Grilling is one of the best ways to cook corn that turns out tender, juicy, and flavorful! This recipe for perfect grilled corn on the cob is slathered with garlic butter and cooked in foil for easy clean-up.
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Perfectly Grilled Corn on the Cob with Herb Butter
Summer ain’t over yet, folks. You’re going to love today’s recipe for perfectly grilled corn on the cob. Dress your corn in quick homemade garlic butter, wrap it in foil, and throw it on the hot grill. Fast forward 30 minutes to the most tender and flavorful corn on the cob ever! I sprinkle my grilled corn with goat cheese, which is the best. I grilled four ears of corn when testing this recipe and had to exercise some serious restraint to not inhale it all in one sitting. Yes, it’s THAT good.
Why You’ll Love This Grilled Corn Recipe
- Perfectly cooked. There’s just something about grilling that brings out the best in so many foods! The grill is one of the best ways to cook corn on the cob that’s tender, juicy, and perfect every time.
- Garlicky herb butter. Butter, garlic – need I say more? I include an easy recipe for homemade herb butter that takes your basic grilled corn to a whole ‘nother level.
- Easy clean-up. Grilling corn with herb butter inside foil locks in all the flavor, and makes clean-up quick and easy.
How to Grill Corn on the Cob
Alright, grillmasters, let’s make Grilled Corn on the Cob! A touch of smoke and a hint of char makes the corn taste even sweeter and super flavorful. Getting your corn ready for the grill is quick and easy.
Ingredients For Corn On The Cob
You don’t need much for perfect, flavor-packed corn on the cob. Be sure to scroll down to the recipe card for the full ingredient list and detailed instructions.
- Fresh Corn: You’ll need 4 ears of fresh corn on the cob or as many ears of corn as you’d like to grill. Make sure to choose the best corn, and clean it before you grill it.
- Butter: Take your butter out of the fridge beforehand so that it has time to soften.
- Herbs: I flavor my herb butter with oregano and freshly minced garlic, but you can easily change things up with your favorite herbs.
- Goat Cheese: Optional, but I love sprinkling tangy goat cheese over grilled corn on the cob. Crumbled feta is another option, or try Cotija cheese for a Mexican elote (street corn) spin.
- Prep. While your grill heats up, cut sheets of foil large enough to individually wrap each ear of corn. Place one ear of shucked corn in the middle of each sheet.
- Add herb butter. Mash together your softened butter with oregano, garlic, and salt and pepper to taste. Spread the compound butter all over each ear of corn, then roll the corn up inside the foil.
- Grill. Grill the corn over medium heat for 25 to 30 minutes, turning it every so often so that it cooks evenly. Once the corn is tender, take it off the grill and open the foil carefully to let out the steam.
- Serve. Top the corn with any leftover herb butter and a sprinkle of goat cheese, and dig in!
How to Choose Corn
When choosing corn from the market or produce aisle, look for bright green husks that are tight around the cobs, with the silky tassels still attached. An easy way to tell if corn is fresh is by feel: if corn feels heavy and firm, that’s a sign that it’s good to take home. Avoid corn that’s dry with loose husks.
How to Shuck Corn
To shuck corn, peel away the outer leaves until you have just the inner layer left. Next, peel back the leaves at the tip of the cob. Grasp the tops of the leaves along with the tassel in one hand, grip the bottom of the cob in the other, and pull the leaves down with one swift tug. After, break off the leaves and silks, and discard them. There might still be some silks remaining, so use your hands to brush off any stragglers.
Tips for Grilling Corn on the Cob
Keep these tips in mind for corn on the cob that comes off the grill perfectly cooked, every time:
- Rotate Regularly: Turn the corn every 5 minutes to ensure even cooking.
- How to tell when corn is done: Corn is ready to come off the grill when the yellow color deepens and the kernels become plump and tender. You can poke one of the kernels with a sharp knife to check that the corn is cooked through.
- Don’t overcook. Make sure to check your corn for doneness, and don’t leave it on the grill for too long. Overcooked corn on the cob will be tough and chewy. It’s still OK to eat it, but the texture isn’t great.
- Add Final Touches: Once unwrapped, you can add more butter or seasonings. You can also finish it with a sprinkle of fresh herbs and a squeeze of lemon juice or lime juice.
- Need to cook your corn on the cob indoors? Try my easy recipe for air fryer corn on the cob.
Over medium heat, corn on the cob should take about 25 to 30 minutes on the grill. Start checking for doneness at the 25-minute mark and go from there.
It’s not necessary to parboil the corn for this grilling recipe. It steams up tender and crisp inside the foil.
Certainly, but you won’t need the foils. To grill corn inside the husks, first, pull back the husk without detaching it and clean off all the corn silk. After cleaning, pull the husks back over the corn and immerse the entire cob in clean water for at least 30 minutes and up to 6 hours. Then, cook the corn on the grill, rotating every few minutes, for around 15 to 18 minutes.
- Different Cheese. Instead of goat cheese, try feta or Mexican Cotija cheese. You can also top fresh corn with a drizzle of queso fresco.
- Different Herbs. In place of or in addition to oregano, you can make your herb butter with any fresh or dried herbs you’d like. Try basil, thyme, rosemary, or a blend of different herbs.
- Elote. Make Mexican street corn! Slather your grilled corn on the cob in mayo, garnish with chili powder, and top it with crumbly Cotija cheese and a squeeze of lime.
- Spicy. Sprinkle on some cayenne pepper or Cajun spice for a bit of a kick.
Ways to Serve Grilled Corn on the Cob
Nothing says summer like a side of freshly grilled corn on the cob. We love this delicious corn recipe smothered with garlic butter, served next to these other warm-weather favorites:
- Grilled Meats. Corn is a classic cookout side dish. Serve with other summer grilling recipes like grilled blackened chicken or grilled flank steak.
- Grilled Veggies. While the grill’s hot, cook up a side of grilled eggplant, grilled zucchini, or grilled vegetables with halloumi.
- Salad. Pair corn on the cob and your favorite mains with a side of antipasto salad or a summery tomato cucumber salad.
- BBQ. Serve corn alongside baby back BBQ ribs with a side of homemade coleslaw or potato salad.
- Off the Cob. If you’re not a fan of gnawing on a corn cob, grilled corn kernels are just as tasty off the cob. Enjoy shaved corn on its own or add it to a tomato avocado corn salad.
Storing and Reheating Leftovers
- Fridge: Grilled corn always tastes the best when it’s hot off the grill. Leftovers should be stored in an airtight container and refrigerated for up to 3 days. To reheat, place the corn in the microwave for a minute or until it’s warmed through.
- Freezer: Once the corn has cooled completely, wrap it in plastic wrap and place it into a resealable freezer bag. You can freeze corn on the cob for up to 4 months. Defrost the corn in the fridge before reheating.
- Use leftover corn on the cob in delicious recipes like this Mexican street corn salad and carne asada street corn dip. Or, use shaved corn kernels as a topping on flatbread pizza!
More Easy Grilling Recipes
- Grilled Cabbage Steaks
- Juicy Grilled Turkey Burgers
- Grilled Chimichurri Steak Skewers
- Honey Soy Grilled Pork Chops
- Basil Pesto Grilled Potatoes in Foil
Grilled Corn on the Cob
- 4 ears fresh corn, husks and silk removed
- 4 tablespoons butter, softened
- 1 tablespoon dried oregano
- 3 cloves garlic, finely minced
- salt and fresh ground black pepper, to taste
- crumbled goat cheese, for serving, optional
- Preheat the grill to medium heat.
- Cut out 4 sheets of foil; each one should be large enough to completely wrap around one ear of corn.
- Place each corn cob in the center of a foil sheet and set aside.
- In a small bowl, combine the softened butter, oregano, and garlic, and season with salt and pepper; using the back of a fork, mash and mix it all together until thoroughly combined.
- Evenly divide and brush the herb butter over the corn.
- Roll the foil around the corn and close it tightly.
- Transfer the wrapped corn to the grill and cook for 25 to 30 minutes, turning every 5 minutes, until tender.
- Remove corn from the grill and let stand for a few minutes. Then, carefully open up the foil away from your face, allowing the steam to escape.
- Sprinkle the corn with goat cheese and serve.
- Prep the Corn: Remove the husks and silk from the corn.
- Season Generously: Before wrapping the corn in foil, brush it generously with herb butter. You can add chili powder and onion powder for extra flavor.
- Wrap Tightly: Ensure the aluminum foil wraps around the corn snugly to prevent any juices from leaking out.
- Grill Over Medium Heat: Place the wrapped corn on a grill preheated to medium heat. This ensures the corn cooks evenly without getting too charred.
- Rotate Regularly: Turn the corn every 5 minutes for even cooking. Total grilling time will typically be between 20-30 minutes, depending on the heat of your grill and the size of the corn cobs.
- Check for Doneness: Carefully open the foil (watch for steam) and pierce the corn with a fork. It should be tender but still have a slight crunch.
- Let It Rest: After removing the corn from the grill, let it sit for a few minutes before unwrapping. This allows the residual heat to continue cooking the corn slightly and for the flavors to meld.
- Add Final Touches: Once unwrapped, you can add more butter or seasonings if desired. Some people like to finish with a sprinkle of fresh herbs or a squeeze of lime juice.
- Safety Tip: Be cautious when opening the foil packets as steam can build up inside and can burn you when released.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.