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Grilled Corn on the Cob

John Setzler

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I decided to do a short video this week on grilled corn on the cob using my Napoleon Prestige Pro 500 gas grill.  I haven't shown that grill any love on the video front lately so I need to do some more cooking on it.  


At any rate, there is nothing spectacular about cooking corn on the cob and there are a lot of preferential ways to get the job done.  Whichever route you take, it's always fun to build a slather like (or not like) Mexican street corn.  This is also where you can get creative... here's what I put in mine:




2/3 cup Duke's Mayo

1 finely chopped sun dried tomato

1 tablespoon of Atlanta Grill Company's Garlic & Herb seasoning blend (use whatever blend or rub you like)

zest of 1 lime

juice of 1/2 lime

grated parmesan to top

chopped cilantro to top


I forgot that I wanted to add about 1 tsp of hot sauce to this blend.....


Cook your corn on the cob however you like.  I cooked these by firing up the left two burners on my grill and let the grill come up to temp.  That got me to about 400°F inside the grill.  I put the ears on the elevated rack on the indirect side and let them roast there for 20 or 30 minutes.  Then I peeled the husks back and grilled them over the direct side at grate level until I had some char... then I smeared on the slather mixture and coated with grated parmesan and chopped cilantro....





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  • 1 year later...

John, I use almost an identical recipe for the slather, but put it on prepared corn prior to cooking it. I slather and then grill the corn on direct heat until it is well marked. This process seems to pull the flavor into the corn kernels, maybe just around them. Great Video. 

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