Paula Deen Grilled Corn on the Cob

Paula Deen grilled corn on the cob is a juicy, buttery side dish with fresh cilantro, salt and pepper that comes together in 30 minutes. Save this easy grilled corn side dish for your next summer cookout, potluck or weeknight dinner, because it cooks right in foil on the grill.

Wrap each half ear tightly in heavy-duty foil, because the butter then melts and steams the kernels instead of dripping into the fire. A thin or loose wrap lets the butter leak out and leaves you with dry corn.

Paula spreads the cilantro butter on before grilling, so the herb flavor cooks right into the corn. Cutting the ears in half also makes them easy to turn on the grate, and everybody gets a portion that fits on the plate.

Paula Deen Grilled Corn on the Cob

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

360

kcal

Tender corn steams in its own cilantro butter inside foil packets, so every kernel stays plump and glossy. The foil keeps the butter close, which means you get flavor in every bite and no mess on the grill.

Ingredients

• 1 cup Butter
  

• 1/4 cup minced fresh cilantro
  

• 1 teaspoon salt
  

• 1/2 teaspoon ground Black pepper
  

• 8 ears shucked and cut in half corn
  

Directions

• Prep the grill: Spray the grill rack with nonstick cooking spray. Then preheat the grill to medium-high heat, 350 to 400°F.
• Make the butter: Beat 1 cup butter, 1/4 cup minced fresh cilantro, 1 teaspoon salt and 1/2 teaspoon ground black pepper in a small bowl with a fork. Keep mashing until the mixture is smooth and the cilantro is spread evenly.
• Butter the corn: Shuck 8 ears of corn and cut each one in half. Then spread about 1 tablespoon of the butter mixture over every half ear.
• Wrap in foil: Wrap each buttered piece of corn in heavy-duty aluminum foil. Seal the edges well so the butter stays inside while it cooks.
• Grill the corn: Set the packets on the preheated grill and cook for 18 to 20 minutes, turning them frequently. The corn is done when the kernels are tender, so serve it immediately.

Tools for this recipe

• OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use parsley instead of cilantro?

Yes, minced fresh parsley works fine if cilantro isn't your thing. You'll lose that bright, citrusy edge, but the butter still tastes great on the corn.

Can I make the cilantro butter ahead of time?

You can beat it together a day or two ahead and keep it covered in the fridge. Let it soften on the counter for a bit before spreading, since cold butter tears up the kernels.

Can I cook this corn in the oven instead of on the grill?

Foil-wrapped corn also cooks well on a sheet pan in a hot oven, around 400°F. Check it after 20 minutes or so, and wait until the kernels feel tender before you unwrap it.

How do I store leftover grilled corn?

Keep leftover corn in an airtight container in the fridge for a few days. Reheat it in foil in the oven or cut the kernels off for salads and chowder.

What's the most common mistake with foil-grilled corn?

Using thin foil or wrapping loosely is the biggest problem, since the butter leaks out and the corn dries out. Use heavy-duty foil and turn the packets often so nothing scorches on one side.