Grill sweet corn in foil packets that has been coated with a buttery blend of herbs and Parmesan cheese for a simple summer side dish.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 ears |
Ingredients
- 8 ears corn, husk and silk removed
- ½ cup butter, melted
- 1 ½ tablespoons macadamia nut oil
- 2 tablespoons minced garlic
- 1 teaspoon crushed rosemary
- 1 teaspoon rubbed sage
- 1 teaspoon dried basil
- 1 teaspoon dried thyme leaves
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- ½ cup grated Parmesan cheese
- 8 sheets aluminum foil
Instructions
- Soak husked corn in cold water for 1 to 3 hours.
- Preheat an outdoor grill for medium heat. Drain corn and pat dry.
- Stir melted butter and oil together in a bowl. Stir in garlic, rosemary, sage, basil, thyme, salt, and pepper, then stir in Parmesan.
- Place each ear in the center of a sheet of foil. Spread each ear with butter mixture, then tightly wrap in foil. Gently puncture the foil a few times to allow excess steam to escape while grilling.
- Cook on the preheated grill, turning frequently, until kernels are tender when pierced with a knife, 20 to 30 minutes. Remove from the grill and check for doneness; if not done, cook for 5 more minutes.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 636 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this! This is such an awesome combo of ingredients. Thanks for is recipe. I doubled the recipe and made the compound butter the night before. I debated whether to emulsify it before putting it in the refrigerator. I think I will try that next time. I took the suggestion of another and used EVOO since I didn’t have any nut oil on hand. Like another reviewer, I also had some of the cheese stick to the foil. Maybe I can solve this problem by spraying the foil with a non-stick spray before wrapping the corn Addition to review: I added about half of a teaspoon of this compound butter to 3 eggs before whipping them with my emersion blender and scrambling. This was yet another awesome way to use the butter mixture.
Exact recipe but substituted with peanut oil. Came out perfectly
Made this recipe several times over the years. My mom isn’t a fan of corn but said if I made this way all the time she would eat it. Love the recipe.
I’ve made this a few times and it’s always a hit! I use olive oil instead of macadamia nut oil. I also add whatever fresh chopped herbs I have in place of dried. In this case I had basil and parsley. I omitted the sage this time too and added some crushed red pepper and some lemon zest. I’ve made this with the soak and without and both are fine (probably depends more on your corn really). Definitely a keeper! Thanks for sharing!!
Didn’t make a single change to the recipe and it was fabulous.
I enjoy just plain corn on the cob, but this was a nice change for having guests over. Next time, I wouldn’t add butter and oil. It was too greasy/oily for my tastes, but that’s preference. Cooking time was spot on and prep was easy. The spice mixture is delicious…next time it’s going on potatoes too!
This recipe is delicious. I use this every time I make corn. I have not tried with macadamia nut oil because I need to go buy it. I will do that soon but I use olive oil or vegetable oil and it comes out good. Everybody loves this corn and be at the grill waiting for their piece when I have cookout. I am the corn person at all the cookout now. Thanks for sharing. If it’s not cookout weather I do the same thing and bake the corn. Just put a little water in the pan and watch the water so won’t burn my corn..
I love this recipe and have been making every summer since I stumbled upon it.
Served this for a BBQ and everyone loved it! Absolutely delicious!! Perfect that it can be prepared ahead , wrapped in the foil and ready to grill!! Don’t change a thing!
Good corn…didn’t have macadamia nut oil so the oil was omitted entirely.
Seriously, the BEST grilled corn flavor ever. I have made this for my husband twice, and the second time he asked “Is that the good corn? Yes!” Haha. We grill them in the husks after soaked in water, then baste etc, but that is the only difference! Thank you!
An easy-to-make recipe that everyone will love!
If my family were reviewing this one, I think they’d give it a full 5 stars. The only reason I didn’t is because I have a few others I enjoy more. Still, if you’re a Parmesan fan, this is a tasty, easy and unusual way of grilling corn on the cob. Will definitely work it into “the rotation” from now on! 🙂
I love corn grilled this way.
This was really good! I loved the blend of herbs. I never would have thought to add most of them to the melted butter, but it turned out great. Unfortunately, I didn’t have time to soak the corn for a full 1-3 hours, but I don’t think it really affected the taste at all. This is a great side dish at a summer barbecue!
Simply delicious! There’s nothing quite like grilled corn on the cob during the summer. I soaked my corn in cold water mixed with a little sugar and salt and left the corn in the husks. I softened the butter and used a little olive oil since I didn’t have macadamia nut oil on hand and then added the rest of the ingredients making a spread. I grilled the corn as I usually do in it’s husks and when it came off the grill I spread the butter mixture over top. It’s definitely a savory herb mixture to compliment roasted corn – YUM!
So Yummy! I have been wanting to cook corn on the grill for a long time but my husband begged me not to ruin perfectly good corn. Apparently he hasn’t had much success with grilling corn in the past. I made this recipe for guests and what a wonderful turnout! Our guests asked me for the recipe and my husband now wants it every night now that sweet corn is in season. I did use olive oil instead and didn’t have any sage but still just as great! Thanks for proving my husband wrong. I love it when that happens 😉 Enjoy!
Wonderful recipe.. Made a few changes that works great for someone with a dairy allergy. I used a combination of olive oil and non dairy butter substitute with fresh herbs. Basted the corn and wrapped in foil about 2 hours before grilling.. this gave the corn time to absorb the flavors. Will definately make this again. May even try some other herbs or adjust flavors, just for a change…
My DH’s best friend introduced us to this corn recipe years ago. LOVE IT!!!! When I make it though, I leave out the Macademia Oil. You don’t need it. 🙂
This is a great recipe which I will be using often. I used olive oil because that is what I had. Thank you for sharing.
The blend of herbs on the corn was perfect. I used frozen corn since it’s out of season, and it still only took about 30 minutes cook time going from the freezer to the grill. I forgot to add the Parmigiano, which is a shame because parm makes everything better, and macadamia nut oil is hard to come by where I live, so I used olive oil. Great recipe!