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Sweet Grilled Corn

Sweet Grilled Corn

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
Josh & Elizabeth

Josh & Elizabeth

A perfect summertime side dish of fresh sweet corn grilled in a savory herb mixture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Soak corn in cold water for 1 to 3 hours.
  2. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
  3. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
  4. Preheat an outdoor grill for medium heat.
  5. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.
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Reviews

JENNA1101
71

JENNA1101

8/19/2007

Fantastic! I sampled the butter mixture as I was applying to the corn, it was so good I made more to put on sliced potatoes and onions - wrapped them in foil and grilled alongside the corn! (hint - to make the mixture easier to spread on the corn, pop unmelted butter in the microwave for 20 seconds, then mix the other ingredients in. It makes a thicker paste and is easier to spread)

AMSILVA
55

AMSILVA

7/14/2008

This is my 2nd review after having some of this excellent basting sauce leftover. I sliced some red potatoes and micro'd them for 3 minutes, tossed with the yummy sauce, placed in foil, on med heat on the bbq, turned to not burn, about 10 min. I micro'd them because I remembered about the leftover sauce right when I started some bugers, so if you plan ahead, you can prob just bbq them longer without the pre-prep. OMG! They were soooo delish! You could prob use this sauce on chunks of scrap wood and it would be wonderful! Thanks for a great recipe!

sanfranasco
49

sanfranasco

11/2/2007

This was the best corn on the cobb I've ever had! I used olive oil instead of the nut oil and it turned out great!

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