May 18

Grilled Corn On The Cob {With A Kick!}

Grilled Corn On The Cob

It's my opinion that a picnic, barbecue, or cookout just wouldn't be complete without a big platter of steaming grilled corn on the cob -- and of course my cucumber salad.

While fresh corn is delicious boiled and dripping with butter and a little salt, grilled corn on the cob is a treat that we tend to reserve for special occasions. Though slightly more time consuming than just throwing a few ears on to boil, I promise you it's worth the extra effort.

Pull the husks back from the kernels, but don't completely remove them. These will serve as the wrapper during grilling in just a moment.

Give them a good soak in a pot of water for about 30 minutes. They'll want to float to the top, but it's all good.

While the corn is soaking, you can go ahead and whip up your butter mixture. Combine the softened butter with the parsley, horseradish, paprika, black pepper, and salt.

Dry your corn off, spread the butter mixture on it evenly, and then pull up the husks and tie them off with some wet string. We actually had to sacrifice a kite to get some string, as I realized that I had none when I got to this step -- oops!

Slap your corn on the grill over high heat for about 20 minutes, turning every five minutes or so. Peel back the husks and enjoy!

Grilled Corn On The Cob {With A Kick!}

Grilled Corn On The Cob {With A Kick!}


  • 6 ears fresh sweet corn
  • 1/4 cup butter softened
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons prepared horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt


  1. Pull the husks away from the kernels, leaving them attached at the base of the ear, and strip away all of the corn silk.
  2. Cover the corn with cold water and let soak for 30 minutes.
  3. Remove the corn from the water and dry it thoroughly.
  4. Combine the butter, parsley, horseradish, paprika, black pepper, and salt, and spread over corn.
  5. Pull the husks back up over the corn and secure with wet string.
  6. Place the corn directly on the grill over medium/high heat for 20 minutes, turning every five minutes.
  7. Pull the husks back and enjoy!

This recipe is featured in Backyard Barbecue {Classics & Future Favorites}.

by Tara | 6 comments

  • Blazinbabe4u31

    i make corn on the cob on the grill all the time while we are camping . but i make it different . i soak in a big tote or bucket of cold water and half cup of sugar for a hour during the day at camp. then i shuck all silk and husk as u would to boil. i then lay each piece in heavyduty renolds wrap and baste with a little  margarine . wrap up well and toss on grill. turn every 5 min or so for about 30 minutes and comes out so sweet and tender, also if you dont have a grill at camp and want a alternative. just remove the silks not the whole husk , rinse off well after soaking, so all silks are gone , wrap in foil with the margarine . and cover them very well. as you will be putting the ears right in the coals .turn with a stick or a long marshmellow metal roaster , yummy!! great for late nite snack at camp .

    • This sounds delicious too. Thanks for sharing!

    • Kyleanna

      wrapping bacon around it is also good

  • HoosierHomemade

    Looks yummy Tara! My hubby would love the horseradish on it.

  • Amanda

    Tara!  How did I now know that you had this whole other beautiful blog???  Its just gorgeous!!

    • Thanks, Amanda! This is kind of my fun and creative space -- wish I could
      find the time to post a little more regularly. Glad you found it!

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