Grilled Corn on the Cob

By on August 1, 2015

Grilled Bacon Corn on the Cob

Everyone has their own recipe for grilling corn on the cob, and that’s OK. Here are few tips and twists to add to your Grilled Corn on the Cob repertoire.

As with any vegetable cooked on the grill, you should start by soaking corn on the cob in cold water. This will allow extra moisture into the corn, softening the husks, making them easier to work with.

Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak at least 10 minutes, some recipes say up to 30 minutes.

Basic CORN Prep

  • Peel back husks again and drain. With the corn exposed from the husk, this is the time to work your magic and add one of the recipe twists below, or concoct your own.
  • Once you’ve dressed the cob in your favorite flavor, pull the husk back over the cob and get ready to grill.
  • Lightly oil grill and pre-heat to high, arrange ears on grill, cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes.
  • Grill Time: Cook over a medium to medium high heat for 10 to 15 minutes.
  • Toward the end of the grillling peel the husk back and let the corn develop a bit of tasty char.

Adding the Twist

Simple Parmesan Basil & Garlic Cob

  • Blend together
  • 1/4 cup unsalted butter, softened
  • 1/4 cup freshly grated Parmigian cheese 2 tablespoons finely chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • 1/4 teaspoon chopped garlic
  • * 1 tablespoon freshly chopped Italian parsley, for garnish

Maple-Chipotle Glazed Cob

  • Blend together
  • 1/2 cup/120 mL maple syrup
  • 1/3 cup/80 mL butter
  • 2 chipotle chilies, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Cilantro Pesto Cob

  • Blend in food proceesor
  • 1/2 cup cilantro leaves
2 tablespoons fresh lime juice
  • 1 garlic clove, peeled, and grated
  • 1 teaspoon kosher salt
  • 1 teaspoon finely ground black pepper
  • 1/4 cup canola or vegetable oil
  • 1/4 cup extra virgin olive oil
  • Salt to taste
  • Serve with 16 tablespoons (8 ounces) unsalted butter, cut into pats
  • Squeeze fresh limes after grilled or add as garnish.

Bacon Wrapped Cob


  • 8 ears of corn
  • 1 lb. bacon, partially pre-cooked.


  • Drizzle grease onto cob

  • Choice of seasoning: salt & pepper, Lowery’s, south west, curry, etc.

Tip: Make ahead and freeze.

Brown Sugar and Bourbon Cob

  • Blend
  • 2 tablespoons soy sauce
  • 2 tablespoons bourbon
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper

NOTE: Grilling temps vary from grill to grill, so it’s advisable to do a test run before the “big event!”