Grilled Basil Butter Corn on the Cob

July 8, 2011

I'm a protein-grilling junkie, but I've admitted before that I need more veggies.  Summer is a great time for me to get more veggies on the plate because corn really appeals to my frugal side, when you can start getting 12 ears of corn for $3.  As a result, I tend to spend much of the Summer with corn stuck in my teeth.  So my wife is happy to get more veggies in the kids and my Dentist is happy because I am flossing much more regularly.  Double bonus!  So this week we bring you this really simple and delicious method for grilling corn.  The basil adds to the already sweet taste of the corn and along with the butter makes for some really tasty kernels.  Grilling corn on the cob with this method is low maintenance too, so you can throw it on and forget about it for a bit while you prepare the rest of the meal.  Shall we?

  • Yields: 8 Ears of Corn


8 or so ears of corn with husks removed

1 stick of unsalted butter, softened

1/2 cup basil leaves, minced

Kosher salt

Heavy duty aluminum foil


1Combine the fresh minced basil with the softened butter.

2Tear off about a 12 inch strip of aluminum foil for each of the ears of corn.

3Now it is time to get your hands dirty!  Rub the ear of corn with the butter and basil mixture and then sprinkle the corn with Kosher salt on all sides.  Be generous here and there's really no better way to do it other than using your hands to rub on the butter.  If you have dry hands, you are welcome for the moisture treatment.

4Place the corn with butter basil in the middle of a sheet of aluminum foil and wrap on all sides to form a pocket.  Make sure to seal the foil completely so nothing leaks out on the grill.

5Repeat the butter basil lathering and aluminum foil wrapping process for the remaining ears of corn.

6Preheat the grill to high heat.

7Once the grill is heated, place all of your corn foil torpedoes on the grill.

8Keep the lid closed as much as possible and grill for a total of 20 minutes, turning the ears of corn a quarter of a turn every 5 minutes.

9After 20 minutes, remove the corn from the grill and place on a platter to cool slightly (caution, the contents are hot! I know that's about as surprising as finding out coffee is hot, but it bears mentioning).

10Serve with the remaining basil butter and a side of dental floss.


1 Review


November 24, 2015

Simple and delicious

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