Glazed Grilled Corn on the Cob

DSC_0672RECIPE #496, DAY #678


ORIGINAL RECIPE: “Ginger and Lime Glazed Corn on the Cob” from Weber’s Way to Grill by Jamie Purviance*

TIMING: 25 minutes

DIFFICULTY: Easy enough

TOOLS: Grill, basting brush, grill tongs, etc.


DSC_0673HEALTH: Great. Just a little sugar to flavor up an otherwise straight-up veggie.

EXPERIENCE: We love corn on the cob, and—with the availability of it around here—could eat it all summer. With the new charcoal grill, I wanted to figure out a fool-proof way to grill corn over and over and over.

This would be fine, but tying up the end seems more like an occasional thing to do, not every time. I’ll probably look for a more conventional method, at some point. But these were tasty. In fact, one of us called them the “best corn on the cob I’ve ever had.” Score.

DSC_0670NOTES: You could mess with this glaze by adding garlic, herbs, or spices. You could also go orange or lemon instead of lime.


  1. Preheat your grill.
  2. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter with 1/3 cup chicken broth, 1 tablespoon granulated sugar, the zest and juice of 1 lime, and 1 teaspoon salt. Simmer for 5-plus minutes until the glaze reduces.
  3. Cut off the top end of 6 ears of corn. Remove some of the outer husks. Pull the rest of the husks down so that they make a sort of corn-less husk headed in the opposite direction of the cob. Use kitchen twine to tie the husks together.
  4. Grill the corn over direct medium heat with the lid on, for 10-15 minutes, basting with the glaze 3-4 times, until it’s gone. Corn should be tender and somewhat charred.


Serve with just about any grilled meat (or even tofu). Another vegetable will round it out, like grill potatoes or sweet potatoes.

LEFTOVER IDEAS: Just make as much corn as you will eat. If there are leftovers, cut the kernels off the corn and either refrigerate or freeze for inclusion in soups or salads, etc.

*Recipe changed from the original.


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