Grilled Corn on the Cob

Another staple at a barbecue is Corn on the Cob.  But here's the thing - the point of a barbecue, to me at least, is to have the least amount of cooking in the house as possible.  And it's already enough work for me to shuck the darn things.  So boiling water, adding the corn, and waiting for it to cook just makes no sense to me.  Now, easy prep, grilling it while the meat is grilling, much more sense!

There are many ways to grill Corn on the Cob, but this is the way I prefer.  You get a lot of flavor, the corn is still crisp (not mushy - ew!), and it's already buttered with you pull it out of the foil.  The hardest work is just turning the corn each time you turn your meat!  The only tip I can offer is to make sure the foil is sealed tightly so that you don't have any of the yummy butter dripping out and losing steam that is cooking the corn.  Seal, seal, seal.

Grilled Corn on the Cob


6 ears of corn, husked
6 Tbs. butter
1 Tbs. parsley
1 1/2 tsp. salt
Aluminum Foil


1. Cut 6 pieces of aluminum foil, large enough to wrap each ear of corn.

2. Place corn in center of foil, place a tablespoon of butter on each piece and sprinkle with parsley and salt.  Wrap corn up tightly, making sure ends are folded in.

3. Preheat grill over medium heat.  Place each foil packet on hot grill.  Cook for 15-20 minutes, turning over every 5 minutes.  Remove the corn and allow to cool for 3-5 minutes before serving.

Serves 6