Grilled Corn on the Cob

Grilled Corn on the Cob

Try this buttery, herby corn to take a cookout classic up a notch.

Grilled Corn on the Cob
Makes 8 Servings
  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 2 teaspoons Creole seasoning
  • ½ teaspoon paprika
  • 2 tablespoons finely chopped fresh parsley
  • 10 cups water
  • 2 tablespoons kosher salt
  • 8 ears corn, shucked
  • Garnish: chopped fresh parsley
  1. In a small saucepan, melt butter over medium heat. Add garlic, Creole seasoning, and paprika, and cook until garlic is tender, 5 to 7 minutes. Remove from heat, and stir in parsley.
  2. In a large Dutch oven, bring 10 cups water and salt to a boil over medium-high heat. Add corn, and cook until tender, 5 to 7 minutes. Drain, and toss with butter mixture. Garnish with parsley, if desired.



  1. What did I miss?? There is nothing in the recipe about grilling the corn. You tell me to boil it. Grilled corn is much better than boiled. Coach up the grill master!


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