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Corn on the Grill

Chef Howe

"Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more."
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30 m servings 229 cals
Original recipe yields 6 servings (6 ears of corn)


  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
  3. Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 128
  1. 183 Ratings

Most helpful positive review

Nothing signals the start of summer like grilled corn on the cob at a BBQ! I soaked my corn first in cold water with a bit of sugar and salt for about an hour inside the husks (peeling back the ...

Most helpful critical review

too salty

Most helpful
Most positive
Least positive

Nothing signals the start of summer like grilled corn on the cob at a BBQ! I soaked my corn first in cold water with a bit of sugar and salt for about an hour inside the husks (peeling back the ...

I made this tonight and it was PERFECT! It is tender, smokey, sweet and spicy...very much a Tex Mex flavor, which I love! I tweaked it similar to what Jill did by soaking the corn and grilling i...

So very good! I soaked the corn first without the silk for an hour. I'm not a huge fan of cumin so I replaced with chili powder and used Franks Hot Sauce. Wowza! The butter combination was outst...

Was tough to keep from catching on fire, but danged if the flames didn't make it taste even better! Great recipe exactly as-is. I'll be cooking this all summer.

Do you peel the leaves before grilling, or leave on?

Don't think I could ever eat grilled corn any other way again...This was awesome! I too brushed the butter concoction on the corn & kept the husks on while grilling. Wonderful smokey flavor! ...

Excellent. Several people went for seconds. Did not use hot pepper sauce.

I'm so glad I found this recipe! I followed it exactly, except I used less hot sauce, and the corn turned out delicious!

I creamed the ingrediants, omitting the garlic since we don't care for it. I didn't grill the corn, just cooked on the stove and used the creamed butter at the table. It was great! I also use...