Fresh Grilled Corn on the Cob

Grilled corn

Anita Schecter/The Spruce 

Prep: 10 mins
Cook: 15 mins
Soak : 20 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
167 Calories
9g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 167
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 321mg 14%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 4g
Vitamin C 6mg 29%
Calcium 7mg 1%
Iron 0mg 3%
Potassium 230mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled corn is a delicious side dish so easy to make that you'll be making it on repeat during grilling season. Sweet and meaty, corn on the cob makes an excellent addition to any BBQ gathering and is a great ingredient to use in vegetable salads, stews, and grain salads. Corn, butter, and your favorite fresh herbs are all that's needed to make this tasty dish. A quick soak in water helps the corn keep juicy while it cooks on the hot grill, also keeping it from burning. This easy-to-eat side dish is perfect to serve with grilled meats and other summery offerings. It perfectly complements the smokey flavor of ribs, pork, or steak with its mild and sweet flavor. Soak the corn while you heat up the grill and be ready to sit down to an all-natural feast, as corn requires very little work or seasoning to be simply delicious.

At the base of many traditional cuisines in the American continent, corn is a ubiquitous and highly nutritious grain. Rich in vitamin C and fiber, corn is a great source of carbohydrates. One ear of corn of medium size (approximately of 100 grams in weight) has 88 calories, 2 grams of fiber, and close to 7 milligrams of vitamin C, or 10 percent of the RDI for it. Corn is a nutritious and budget-friendly grain, especially when in season. Though corn season varies in the United States depending on the area and its local weather, usually corn on the cob is easily found in groceries and farmers markets when spring comes, but also in September when the "corn belt" gets ready for harvest. This includes areas in Missouri, Nebraska, Indiana, Illinois, Iowa, and Kansas. Finding corn is easy, and because it's one of the cheapest crops to produce, it sells at a very low price. This is also true because there is a lot of production, as corn grows in varied areas and in plenty of countries around the world. Used to feed livestock and as the base of many food products such as cereals and snacks, corn is also used as a component in plenty of inedible products, from soaps to cosmetics, ethanol to recyclable plastics.

Enjoy this scrumptious recipe with your favorite mains and make it your own by swapping our suggested herbs for your favorites. Use margarine instead of butter if you need to keep the recipe dairy-free. Make a decadent corn dish by grilling it according to our method and then coating in fresh cream, plenty of queso fresco, and a good sprinkle of smoked paprika and onion salt. This corn is always best when freshly made, but remove the kernels from the leftover ears and save them to top salads or to sprinkle them on rice dishes or meat stews.


  • 4 to 6 medium corn on the cob, with husks

  • 1/4 cup butter, softened

  • 2 to 3 tablespoons chopped fresh herbs, such as thyme, tarragon, basil, oregano, and dill

Steps to Make It

  1. Gather the ingredients.

  2. Leaving the husks on, only remove the silk.

  3. Soak in water for at least 15 to 20 minutes.

  4. Mix the fresh herbs to the softened butter and reserve.

  5. Remove from water and pull down husks carefully without removing.

  6. Coat the corn with the herbal butter.

  7. Put the husks back up covering the corn and tie with a thin piece of husk at the top.

  8. Place on a heated grill for about 15 minutes, turning often. Once corn kernels are tender, remove from heat and serve.

  9. Enjoy!

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Corn, Sweet, Yellow, Raw. FoodData Central. United States Department of Agriculture.