Looking for a crisp, flavorful summer snack, appetizer, or side? Grilled Corn on the Cob with Old Bay Seasoning is an incredibly delicious way to enjoy fresh kernels.
Grilling sweet corn adds a hint of smokiness while keeping the kernels juicy and tender with a satisfying bite. A smear of butter and a shower of spices turn simple corn into something magical.
Old Bay is most often associated with seafood, but it also shines on vegetables, fries, and — yes — corn. This recipe proves how well that savory, slightly spicy blend works beyond the seafood plate.
For busy cooks who want big flavor with minimal fuss, this is a 20-minute side that uses just three ingredients and pairs with many meals.
Grilled Corn on the Cob with Old Bay Ingredient Highlights
Use fresh corn on the cob, ideally just shucked so the kernels are at their sweetest and juiciest.
Unsalted butter is recommended because Old Bay already contains salt; using unsalted butter helps avoid over-salting. Make sure the butter is softened so it spreads easily.
Old Bay Seasoning adds complexity and a savory kick. If you don’t have it, you can substitute a blend of celery salt, paprika, black pepper, and a pinch of cayenne to approximate the flavor profile.
Grilled Corn on the Cob with Old Bay Tips and Tricks
How to Make Old Bay Corn on the Grill
Shuck the corn and place it directly on a hot grill. Cooking the corn dry on the grates gives it charred spots and a smoky edge while keeping the interior moist.
Do not add butter while the corn is on the grill. Remove the ears and let them rest for a couple of minutes so they are easy to handle but still warm enough for the butter to soften and adhere to the kernels.
Once the corn is manageable, evenly spread softened butter over the surface; the warmth will help it coat the kernels. Then sprinkle Old Bay generously and rotate the ear as you season so all sides are covered.
A simple technique to evenly coat an ear of corn is to rest one end on the table, lift the other end, and rotate while sprinkling the seasoning with your free hand.
Serving Your Old Bay Corn
Serve the corn hot off the grill on the cob, or cut the kernels off and toss them into a bowl as a salad or side. This preparation pairs well with a wide range of mains. A few favorite pairings include roasted or blackened fish, grilled meats, or creamy mashed potatoes.
- Blackened or grilled fish
- Old Bay–seasoned salmon
- Creamy mashed potatoes or herb potato sides
Grilled Corn on the Cob with Old Bay Seasoning
Marley Goldin
Ingredients
- 2 ears of fresh corn
- 2 tablespoons unsalted butter, softened
- 1 tablespoon Old Bay Seasoning
Instructions
-
Shuck the corn and place the ears directly on a hot grill. Cook for about 15 minutes, turning every five minutes, until you see grill marks or some charring.2 ears of fresh corn
-
Remove the corn from the grill and let it cool for a couple of minutes so it’s comfortable to handle. Spread the softened butter evenly over each ear.2 tablespoons unsalted butter, softened
-
Generously sprinkle Old Bay over the buttered corn, rotating each ear so all sides are evenly seasoned.1 tablespoon Old Bay Seasoning
Pro Tips
- Grill the corn without butter to get the best char and texture; butter after grilling.
- Let the corn cool for a few minutes before buttering so the butter adheres and the seasoning sticks without melting away.