Delicious Grilled Corn on the Cob

Grilled Corn on the Cob

Herb-Kissed Grilled Corn on the Cob That’ll Steal Your Summer Soul

✨ Summer called—your grill is about to answer with the juiciest, herbiest corn on the cob of your life!

Grilled Corn on the Cob #grilled #corn #recipe #sidedish #summer

Nothing screams sunshine, laughter, and backyard vibes like golden ears of corn sizzling over hot coals. From county fairs to family barbecues, grilled corn on the cob has always been that simple, crowd-pleasing star that brings everyone together. But let’s be real: plain old butter-slathered corn is cute, yet predictable. We’re here to level up your grill game with an olive-oil–infused, seasoned-salt–kissed corn recipe that delivers layers of flavor in every bite.

Picture this: you’re hosting a spontaneous weekend BBQ, the sun is melting into the evening sky, and guests are drifting toward the grill, chasing that irresistible aroma of crisped kernels and fragrant herbs. You pull a fresh batch of corn from the coals, husks still hugging the cobs like tiny robes, and shimmy them off to reveal rows of lightly charred, pillowy kernels. A quick sprinkle of our secret seasoning blend—garlic powder, onion powder, basil, parsley, and a touch of kosher salt—and suddenly, ordinary corn transforms into a gourmet delight.

This recipe is a love letter to lazy summer nights spent outdoors. It’s about minimal fuss and maximum payoff: soak the ears to lock in moisture, brush them with an olive oil marinade that infuses deep flavor, then slow-grill on indirect heat to coax out sweetness and char. The result? Corn that bursts with juice, flakes off the cob in perfect, smoky-sweet bites, and pairs beautifully with everything from tangy lime wedges to spicy aioli.

Whether you’re a grill novice or a seasoned backyard chef, this recipe is foolproof. And the best part? It’s just eight ingredients (plus water!) and a handful of easy steps. So crank up Your Favorite Summer Playlist™, invite your besties over, and let’s make this season the one where every cob of corn is celebrated like the legend it truly is.

I love summer! It doesn’t feel like summer until you’ve corn on the cob! We bought a little charcoal grill from Walmart, I can’t wait until we can afford a bigger one, but charcoal gives great flavor! This is the best grilled corn ever so give it a try, I promise you won’t be disappointed!

Grilled Corn on the Cob

ingredients:

2 ears of corn

1/4 cup of olive oil

1 tablespoon of Seasoned salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon basil

1 teaspoon parsley

1 teaspoon kosher salt

Grilled Corn on the Cob

Directions:

Soak the corn (husk and all) in a bowl of cold water for 15–20 minutes. This keeps the cobs juicy and the husks from burning too quickly.

Preheat your grill to about 350°F (medium heat). Line one side for indirect grilling—no direct flames, please!
Gently pull down the husks, expose the silk, and peel it away. Don’t stress if a few threads remain—they burn off or brush away easily.
In a small bowl, whisk together olive oil, seasoned salt, garlic powder, onion powder, basil, parsley, and kosher salt.
Brush the oil-and-spice mixture all over each ear of corn, coating every nook and cranny.
Pull the husks back up to encase the seasoned corn like a cozy little jacket.
Place the wrapped ears on the indirect side of the grill. Close the lid and cook for about 20 minutes, rotating them every 5 minutes so they char evenly.
Test for doneness by pressing a kernel—if it pops, it’s ready! If not, give it another few minutes.
Unwrap, arrange on a serving platter, and sprinkle with any leftover herb-spice mixture for an extra flavor punch

Calorie Count

Each ear of grilled corn clocks in at approximately 220 calories.

2 ears of corn: 176 calories
1 tablespoon olive oil: 120 calories (divided across both ears)
Seasonings: negligible calories

Depending on how much oil seeps through, you might shave off 10–20 calories per ear. Not too shabby for a snack that feels so indulgent!

Nutritional Facts

Nutrient	Amount per Ear (approx.)
Calories	220 kcal
Total Fat	7 g
Saturated Fat	1 g
Sodium	600 mg
Carbohydrates	36 g
Dietary Fiber	2 g
Sugars	6 g
Protein	5 g
Vitamin A	2% DV
Vitamin C	10% DV
Iron	4% DV

DV = Daily Value based on a 2,000-calorie diet.

Cooking Tips

Use fresh corn for the sweetest results—look for bright green husks and plump kernels.
Don’t skip the soak: it prevents husks from charring too quickly and keeps the cob succulent.
Indirect heat is your best friend; it cooks corn gently without blackening it into oblivion.
Rotate, rotate, rotate: turning every 5 minutes ensures an even char and prevents hotspots.
Keep an eye on flare-ups—move ears away from flames if they start smoking too much.
Feel free to add a few sprigs of fresh thyme or rosemary under the husks for an aromatic twist.
For a richer finish, slather on a pat of herb-butter immediately after grilling.
If you love smoke, toss a handful of soaked wood chips on the coals 5 minutes before cooking.
Want grill marks? Peel back the husks entirely for the last 2 minutes of cooking and lay ears directly on grates.
Leftover grilled corn? Slice kernels off and toss into salads, salsas, or skillet dishes for a pop of smoky sweetness.

Recipe Variations

Mexican Street Corn Style (Elote)
After grilling, slather each ear with a mix of sour cream and mayo, then roll in crumbled cotija cheese. Finish with chili powder, lime zest, and chopped cilantro.
Italian-Inspired Parmesan Herb Corn
Swap seasoned salt for 1 tablespoon grated Parmesan and 1 teaspoon Italian seasoning. Serve with an extra dusting of cheese and fresh basil.
Spicy Chili-Lime Corn
Add 1 teaspoon chili powder and juice of half a lime to the olive oil marinade. Serve with lime wedges and a sprinkling of smoked paprika.
Sweet & Smoky Maple Glaze
Stir 1 tablespoon pure maple syrup into the olive oil blend and grill as directed. The result is a caramelized, lightly smoky finish.
Coconut Curry Corn
Mix in 1 teaspoon curry powder and 2 tablespoons coconut milk instead of olive oil. Top with toasted coconut flakes and fresh cilantro.
Mediterranean Za’atar Corn
Replace the herb blend with 1 tablespoon za’atar and 2 teaspoons lemon juice. Garnish with sesame seeds and chopped mint.
Sriracha-Honey Drizzle
Whisk 1 tablespoon honey and 1 teaspoon Sriracha into the oil. Drizzle extra on top before serving and sprinkle with toasted sesame seeds.
Butter & Truffle Salt Luxury
Swap olive oil for melted butter and finish with a pinch of truffle salt and shaved Parmesan. It’s upscale comfort in every bite.

Grilled corn on the cob never had it so good. With just eight pantry-friendly ingredients, a short soak, and a gentle 20-minute grill session, you’ll turn humble ears of corn into a show-stopping sensation. It’s the perfect marriage of simplicity and sophistication: minimal prep, maximum flavor, and endless ways to customize.

Whether you keep it classic or explore our bold variations—elote-style, coconut curry, or truffle-butter glam—every version celebrates the humble corn kernel in all its golden glory. So fire up the grill, pour a cold drink, and get ready to fall in love with corn all over again. Because when your summer memories are this delicious, every season feels like the best one yet. Tag us on Instagram or leave us a comment below! We love hearing from you!
Stay sassy, stay crunchy, and happy grilling!

19 thoughts on “Delicious Grilled Corn on the Cob”

Yum! It look so good that you were added to my favorite blog list. Check out my blog to see the list: http://www.myover-allapron.blogspot.com

From your whole food-y!
Janie Lynn

Kimberly Lewis says:

July 2, 2014 at 8:32 PM

Thank you! I hope you have had a chance to stop by our linky party. We would love to have you! Lou Lou Girls

Reply

Yum, I saw this on Katherines Corner Blog hop, I could eat corn 24/7. I'm new following, I'm a bit rusty at blogging it has been long time. If you have any difficulties following back let know, thank you for sharing.

You have my mouth watering! Happy summer♪ http://lauriekazmierczak.com/gathered-flotsam/

I love corn, but can you believe I have yet to have it grilled. Have to try it!

yum! I am making this over the weekend for my son…

I love to grill fresh corn, and I do it exactly as you have suggested!

So darn good!

this is one of my favorite things!!! Thank you for sharing your sweet blog at the Thursday Favorite Things Blog Hop. ♥

I love corn on the cob but rarely eat it because it's so hard to digest! {:-D

Oh yes, so delish! Great photo ~ Happy Fourth to you ~ Hope you had a great one ~ thanks, ^_^

artmusedog and carol (A Creative Harbor)

Sounds and looks good!

Yummy! My letter "G" post is almost as yummy!
Thanks for sharing.
Have a great week.
Sherry

Wow ladies, that's a beautiful way to do grilled corn! Thanks for the inspiration beyond regular salt and butter!

Hi there! This is a terrific tutorial on grilling corn on the cob. I have only tried to grill it a couple of times. I didn't do the first step which is why my husks were on fire, I'm sure! 🙂 I will make sure to soak the ears next time! My husband and I both enjoy corn on the cob all summer long, and just throwing it on the grill a few minutes before the meat is done is the way to go!

We have both a big grill and a small one. Believe me…the smaller one gets the biggest workout around here! With just 2 people, we don't need to cook a lot, and the little one is the perfect size! I wish I would have bought it years ago!

Have a great week, and thanks again for the great tutorial!