Grilled Corn On The Cob With Lemon & Herbs

Grilled Corn On The Cob With Lemon & Herbs

This recipe turns an old favorite into gourmet fare. Grilling corn enhances its sweetness, making it the perfect foil for tangy lemons and a blend of seasonings. The recipe can easily be made into a vegan dish by switching to vegan butter.
Course Appetizer, Side Dish
Cuisine American


  • 4 cobs of corn
  • 2 tablespoons butter softened
  • 2 tablespoons olive oil
  • 1 Limoneira lemon juice & zest
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon powdered garlic
  • 2 tablespoons fresh oregano chopped
  • 2 tablespoons flat leaf parsley finely chopped


  • In a bowl, mix together the softened butter, olive, oil, lemon zest & juice, Cayenne pepper, garlic, salt, and oregano.
  • Cut four sheets of foil, each big enough to wrap a single cob of corn.
  • Take some of the butter and seasoning mix, and dollop it on each piece of foil.
  • Place the cobs of corn on the seasoning and roll them in it. Add more – using up to about half of the seasoning mix.
  • Wrap the cobs in the foil, and twist each end to seal.
  • Place on a medium high grill, and cook for about 15 minutes, turning every two or three minutes.
  • Carefully unwrap the corn, and place them directly on the grill. If it’s very hot, you’ll want to use an upper shelf if you have one.
  • Continue to cook, turning frequently, and basting with the remaining lemon/butter/seasoning mix.
  • Cook for another 10 to 15 minutes, until the corn is slightly charred and softened.
  • Drizzle with any remaining butter mix, sprinkle with parsley, and serve immediately.
Keyword Lemons
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