Comida Kraft
Recipe Box

Grilled Corn on the Cob

4.3
(28) 23 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

4 servings

After brushing corn with a tangy mustard, garlic and herb margarine, the ears are rewrapped in the husks and grilled for the ideal summer side dish.

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What You Need

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Make It

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  • Heat grill to medium heat.
  • Pull back husks of corn, being careful to leave husks attached at bottom of each ear. Remove and discard corn silk. Rinse corn.
  • Combine margarine, mustard, garlic and Italian seasoning. Spread about 1 Tbsp. of the mustard mixture onto each ear of corn. Rewrap husks around corn.
  • Grill 15 to 20 min. or until corn is tender, turning frequently to prevent husks from burning. Serve warm.

Best of Season

Fresh ears of corn should have bright green, snugly fitting husks and golden brown silk. For best results, cook and serve the day of purchase.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 8g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 260mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 5g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jwanegar |

    This recipe made tough corn good! This recipe is a keeper.

  • bjbear1 |

  • mnbeisert |

    I have a suggestion to make your corn on the grill so that it is crunchy, yet moist, and the silk comes off super easy. SOAK your ears of corn for 30-45 minutes in water. Just dump them in a sink full of water or something similar. Put something heavy over them so that they are submerged in the water. Hold each upside down to drain before grilling. We grill our corn on the top rack for 30-40 minutes. When you remove the husks, the silk comes right off and leaves behind tender, yet crunchy corn. YUM!

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