| Difficulty Level:   | Serves 4 | Prep Time: 15 min  | Cooking Time: 20 min |

Grilled corn on the cob is a classic fall side dish perfect for backyard grilling or family gatherings. All you need is fresh corn on a hot grill and a crumb of creativity. This recipe calls for Epicurean Chili Lime Butter, but we suggest experimenting with all the Epicurean butter flavors. Discover all the flavors.

4 Corn on the Cob (In the Husk)
4 tbsp. Salt
Fresh Cilantro (Chopped)
4 Quarters of Lime
Cotija Cheese (Optional)
How to grill the corn: 
  1. Heat the grill to medium-high. Pull the outer husk down and remove the silk from each ear of corn.
  2. Fold the husk back into place and let the ears of corn sit in a large bowl of cold water with one tablespoon of salt for 10-15 minutes.
  3. Remove corn from the water and place it on the grill. Cook for 15-20 minutes, occasionally turning, until tender. 
  4. Fold down or remove the husk and put 1 tbsp. Epicurean Chili Lime Butter and remaining salt on each ear of corn.
  5. Sprinkle with cotija cheese, lime juice, and cilantro.
  6. Serve with your favorites - Fall of the Bone Perfectly Smoked RibsTexas-Style Smoked Brisket, OR any items from our Grill Collection.