Corn on the cob is a staple of every backyard party, family reunion, company picnic, and camping trip. There’s nothing better than munching sweet corn dripping with butter when it’s hot off the grill.
We scoured the websites of several of our grill manufacturers – Traeger, Big Green Egg, Vermont Castings, Weber, Sawtooth, and BeefEater – and found delicious corn on the cob recipes to share with you. Enjoy!
1. White Corn with Chile Butter (for your Vermont Castings grill)
Serves 6
Ingredients
- 6 ears white corn, unhusked
- 2 tablespoons (28 g) butter
- 1/2 teaspoon (1.5 g) crushed garlic
- 1/4 teaspoon (0.7 g) chili powder
- Pinch salt
Directions
- Preheat grill to high.
- Place the corn in a plastic bag and fill the bag with water to soak the husks for about 15 minutes.
- Place the butter in a small dish and melt in the microwave oven. Add the garlic, chili powder, and salt and heat for several seconds. Set aside.
- Remove the corn from the bag of water and place the corn on the grill. Turn every few minutes to evenly blacken all sides of the husks. Grill for 18 to 22 minutes. (The kernels will steam in the husks.)
- Remove the corn from the grill. Allow the corn to cool for a few minutes, then peel off the husks and remove the silk. Place the corn on a serving platter. Brush with the chili butter. Vermont Castings Modern Grilling © 2007 Quarry Books
2. Brined Corn on the Cob with Cheese Sauce (for your Big Green Egg)
Brine
- 1 gal water
- 1 C salt
- 1 C sugar
Remove silks and husks from corn
Soak the corn in the brine for 8 hours
Rub
- chili powder
- canola oil
- black pepper
Coat the corn with canola oil
Season with the spices
Cheese Sauce
- 1/3 C mayo
- 1/3 C sour cream
- 1/2 C Coria cheese
- 2 cloves garlic
- 1/3 C cilantro
- 2 T chili powder
- 1/2 t cayenne pepper
- 1 lime, juiced
- 1/2 t fresh ground pepper
Grill the corn until cooked through
Coat with the cheese sauce
3. Corn on the Cob with Basil-Parmesan Butter (for your Weber grill)
Butter
- 1/4cup (1/2 stick) unsalted butter, softened
- 1/4cup freshly grated Parmigiano-Reggiano® cheese
- 2 tablespoons finely chopped fresh basil leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon granulated garlic
- 4 ears fresh corn, husked
Directions
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a small bowl mash the butter ingredients with the back of a fork and then stir to distribute the seasonings throughout the butter. Brush about 1 tablespoon of the seasoned butter all over each ear of corn.
- Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and serve warm with the remaining butter spread on the corn.
4. Smoked Corn on the Cob (for Your Traeger Pellet Grill)
Serves: 6-8
Recommended Pellets: Hickory, Mesquite, Oak
Ingredients
- 6 to 8 Ears of Corn
- Olive Oil
- Trailer Veggie Shake
- Trailer Blackened Saskatchewan Shake
Directions
- Lightly coat corn with mixture of olive oil, Traeger Veggie Shake, and Traeger Blackened Saskatchewan. Wrap all of the corn together in foil with 1/2 cup of water.
- Start your Traeger on smoke with lid open for 5 minutes to get started, and then turn to high.
- Place corn on grill for 20 to 25 minutes. Remove from grill, unwrap and enjoy!
5. Grilled Corn (for your Sawtooth Pellet Grill)
Ingredients
- Fresh corn on the cob with the leaves still on the ears.
Directions
- Soak the corn for at least a half hour in cool water
- Carefully peel back the leaves of the corn and remove the silk
- Once the silk is removed rub the corn with a small amount of olive oil
- Put the leaves back around the corn
- Place on the grill.
- The water in the leaves will steam the corn to perfection. It's okay if the leaves burn a little.
- Remove from the grill, peel back the leaves and enjoy with your favorite condiment
6. Grilled Unhusked Corn on the Cob (for any outdoor grill)
Ingredients
- 8 medium ears sweet corn in husks
- 1/3 cup butter
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
Directions
- Soak corn in cold water for 20 minutes.
- Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 4 tablespoons.
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Re-wrap corn in husks and secure with kitchen string.
- Grill corn at 400 degrees for 30-40 minutes, turning occasionally. Drizzle corn with reserved butter mixture; sprinkle with cheese.
Shopping for an Outdoor Grill or Grilling Accessories?
Rich’s five Puget Sound-area showrooms have a huge selection of grills to choose from, in many shapes, sizes, and price ranges.
Here are links to articles from our blog that will help you do your pre-shopping research:
Rich’s Grills
- BeefEater Grill + Pizza Oven = Spectacular!
- All About the Big Green Egg
- Pellet Grills: Sophisticated, Energy-Efficient, and Easy to Use
- How to Clean Your Outdoor Grill
Grilling Accessories
Recipes for the Grill
- Butt Rub, Dr. Pepper BBQ Sauce, and Other Delights to Tempt Teenagers
- Recipes: Warm Potato Salad with Beer, Grilled Honey Salmon, and Grilled Strawberry Kebobs
- Char-Grilled Oysters Recipe for your Weber Grill
- Delicious Grilling Recipes from Traeger
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