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grilled corn on the cob family

Easy grilled corn on the cob family

grilled corn on the cob family offers easy summer BBQ meals perfect for kids and cookouts. Try our simple recipe with delicious results and perfect side dish...
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: American
Calories: 250

Ingredients
  

  • 6 ears of corn
  • 3 tbsp butter (softened)
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan
  • 1 tbsp chopped fresh parsley
  • 1 cup water

Method
 

  1. Husk the corn completely and remove every silk strand by rubbing gently under running water. This matters because any silk left burns on the grill and tastes bitter. I learned this the hard way after our first attempt when Connor took one bite and made that face.
  2. Place all six ears in a pot with one cup of water and one teaspoon of salt—bring to a boil, then simmer for exactly five minutes. You're not cooking the corn through; you're just starting the process so the interior steams while the exterior gets grill marks. This step protects against dry, tough kernels that ruin the whole dish.
  3. While corn simmers, combine softened butter, honey, garlic powder, smoked paprika, chili powder, and salt in a small bowl. Mix thoroughly until the honey dissolves completely into the butter. This creates your base coat, and doing it now means the grilled corn on the cob family recipe gets even seasoning before any heat touches it.
  4. Remove corn from the pot and pat completely dry with paper towels—moisture on the surface prevents browning. Once dry, brush each ear generously with your seasoned butter mixture on all sides. The olive oil gets brushed directly onto the grill grates to prevent sticking, not onto the corn itself.
  5. Heat your grill to medium-high (around 400°F) and place corn directly on oiled grates. Rotate every three to four minutes for about twelve to fifteen minutes total, watching for light char marks. You want the kernels to show some browning, not black spots. The rotation ensures even cooking on all sides.
  6. In the final two minutes, sprinkle the mozzarella and parmesan directly onto each ear while it's still on the grill. The cheese melts into the kernels and creates this incredible texture that Lily actually fights her brother over. I've never seen vegetables compete for attention like this before.
  7. Transfer ears to a serving platter and top with fresh chopped parsley while the cheese is still warm. The parsley adds color and a slight peppery note that balances the richness. Let everything cool for exactly two minutes before serving—the cheese sets up just enough to stay put.