May 28, 2025

BBQ CORN ON THE COB

BBQ Corn on the Cob is a beloved summer side dish that celebrates the natural sweetness of fresh corn. It is enhanced by the smoky char of the grill and a variety of seasonings or toppings. Simple to prepare yet bursting with flavor. It’s a staple at cookouts, barbecues, and backyard gatherings across the United States.

The process typically involves grilling ears of corn directly on the barbecue—either with the husks on, which steams the kernels while protecting them from burning, or husks off, which allows the kernels to char and caramelize for a smoky flavor. Some cooks soak the husked corn in water beforehand to prevent burning. Others rub the ears with butter, oil, or spice blends before grilling.

Seasoning options are vast. A classic version involves brushing grilled corn with butter, salt, and pepper, but regional and modern twists might include garlic butter, Cajun spices, parmesan cheese, lime juice, or fresh herbs. One especially popular variation is Mexican-style elote. Grilled corn is slathered with mayonnaise or crema, rolled in cotija cheese, and dusted with chili powder and lime zest.

Historically, corn is one of the most ancient and significant crops in the Americas. It was cultivated by Indigenous peoples for thousands of years. Grilled or roasted corn was a common preparation long before modern BBQs existed. The practice of grilling corn as a festive side dish emerged more prominently in the 20th century as outdoor grilling culture grew in the U.S., especially post–World War II with the rise of suburban backyard barbecues.

Today, BBQ corn on the cob is cherished for its combination of sweet, smoky, and savory elements. It captures the essence of summer cooking: simple ingredients, fire-kissed flavor, and the pleasure of eating with your hands.

BBQ Corn on the Cob

BBQ Corn on the Cob is a beloved summer side dish that celebrates the natural sweetness of fresh corn, enhanced by the smoky char of the grill and a variety of seasonings or toppings. Simple to prepare yet bursting with flavor, it’s a staple at cookouts, barbecues, and backyard gatherings across the United States.

Print Recipe

Servings: 6 Servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

6 Ears Corn On cob and in the husks.
1 Tsp Chili Powder
1/2 Tsp Oregano
1/2 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Cayenne Pepper
1/2 Tsp Salt
1 Tsp Pepper
1/2 Cup Butter Softened.

Equipment

1 Grill Gas or Charcoal

Method

Peel back the husks on the corn about 3/4 of the way down, but not off. Remove the silk and discard it.
Soak in room temperature water for 30 minutes. Remove and pat the corn dry with a paper towel.
Mix butter and seasonings thoroughly.
Spread the seasoning and butter mixture over the corn and rewrap the corn with the husks. Secure the husks around the corn with string if necessary.
Preheat the grill for direct heat at medium temperature, about 350°F.
Grill the corn over the direct heat for about 20 to 30 minutes. Rotate the corn occasionally, allowing it to cook all around the cob. Remove when done. Bon Appetit.

Notes

You can also wrap the corn in aluminum foil if you don’t want to cook it in the husk.

Seasonings can be interchanged as per your taste. These are my favorite seasonings for this dish.

Author: Mr. Sam

Filed Under: American, Barbequing, Side Dish, Vegetables

Tags: delicious, easy, savory, Tasty

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Halloween is one of the most enchanting nights of the year, full of glowing jack-o’-lanterns, playful scares, and creative costumes. Celebrated every October 31st, it’s a time when children race through neighborhoods trick-or-treating, adults gather for costume parties, and homes are decorated with cobwebs, skeletons, and flickering candlelight. But behind all the fun and festivity lies a fascinating history that stretches back thousands of years. The holiday began with the ancient Celtic festival of Samhain, a harvest celebration marking the end of summer and the beginning of winter. The Celts believed that on the night of October 31st, the boundary between the living and the spirit world grew thin. Ghosts and other supernatural beings were thought to walk among the living. To protect themselves, people lit bonfires, wore disguises to confuse wandering spirits, and left out offerings of food. These traditions were meant to keep danger at bay, while also honoring loved ones who had passed away. As Christianity spread through Europe, the church blended Samhain with its own holy days. November 1st became All Saints’ Day (also called All Hallows’ Day), and October 31st became All Hallows’ Eve, later shortened to Halloween. Over time, the customs grew and shifted. In medieval Europe, people practiced “souling,” where they went door to door, offering prayers for the dead in exchange for food. This was one of the earliest versions of what we now know as trick-or-treating. When Irish and Scottish immigrants brought these traditions to America in the 1800s, Halloween began to take on its modern form. Pumpkins replaced turnips as the lantern of choice, thanks to their size and abundance. Communities embraced costume parades, neighborhood parties, and eventually candy-giving as central features of the holiday. By the 20th century, Halloween had transformed into the colorful, playful celebration we know today. Now, Halloween is as much about creativity and fun as it is about spookiness. From haunted houses and ghost stories to caramel apples and carved pumpkins, it’s a holiday that mixes mystery with merriment. At its heart, Halloween is about imagination—becoming someone (or something) else for a night, while celebrating the thrill of the eerie and the joy of community.