Ingredients
Scale
- For the Corn:
- 4–6 ears of fresh corn (husks removed)
- 2 tbsp olive oil or melted butter
- Salt and pepper to taste
- For Toppings (Optional):
- ¼ cup unsalted butter (melted)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp chopped fresh parsley or cilantro
- 1 tbsp grated Parmesan cheese
- Juice of 1 lime
Instructions
- Preparing the Corn: Peel back the husks and remove the silk from each ear of corn. Rinse under cold water and pat dry. Brush each ear lightly with olive oil or melted butter and season generously with salt and pepper.
- Setting Up the Traeger Grill: Preheat your Traeger grill to 375°F (190°C) using your preferred wood pellets (hickory, mesquite, or applewood work well). Place the corn directly on the grill grates, ensuring even spacing for proper airflow.
- Grilling the Corn: Grill the corn for 15–20 minutes, turning occasionally with tongs to ensure all sides are evenly cooked and slightly charred. The kernels should be tender and caramelized with a hint of smokiness.
- Adding Toppings: Once grilled, brush the corn with melted butter and sprinkle with smoked paprika, garlic powder, Parmesan cheese, and fresh herbs. Squeeze lime juice over the top for a bright, tangy finish. Serve immediately while warm.
Notes
- Vegan option: Use plant-based butter and skip Parmesan cheese.
- Gluten-free by default; ensure all toppings (like seasoning blends) are certified gluten-free if needed.
- Storage tip: Grill the corn up to a day in advance, refrigerate, and reheat on the grill or in the oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 ear of corn (1/6th of the recipe)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg