Grilled Corn with Jalapeño Garlic Butter is the perfect sweet n’ spicy side for your summer get togethers. Grilled in foil this recipe is easy too!
Corn is always a great side dish. We eat it frequently throughout the year, but nothing beats fresh summer corn. Am I right? I mean it’s sweet. It’s juicy and full of corn flavor. Slathered with some butter and sprinkled with salt, it is summer vegetable heaven.
And as good as summer corn is, it’s also always great to give things a new twist. Enter this Grilled Corn with Jalapeño Garlic Butter. The corn is sweet and the jalapeños are a little spicy making it the perfect combo.
Let’s talk about everything you’ll need to make it:
Grilled Corn with Jalapeño Garlic Butter Ingredients:
You’ll only need a handful of ingredients to make this grilled corn and most of it you’ll have on hand:
- FRESH CORN: Fresh corn is going to give you the best results here. I wouldn’t use frozen corn cobs. You can use yellow, white or bi-colored corn cobs.
- BUTTER
- JALAPEÑO: If you are worried about this dish being too spicy, you can remove the seeds and veins from the jalapeño. To learn more about chilies and their heat levels check out my Guide to Chile Peppers.
- GARLIC: You’ll only need a clove here. It will give the finial dish a subtle garlic flavor.
- SALT AND PEPPER
Step by Step Photos and Instructions:
Making corn on the grill is super simple. Some people prefer to cook the corn in the husks for this recipe however, the silk and husks are removed and the corn is cooked in aluminum foil. This, in my opinion, helps keep the corn juicy as it cooks.
Remove husks and silk from cobs. Wrap corn in aluminum foil. 
Grill corn. 
Make the jalapeño garlic butter. 
Use a sharp knife to remove the kernels from the cob. 
Pour jalapeño garlic butter over the top. Stir. Sprinkle with salt and pepper.
STEP #1: Preheat grill to the high setting.
STEP #2: Remove the silk and the husks from the corn. Wrap each corn cob in aluminum foil. Cook on the hot grill for 15 – 20 minutes, turning occasionally. Remove from heat and allow to cool.
STEP #3: Melt the butter in a small saucepan over low heat. Add in jalapeño and garlic. Cook for 2 – 3 minutes or until the jalapeño has softened.
STEP #4: Once the corn is cool enough to handle, remove the aluminum foil. Holding the corn upright, use a sharp knife to cut the kernels from the cob. Once all of the kernels are cut from the cob, drizzle jalapeño butter over the top. Sprinkle with salt and pepper and serve.
Now, I do remove the corn from the cob in this recipe but if you prefer, you can simply brush the jalapeño butter over the corn cobs.
Storage and Leftovers:
This is best served the day that it is made, but you can reheat it on the stove until warmed through.
For the perfect summer BBQ serve this corn along side Slow Cooker BBQ Ribs or Garlic Grilled Chicken.
Looking for more corn recipes? Try these!
Corn Salsa is a twist on everyone’s favorite chip dip and it’s perfect for Taco Tuesday!
You can’t serve a pot of chili without cornbread or sweet corn muffins.
What about a corn salad? This Warm Corn Salad is loaded with bacon, goat cheese and dill. Full of flavor!
Note: Originally published in 2009. Updated in 2023 with new photos, step by step instructions and nutrition information.
Servings
Ingredients
- 4 ears of corn (silk and husks removed)
- 3 tablespoons butter
- 1 jalapeno (finely chopped)
- 1 garlic clove minced
- kosher salt and fresh cracked pepper
Instructions
- Preheat your grill on the high setting.
Wrap the corn cobs in aluminum foil. Cook on hot grill for 15 minutes, turning occasionally. Corn is done when you peel back the foil and kernels look plump. Remove from heat. Allow to cool for several minutes.
- Meanwhile, melt butter in a small sauce pan. Once melted add jalapeno and garlic and cook for 3 minutes or until jalapeno is softened.
- Once corn has cooled enough to handle it, remove the aluminum foil. Holding the corn upright, use a sharp knife to cut the kernels from the cob. (Note: I would do this into a bowl so you don't have kernals flying everywhere. I learned the hard way). Once all of the kernels are cut from the cob, toss them with the butter mixture. Sprinkle with salt and pepper and serve.
[…] © Life’s Ambrosia […]
[…] post Grilled Corn with Jalapeno-Garlic Butter appeared first on Life’s […]
Love it! Just added some fresh herbs and off we go.
made this dish with the pulled pork enchilada recipe. amazing.
This recipe was a great inspiration for the bag of frozen corn I had sitting in my freezer! Thanks!
Hi Jackie, you can certainly cook these in the oven. When I do, I preheat the oven to 450, shuck the corn, wrap it in aluminum foil and cook for about 20 minutes. Hope this helps!
Hi Des
I don’t have a grill, so I was wondering can I broil them, if so do I have to wrap them in foil also.
Mindy, I didn’t realize that corn wasn’t popular in France, hopefully you can get your hands on some. Although, being in France I am sure you have access to all kinds of wonderful food. I’m jealous!
Thanks elizabeth and megan!
You’re welcome finsmom and Jd!
Thanks Michelle!
I hope you enjoy it Mrs. L!
Thanks Cathy!
Perfection!! OMG love the Jalapeno butter idea.. I can think of so many things this butter would play well with!!
I love the wonderful flavor jalapeno imparts on food so I’ll defiantly give this a try.
Sounds perfect for a cook-out.
That corn looks really, really lovely!
I can’t wait to make it – thanks for the great idea…
What a great way to use summer corn. We live in an area with LOTS of corn, so I am always looking for new ways to prepare it. Thanks for sharing!
This looks delicious! Love the kick of jalapeno!
Oh my GOD! YUMMMMMMM!
This sounds great! I’ll have to try it when we get back to the States–corn isn’t that popular here in France, so can be a little hard to find.