Herb Infused Grilled Corn

by Meri on June 8, 2014


My kids are officially big kids now. They graduated from preschool and will be headed to Transitional Kindergarten in the Fall, which is somewhat hard to believe. I enjoyed all of the parties and very official ceremonies complete with graduation caps and the graduation walking march (which Birdie continues to hum each day). 

Age 4 may just be one of my favorite years. I love to see how their individual personalities are developing. Mr. is shy and helpful with a healthy obsession for dinosaurs. Poppie is as “princessed out” as a child can get while I can’t even get a dress on Birdie. Polar opposite girls! I asked Birdie if she’d wear a dress or skirt just for graduation day. She set her hand on my shoulder, looked at me as if I was a poor lost soul with limited life information, then told me in a wise yoda-like way, “Birdies don’t wear dresses” and then she skipped out of the room. Sigh…

It’s been so hot here in Southern Cali we opted for a pretty basic grill night for our family festivities including one of our favorites, grilled corn on the cob. Now I realize plain grilled corn is fantastic just the way it is but I challenge you to try some fresh herbs to make it even better! I know, I know…this sounds a little over-the-top but trust me. It is fantastic!

I first learned of this trick from my friend, Ann Etheridge, who would add a sprig of Rosemary to her corn before grilling. It knocked my socks off! Literally. Since then I’ve tried other herbs like Basil, Cilantro and Sage. It’s a simple way to add a little more flavor and some healthy benefits from the fresh herbs. Here’s what you do…

First, place your fresh corn in a square of Tin Foil. 









Simple add a sprig or two of fresh herbs along each side. Rosemary works the best and provides the most flavor so you don’t need much. Cilantro, Thyme, Basil and Sage need a bit more, probably 3 to 4 sprigs. Wrap it up and grill! If the herbs are soft and stick to the corn you can pick them off. The heated herb releases the oils onto our corn with a hint of floral flavors. After you experience the flavors on the cob you can try it in other recipes like this Corn and Avocado Salad…one of my favorites!

Herb Infused Grilled Corn
Add a hint of floral flavors to your grilled corn

  1. 4 ears of corn on the cob, shucked and cleaned
  2. 4 sprigs of fresh herbs of choice (Rosemary, Basil, or Sage work well)
  1. Heat grill to medium high heat
  2. Cut 4 squares of tin foil big enough to roll one corn cob
  3. Place the corn cob in the middle and add a sprig of herb on each side.
  4. Wrap it up and press down the ends so the corn is completely covered.
  5. Grill, rolling frequently with tongs, for about 10 minutes or until corn is softened.
  6. Open up package, careful not to burn yourself, pick out the herbs and serve hot or cold.
  1. I love using this trick when making salads that ask for grilled corn. Making a Mexican salsa? Add some cilantro to the corn. Simple vegetable salad? Rosemary adds amazing flavor. It’s incredibly easy to experiment with!
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{ 2 comments… read them below or add one }

Cindy Swain June 10, 2014 at 9:28 am

What a great idea, I am craving this recipe right now! Too bad corn on the cob is so hard to find in Italy (or at least where I live. Same goes for cilantro. :-( ) For Italians, corn on the cob is a very “American” recipe and usually only found in American style restaurants. IfI somehow run across corn on the cob here, I will definitely be trying out this recipe!


Meri June 10, 2014 at 10:48 pm

Yes…corn is kind of “all American” isn’t it! If you get your hands on some try it with fresh Rosemary. That is the best flavor for this trick!


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