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Grilled Corn with Jalapeno-Garlic Butter

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: 

Grilled corn with jalapeño butter ingredients.
  • 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. 

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. 

Grilled Corn with Jalapeno-Garlic Butter

Sweet grilled corn kernels tossed with butter, jalapenos and garlic.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine American
Servings 4 Servings
Calories 87 kcal

Ingredients
  

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.

Notes

If you want to keep the corn on the cob, you can simply brush the jalapeño garlic butter on each cob and sprinkle with salt and pepper. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 87kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 26mgPotassium: 270mgFiber: 2gSugar: 6gVitamin A: 225IUVitamin C: 11mgCalcium: 17mgIron: 1mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: 4th of July Recipes, bbq, corn on the cob, fresh corn, garlic, garlic butter, grilled corn, jalapeno buter, jalapenos, memorial day

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Recipe Rating




  • Reply
    jeff
    September 5, 2013 at 3:50 pm

    Love it! Just added some fresh herbs and off we go.

  • Reply
    katie
    May 18, 2011 at 1:43 pm

    made this dish with the pulled pork enchilada recipe. amazing.

  • Reply
    Maybe
    July 23, 2009 at 6:40 pm

    This recipe was a great inspiration for the bag of frozen corn I had sitting in my freezer! Thanks!

  • Reply
    Jackie
    July 9, 2009 at 10:42 pm

    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.

    • Reply
      Deseree
      July 10, 2009 at 8:00 am

      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!

  • Reply
    Deseree
    May 30, 2009 at 7:43 am

    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!

  • Reply
    Cathy - wheresmydamnanswer
    May 27, 2009 at 9:52 am

    Perfection!! OMG love the Jalapeno butter idea.. I can think of so many things this butter would play well with!!

  • Reply
    Mrs. L
    May 26, 2009 at 1:28 pm

    I love the wonderful flavor jalapeno imparts on food so I’ll defiantly give this a try.

  • Reply
    Michelle
    May 26, 2009 at 11:56 am

    Sounds perfect for a cook-out.

  • Reply
    jd
    May 26, 2009 at 1:03 am

    That corn looks really, really lovely!

    I can’t wait to make it – thanks for the great idea…

  • Reply
    finsmom
    May 25, 2009 at 9:52 am

    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!

  • Reply
    megan
    May 24, 2009 at 4:18 am

    This looks delicious! Love the kick of jalapeno!

  • Reply
    Elizabeth F.
    May 23, 2009 at 3:57 pm

    Oh my GOD! YUMMMMMMM!

  • Reply
    Mindy
    May 22, 2009 at 10:30 pm

    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.

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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