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Roast Corn on the Cob

Every summer, my family looks forward to corn on the cob. I make it extra special by roasting it, all wrapped up on the grill. —Johnnie McLeod, Bastrop, Louisiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 ears fresh sweet corn
  • 6 tablespoons butter
  • 6 ice cubes
  • Salt and pepper to taste
  • Additional butter, optional


  • Remove husks and silk from corn. Place each ear on a double thickness of heavy-duty foil (about 18x12 in.). Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends of foil to make handles for turning.
  • Grill corn, covered, turning occasionally, over medium direct heat until tender, about 25 minutes. Open carefully to allow steam to escape. Sprinkle with salt and pepper; if desired, serve with additional butter.
Nutrition Facts
1 ear of corn with 1 tablespoon butter: 190 calories, 13g fat (8g saturated fat), 31mg cholesterol, 107mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 3g protein.

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Average Rating:
  • MaryJFisher
    Jun 8, 2018

    We love this recipe! My son asks for it frequently.

  • justmbeth
    Sep 29, 2017

    This is a very solid, basic corn on the cob recipe. Prep was easy and corn came out tender. Can't ask for more than that.

  • Snaves
    Aug 10, 2012

    No comment left

  • Jsimo
    May 23, 2011

    Easy and delicious!

  • Jsimo
    May 23, 2011

    Easy and delicious!

  • jeanemed
    May 27, 2008

    This works well in the oven. I was leaving home for an hour; I followed the recipe directions, pretty much, put the corn in the oven at 250 degrees and put 3 ice cubes in each foiled cob. When I came home they were crisp and buttery--not soggy at all. My family asked that I do it this way from now on. Note: put a pan under it in the oven, as one leaked and caused a mess.