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: 

• 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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dishes

Cuisine American

Servings 4 Servings

Calories 87 kcal

Ingredients

  

1x2x3x

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

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Keywords: 4th of July Recipes, bbq, corn on the cob, fresh corn, garlic, garlic butter, grilled corn, jalapeno buter, jalapenos, memorial day