I’ve been roasting corn on the cob on the grill for a long time, but this recipe comes as a simple and minor modification to how we normally do this at our house.


  • 3-4 ears of corn in husk
  • 1/2 Stick of butter
  • 1 Tbsp Garlic Salt

Purchasing your corn in the husk is preferred because you get handles to use when grilling, and it just looks better. Go ahead and pull the husks from the corn, but try to keep the stalk in tact. Soak your corn overnight in a brine (salt and water). When ready to grill, place 1/2 stick of butter in a stainless steel bowl or small pot along with a tablespoon of garlic salt and place on the warming rack of your grill (if you don’t have a warming rack, an area of “cooler” fire is preferable) so that the butter can melt.

Place the corn on the grill over medium flame and turn 180 degrees every few minutes until the corn begins to turn bright yellow. At this point begin basting the corn with butter every time you turn it…making sure to avoid flame-ups. Basting the corn multiple times with small amounts of butter will allow a buttery-garlic crust to form.

Pull from the grill when the corn begins to scorch and turn dark brown in spots. Cooking time will vary depending on your grill and the heat control. Average is 15-20 minutes.