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Grilled Corn on the Cob 2 Ways

Author Laura Doerr


  • 4-6 ears corn on the cob husked
  • tin foil

Sriracha Cotija Corn on the Cob

  • 4 tbsp butter room temp
  • 1/2 tbsp sriracha
  • 1/4 cup cotija cheese

Garlic Parmesan Corn on the Cob

  • 4 tbsp butter room temp
  • 1 small clove garlic minced
  • 1 tsp fresh or dried parsley minced
  • 1/4 cup fresh Parmesan cheese grated


  1. Preheat grill to about 350-400 degrees.

  2. In separate small bowls, mix each butter ingredient group together EXCEPT the cheese. 

  3. Place each corn cob on it's own individual tin foil square, large enough to wrap each ear of corn in. Spread desired amount of butter mixtures among the cobs. It does not need to cover the whole cob as it will melt and coat the corn while grilling. Reserve extra butter mixture to apply as desired after cooking.

  4. Fold edges of tin foil into packets for grilling, sealing edges to avoid leaking. Place onto preheated grill and cook for about 6-8 minutes, turning half way through.

  5. Remove from grill and unpack from foil. Pour excess butter from packets onto corn, or spread extra butter mixture onto hot corn. Sprinkle the Sriracha corn with the cotija, and the garlic herb corn with the Parmesan cheese. Serve immediately. 

Recipe Notes

Butter mixture ingredients do not have to be exact measurements. If you have leftover butter mixtures it can be stored in the fridge. Try it on a baked potato!