BBQ Corn on the Cob

I prefer to BBQ the corn with the husks removed.  Corn on the grill can be very good, but I like to spice it up. Because of this, the corn has to be shucked. I do not like shucking anyway so I do everything I can to sub this part of the recipe out. How can anyone ever get all those tiny yellow “hairs” off the cob?  Not me. I buy the pre-shucked corn on the cob at the store or coax my husband to shuck.


  • 4 Corn on the cob – shucked
  • 1/2 c softened butter
  • Yellow mustard – approximately 1 tablespoon (may be more or less – your call)
  • Pepper
  • Aluminum foil


  • Once butter is softened (here we go again), squirt mustard into the softened butter
  • Add 1/2 teaspoon pepper
  • Mix all thoroughly
  • Lay out 4 pieces of aluminum foil large enough to be able to build a “pocket” or like a sealed bag to crimp (see photos)
  • With one piece of foil and one cob at a time, lay cob on foil and spread butter mixture on all sides
  • Critical to now correctly create “bag” around corn and crimp each as you go along and not tightly wrap (See photos)
  • Repeat
  • Place on indirect heat or upper rack (medium heat) on the BBQ grill for approximately 30 minutes turning every 5 – 7 minutes so as not to burn.

ANY WAY YOU WANT IT TIP: Make sure each cob is loosely wrapped as seen in the photos.  Definition of “crimp” = fold, crease, crinkle, pucker, gather.  It completely describes what you are going to be doing. Crimping must be done in such a way that there is no possibility of the butter mixture leaking out.  Make sure all sides and corners are crimped, double crimped and so on.  Now you are becoming a professional cooking “crimper”.  I apologize I am not a photog, but will work to improve my skills.

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