This grilled corn on the cob recipe was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central.
Here in Ohio, summer parties just scream for a big platter of steaming grilled corn on the cob. Unfortunately, local fresh sweet corn won’t be harvested until later this summer…
Needless to say, I’m super thankful for the beautiful bounty of Florida-grown sweet corn that has been filling our markets lately! When I saw the sign advertising “fresh Florida sweet corn” in the produce section while picking up some Father’s Day steaks this past Sunday, I simply couldn’t resist grabbing a dozen ears. The husks were a beautiful bright green with slightly sticky and damp tassels, so I knew these ears were as fresh from Florida as it gets!
While fresh sweet corn is delicious boiled and dripping with butter and a little salt, I felt like Father’s Day called for a little something special — like grilled corn on the cob. Though slightly more time consuming than just throwing a few ears on to boil, I promise you it’s totally worth the extra effort.
How To Grill Corn On The Cob
There are actually three different methods for grilling corn on the cob: grilling in the husk, grilling wrapped in aluminum foil, and direct grilling. Each has its advantages, but the number one factor in an amazing ear of grilled corn is starting with the freshest corn possible. It’s too early to get fresh locally grown corn here in Ohio, but it’s prime harvest season in Florida, so I look for the “Fresh From Florida” messaging this time of year.
Grilled corn on the cob in the husk
This is the method I used for my photos, because I feel like grilling corn on the cob in the husk makes for the most impressive presentation. However, it’s also the most time consuming and messiest to prepare. You start by pulling back the husk and stripping away the corn silk. Then you spread butter all over the ear, draw the husk back up around it, and tie it off with some wet kitchen twine. Grill it over medium heat for about 15 minutes, and you’ve got a juicy, although somewhat messy to eat, grilled ear of corn. The downside to this method is it won’t have much of a grilled or charred flavor — which is fine by my kids, but I miss sorely.
Grilled corn on the cob in aluminum foil
The results of grilling corn on the cob in aluminum foil are very similar to grilling in the husk, just slightly less messy. For this method you’ll strip away both the husk and the cornsilk, spread the ear with butter, and wrap it in aluminum foil. Again, grill over medium heat for about 15 minutes. This is the method I would use for large gatherings — it’s most easily prepped ahead of time, and the foil will keep the corn hot for an extended period of time.
Grilled corn on the cob directly on the grill
If you’re a fan of the lovely grilled/charred flavor that only direct grilling can impart (like myself), this is the method for you. Simply shuck the ear of corn and strip away all of the silk. Place the ear of corn directly on the grill, and grill over medium heat for about 10 minutes. When grilling direct, you’ll generally want to wait to butter your corn until after it’s done grilling.
Spicy Horseradish Compound Butter
While simple unsalted butter and a sprinkling of salt do a fantastic job of highlighting a good ear of fresh sweet corn (Florida-grown or not), it’s always fun to change things up by slathering on a compound butter. One of our favorites is this spicy horseradish compound butter! Prepared horseradish gives grilled corn just a little kick, while the parsley adds freshness and the paprika adds some smokey flavor.
This recipe makes enough to spread it over 8-12 ears of corn before grilling (when grilling in the husk or aluminum foil), with enough left over for a second coat after grilling. Otherwise, apply it after grilling over direct heat. If you have any left over, a dollop is also fantastic over a thick juicy steak — yum!
Note: Take care to use refrigerated prepared horseradish, not the horseradish sauce found in the condiments aisle. I typically find it in the deli; however, at my Walmart it’s located in an obscure corner of the dairy department, near the sour cream. Go figure!
- 8-12 ears fresh sweet corn
- 1/2 cup butter, softened
- 2 tablespoons fresh chopped parsley
- 2 tablespoons prepared horseradish
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Pull the husks away from the kernels, leaving them attached at the base of the ear, and strip away all of the corn silk (grilling in husk) or remove the husks and silk altogether (grilling direct or wrapped in aluminum foil).
- Squeeze any excess liquid out of the horseradish. Combine the butter, parsley, horseradish, paprika, black pepper, and salt. Spread over corn for grilled in husk or aluminum foil methods. Leave direct grilled corn bare and spread after grilling.
- Pull the husks back up over the corn and secure with wet kitchen twine or wrap in aluminum foil.
- For all methods, place the corn on the grill over medium heat. Cook naked corn for 15 minutes or grilled in husk/aluminum foil corn for 20 minutes, turning every five minutes.
- Cool slightly, spread with additional horseradish compound butter and serve.
The Sunshine states supplies my neck of the woods with more than just fresh sweet corn. From plump, tart blueberries to juicy, sweet watermelon, to tomatoes bursting with flavor, they’re all available Fresh from Florida!
For more recipes showcasing these seasonal favorites, as well as my tips on how to select the best of each, check out these 12 Super Summer Recipes I shared recently. Plus find dozens more on the Fresh from Florida website.