grill on and set it to medium heat. You want it hot enough to char the husks without burning the corn inside.
Grill. Place the corn (husks and all) directly on the grill grates. Close the lid and cook for 15 to 20 minutes, turning every 5 minutes or so. The husks will char, and that’s normal! You’re steaming the corn on the inside while getting a smoky flavor on the outside.
Cool. Once the corn is tender, take it off the grill and let it sit for 5 minutes to cool down a bit.
Shuck. Carefully peel back the husks and remove any silk. If you want a little extra char on the corn itself, you can pop it back on the grill for a minute or two.
Serve. Spread with that dreamy feta chive butter and serve while hot.

Four ears of corn with the husks rolled up.

Recipe Tips

Soak the corn. Before grilling, pull the husks back over the corn and soak the cobs in cold water for about 10 minutes. This helps prevent the husks from burning too quickly while the corn cooks through.
Use medium heat. You want the grill hot enough to steam the corn inside the husks and give it a little char, but not so hot that it scorches the outside before the corn is tender.
Turn often. Rotate the corn every 5 minutes to make sure it cooks evenly on all sides and doesn’t burn in one spot.
Make ahead. You can prep the compound butter in advance and store it in the fridge for up to a week. It’s also amazing on steak, potatoes, or even toasted bread.

How to Serve Grilled Corn on the Cob

Grilled corn on the cob is the side dish of summer. I love serving it with grilled meats like chicken thighs, flank steak, or BBQ ribs. It’s also a great match for California burgers, hot dogs, and all your cookout faves.

Want to switch things up? After grilling, slather the corn with mayo, sprinkle with chili powder and Cotija cheese, and finish with lime juice for a quick take on this elote recipe (Mexican street corn). Or slice the kernels off and toss them into a grilled Mexican corn chicken salad with cherry tomatoes and cheese. And don’t forget: butter, salt, and pepper never go out of style.

Grilled Corn slathered with feta and chives compound butter.

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5 from 4 votes