Grill Roasted Corn-on-the-Cob

Ingredients

• 6ears of corn on the cob
• 6 tablespoonsLand O Lakes® Butter with Canola Oil
• as desiredsalt
• as desiredpepper

Instructions

1. 1

   Heat the grill

   Heat a gas grill to high, or wait until the charcoal coals are ash white. Lightly oil the grates.

2. 2

   Butter the corn

   Pull back the husks without detaching them and remove the corn silk. Spread 1 tablespoon of Butter with Canola Oil over each cob, then season with salt and pepper as desired. Fold the husks back over the corn.

3. 3

   Wrap and grill

   Wrap each ear tightly in aluminium foil and place it on the prepared grill. Cook for 30–32 minutes, turning occasionally, until the corn is tender.

What is grilled corn on the cob?

Corn on the cob is a familiar way to serve maize, a crop domesticated in the Americas and now enjoyed in many cuisines. Grilling it in its husk gives the kernels time to cook while keeping the cob enclosed.

For this version, butter goes directly onto the corn before the husks are closed and each ear is wrapped in foil. That keeps the method simple and lets the seasoning be tailored to each cob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 3g protein, 17g carbs, 12g fat.

The corn supplies most of the carbohydrates and a little protein, while the butter with canola oil contributes most of the fat. Pair a cob with a protein-rich main and a vegetable side for a more rounded plate.

Why cook it in the husk?

Husk: pull it back gently rather than tearing it off, so it can cover the kernels again after seasoning.

Silk: remove as much as you can before adding the butter; it is easier to clean the corn at this stage than after grilling.

The butter and seasoning

Butter: spread 1 tablespoon over each ear so the kernels are coated before the husks close. The recipe uses butter with canola oil, rather than plain butter.

Salt and pepper: add them as desired before wrapping. If you prefer to control the seasoning at the table, start lightly.

Getting the grill ready

Heat: use high heat for a gas grill, or wait for charcoal coals to turn ash white. Oil the grates lightly before the corn goes on.

Foil: wrap each ear tightly to keep the husk and corn enclosed during grilling. Turn the packets occasionally so the ears cook evenly.

How to tell when it is done

Timing: grill the wrapped ears for 30–32 minutes, turning them occasionally. The recipe’s doneness cue is tender corn.

Careful opening: foil and steam can be hot, so open the packets cautiously once they are off the grill.

What to serve with it

Serve the cobs hot alongside grilled vegetables, salads or other barbecue dishes. They can also be served with extra salt and pepper for guests to adjust at the table.

If you make extra, the recipe description suggests using leftover corn in cheesy corn chowder.

Recipe notes & tips

• Keep each husk attached so it can fold back over the kernels.
• Remove the silk before spreading on the butter.
• Oil the grill grates lightly before placing the foil packets on them.
• Turn the ears occasionally during the 30–32-minute cook.
• Check for tender corn before taking the packets off the grill.

Variations

• Extra pepper: add more pepper before closing the husks for a bolder seasoning.
• Herb finish: scatter chopped fresh herbs over the corn after grilling.
• Citrus finish: squeeze a little lemon over the cooked kernels just before serving.
• Chilli: add a pinch of chilli flakes with the salt and pepper.
• Chowder: cut leftover kernels from the cob and use them in cheesy corn chowder.

Common mistakes to avoid

• Removing the husks: leave them attached so they can cover the corn while it cooks.
• Leaving on the silk: pull back the husks and clean off the silk before adding butter.
• Loose foil: wrap each ear tightly to keep the corn enclosed.
• Skipping the turns: turn the packets occasionally during grilling for more even cooking.
• Guessing doneness by time alone: check that the corn is tender after 30–32 minutes.

How to store

Refrigerate leftover cooked corn in an airtight container and use within 3–4 days. Reheat it in foil on the grill or in a warm oven until heated through.

Frequently asked questions