Grilled corn with Old Bay seasoning and lime butter sauce is smoky, savory, and full of flavor. Fresh corn on the cob is seasoned with Old Bay, grilled right on the grates until lightly charred, then finished with warm garlic lime butter that soaks into every bite. It comes together in under 20 minutes and goes with just about anything off the grill, from shrimp and chicken to burgers and steak.
Grilling Fresh Corn on the Cob
For this recipe, we're grilling sweet summer corn without the husks. It makes cleanup easier, the corn is easier to season, and the ears fit more neatly on the grill and serving plate.
Cooking the corn directly on the grates also gives the kernels those lightly charred spots that taste so good.
Old Bay brings a savory, slightly spicy kick that pairs perfectly with sweet corn. Finishing everything with the warm lime butter sauce adds another layer of flavor, rich and garlicky with a bright pop of fresh lime.
Ingredients
See the recipe card for exact amounts.
- Fresh corn, husks removed
- Olive oil
- Kosher salt
- Old Bay seasoning, or your favorite seafood seasoning
- Lime, or substitute lemon
- Butter
- Garlic
- Fresh parsley, chopped
How to Grill Corn with Old Bay
- Preheat the grill to medium-high heat.
- Brush the corn and lime halves lightly with olive oil. Season the corn all over with kosher salt and Old Bay.
- Place the corn and limes directly on the grill grates. Close the lid and grill for 10 to 12 minutes, turning every few minutes, until the kernels are tender and lightly charred on several sides.
- You may hear the corn making little popping sounds as it cooks. Don't be scared.
- Remove the corn and limes from the grill.
Make the Lime Butter Sauce
- Melt the butter in a small saucepan over low heat.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Squeeze the juice from the grilled lime into the melted butter and stir to combine.
- Stir in 1 tablespoon of chopped fresh parsley.
- Add a pinch of salt to taste.
- Spoon the warm lime butter sauce over the grilled corn just before serving.
Tips for Grilling Corn
- Keep the corn directly over medium-high heat so it gets good color without burning.
- Turn the ears every few minutes instead of constantly moving them. Leaving them in place for a little while helps the kernels brown.
- Don't worry if the corn pops while it cooks. That can happen as the kernels heat up.
- Grill the lime cut side down until it gets some real color. That little bit of char gives the butter sauce more flavor.
- Brush the lime butter on the corn right before serving so the butter stays glossy and coats every kernel.
Do You Need to Soak Corn Before Grilling?
No. If the husks have been removed, there is no need to soak the corn before grilling.
Brushing the ears with a little olive oil is enough to keep the kernels from drying out while they cook.
More Grilling Ideas
Serve this corn with any of these easy cookout favorites:
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the corn in a 350°F oven for about 10 minutes, warm it in a skillet, or microwave it until heated through.
You can also cut the kernels from the cob and use them in salads, tacos, rice bowls, or salsa.
Grilled Corn with Old Bay Seasoning and Lime Butter Sauce
Ingredients
- 6 ears fresh corn husks removed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 tablespoon Old Bay seasoning, or your favorite seafood seasoning
- 1 large lime, halved or substitute lemon
- 4 tablespoons butter
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn and lime halves lightly with olive oil. Season the corn all over with kosher salt and Old Bay.
- Place the corn and lime halves directly on the grill grates, with the limes cut-side down.
- Close the lid and grill the corn for 10 to 12 minutes, turning every few minutes, until the kernels are tender and charred in spots. You may hear the corn making little popping sounds as it cooks. Don't be scared.
- Remove the corn and limes from the grill.
- Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Squeeze the juice from the grilled lime into the melted butter. Stir in 1 tablespoon of chopped fresh parsley and mix to combine.
- Brush or spoon the warm lime butter sauce over the grilled corn and serve.
Nutrition
Frequently Asked Questions
Yes. Grilling corn without the husks makes it easier to season, gives the kernels more direct char, and makes cleanup simple.
Corn usually takes about 10 to 12 minutes over medium-high heat. Turn the ears every few minutes so they cook and brown evenly.
No. You do not need to soak corn when grilling it without the husks.
The kernels can make little popping sounds as the moisture inside heats up. That is normal and does not mean the corn is burning.
Yes. Make it ahead and refrigerate it, then warm it gently before brushing it over the hot corn.
Yes. Cajun seasoning, blackened seasoning, or a simple mix of chili powder, garlic powder, and salt all work well in place of Old Bay.
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