Grilled Corn on the Cob with Fresh Herbs

This Fourth of July my husband, Matt, is requesting grilled corn and specifically this recipe for Grilled Corn on the Cob with Fresh Herbs. We use whatever fresh herbs we have in the fridge at the time—dill, thyme, basil, cilantro—it all tastes good! Usually we top the corn with grated parmesan, but we have also crumbled feta cheese and it is equally as awesome.


Keep the stem attached to the ears, pull back the husks, and rub off the silks. Soak for an hour in cold water, then pull the husks back over the kernels, twisting them so they will stay closed.

Preheat grill to medium. Grill the corn, turning frequently, for 15 to 20 minutes. As the corn steams, the kernels will turn bright and glossy. Pull back the husks during the last few minutes so the corn caramelizes just enough to intensify the flavor (optional). Remove from grill and completely remove the husks.

Pour oil onto a plate and roll the ears of corn in the oil. Place the corn on a serving tray and season with salt and pepper. Sprinkle the herbs over the corn and garnish with freshly grated cheese.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth