Buttery BBQ Corn on the Cob for the Grill


This BBQ corn on the cob recipe was shared with us by Jackie at The Vegan Diet, but we later found out it was adapted from AllRecipes.com. And we’ve since adapted it a little more with specific spice amounts and more detailed instructions.

Dairy-Free BBQ Corn on the Cob Recipe - Buttery, spicy, and ready for the grill (vegan and gluten-free)

Dairy-Free Buttery BBQ Corn on the Cob for the Grill

This recipe calls for dairy-free buttery spread, and there are lots of options in stores. But don’t feel bound by this ingredient. You can make your own dairy-free butter, or simply substitute an oil, if preferred. It still provides that underlying richness.

But I do have some oil tips! For that buttery finish, I recommend using coconut oil. Use refined coconut oil if you are averse to the flavor of virgin coconut oil. If coconut oil is out, use another medium heat or high heat oil. Extra light olive oil and non-GMO canola oil work well with the flavors. If using oil, roll the corn in it, and then sprinkle the spices on.

If you like spice, double the spice mix. I also like to add some smoked paprika to the mix, which goes well with the grilled flavor.

Dairy-Free BBQ Corn on the Cob Recipe - Buttery, spicy, and ready for the grill (vegan and paleo-friendly)

Special Diet Notes: BBQ Corn on the Cob

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.

Dairy-Free BBQ Corn on the Cob
Prep time
Cook time
Total time
The only thing better than buttery corn is dairy-free buttery corn with spices! If you aren't sure how much salt to add, you can skip the salt and let people shake on their own. Most dairy-free buttery spreads are a little saltier than dairy-based spreads.
Recipe type: Side
Cuisine: American
Serves: 6 ears
  • 1 teaspoon chili powder
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • Pinch cayenne pepper
  • Salt, to taste
  • Black pepper, to taste
  • ½ cup dairy-free buttery spread (see post above for options)
  • 6 ears corn, husked and cleaned
  1. Preheat your grill.
  2. In a medium bowl, mix together the chili powder, oregano, onion powder, garlic powder, cayenne pepper, salt, and pepper. Add the buttery spread and whisk until softened and the spices are dispersed.
  3. Rub the spiced buttery spread all over the ears of corn and wrap each ear in foil. Wrap it like a burrito, and twist the ends to close.
  4. Place the wrapped corn on your preheated grill, and cook for 20 to 30 minutes, or until the corn is tender when poked with a fork. Turn the corn occasionally during cooking.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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