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Roasted Corn on the Cob

 Roasted Corn on the Cob
"I've been grilling corn on the cob for years this way...our friends always insist on it!" writes Sandy Szwarc from Albuquerque, New Mexico.
8 ServingsPrep/Total Time: 30 min.


  • 8 medium ears sweet corn, husks removed
  • Refrigerated butter-flavored spray
  • 2 tablespoons butter, melted
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika


  • Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place
  • one ear of corn on each piece of foil; spritz corn evenly with
  • butter-flavored spray. Fold foil over corn and seal tightly.
  • Grill, covered, over medium indirect heat or bake at 400° for
  • 25-30 minutes or until corn is tender. Combine the butter,
  • horseradish, mustard, garlic, salt and pepper; brush over corn.
  • Sprinkle with paprika. Yield: 8 servings.
Nutritional Facts: One serving (1 seasoned ear of corn) equals 115 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 291 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.