main, side dish

Grilled Corn on the Cob

This is a fantastic side dish for when dinner is coming off the grill this summer. It’s easy to make, requires little attention while cooking and the taste is something the whole family will enjoy.

Don’t let the cumin or cayenne scare you off from making this dish because you think it will be too spicy. Both my 4 & 9 year old daughters devour this corn on the cob when I make it. There is just the right amount of heat and the cilantro and lime balance it off perfectly.

Grilled Corn on the Cob

  • Servings: 4
  • Difficulty: Easy
  • Print

Credit: The Food Network


  • 4 tablespoons unsalted butter, melted

  • 2 teaspoons ground cumin

  • 1/2 teaspoon cayenne pepper

  • Kosher salt

  • 4 ears yellow corn, shucked

  • 2 tablespoons chopped fresh cilantro

  • 4 wedges fresh lime


  1.  Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
  2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
  3.  Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.

The only tip I can give you on this recipe is timing. They take longer to cook than a burger or steak, so get them on the grill first so they are ready at the same time as the rest of your meal.

Please give this recipe a try, then leave a comment to let me know how it turned out. If you are interested in learning more about who I am and would like to see additional photos of the meals I cook, please check out my social media links at the bottom of the page  Enjoy!!

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