Southern Grilled Corn on the Cob

Five ears of grilled corn on white square platter with hamburger in background

Few things go better on the grill than fresh grilled corn on the cob. That's why I love our super easy and delicious recipe for Southern Grilled Corn on the Cob. We often add it to chicken, burgers, or whatever we are putting on the grill. It just seems to go well with anything.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 230kcal

Author Anne Clark

Equipment

charcoal or gas grill
whisk
zester
small mixing bowl
measuring cup(s)
measuring spoons
small kitchen knife
baster
grilling tongs

Ingredients

6 ears sweet corn on the cob use large ears: 7 - 9 inches
2 large lemons buy an extra lemon if they're small
2 large limes buy an extra lime if they're small
½ cup mayonnaise
1 tsp Tony Chachere's Original Creole Seasoning
1 tablespoon smoked paprika
1 dash salt
1 dash pepper
2 tbsp honey

Instructions

Roll the lemons and limes around on your countertop with the palm of your hand. This will loosen up the inside pulp and make the juices easier to extract.
Use a zester to remove just the yellow- and green-colored skin of the lemons and limes. You don't want any of the white underneath as it can be bitter. You'll need 1 tablespoon each of lemon zest and lime zest.
Slice the lemon and limes in half. Squeeze the juice out of the lemons and limes. You'll need 1-½ tablespoons each of lemon juice and lime juice.
Mix the lemon and lime zest and juices with the remaining ingredients into a medium-sized bowl to make the sauce. Use your whisk or hand mixer to get all ingredients mixed well.
Preheat grill to 350 F.
Use a brush (baster) to apply a good coating of the sauce to each ear of corn.
Place each ear of corn on the grill.
Cook the corn for 30 minutes while flipping after each 10-minute increment. Apply a new coating of sauce after each flip.
Remove from heat.

Notes

(A) Store any leftover grilled corn on the cob in the refrigerator, tightly covered, for up to 3 days. (B) Corn on the cob is delicious eaten cold, right out of the fridge. However, if you want to heat it up, warm it in the microwave for 20-30 seconds.

Nutrition