Grilled Corn

Most of the grilled corn recipes you see call for grilling the corn in the husk, I do my grilled corn a little differently. Not really a big fan of leaving it in the husk unless your are doing it on an open camp fire. Then it does protect the corn from the flames.

Servings: open     Prep time: 10 min     Cooking time: 10 to 15 min
Ready to eat in: 25 min
Utensils: BBQ grill, tongs, large plate, pastry brush

Sweet corn - shucked, de-silked and washed
Olive oil
Butter - melted or Earth Balance spread
Salt & pepper


Get the grill hot and clean the corn. Melt the butter and stir in the salt and pepper. Brush the corn with olive oil then grill. Keep the lid of the grill closed, if you have one. Place the corn at the edge of the heat. Depending on how hot your grill is turn the ears 1/4 turn about every 1 min. to 2 min. Don't over cook. The corn will turn darker yellow when it is done, don't burn it. It is over cooked if the kernels starts to shrivel. Remove and brush with the butter mix.

Alternative Recipe Ideas

  • Add 1 tsp of lime juice and 1 tsp of tequila to the melted butter
  • Some people like a small dash of cayenne in the butter
  • Add a tsp of dried dill to the butter mix.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm