There’s something magical about biting into a perfectly grilled ear of corn—the way the kernels burst with sweetness, the subtle smokiness from the grill, that irresistible buttery finish. It’s summer on a plate, pure and simple. Whether you’re firing up the grill for a backyard bash or just craving a quick, flavorful side, grilled corn never disappoints. Unlike boiling, which can leave corn tasting a bit bland, grilling locks in all that juicy crunch while adding layers of depth with every kiss of flame.
Why This Recipe Works
- Flavor explosion: Grilling caramelizes the natural sugars in corn, making every bite sweeter and more complex.
- Easy as can be: Just corn, heat, and a few simple seasonings—no fancy techniques required.
- Endless versatility: Dress it up with spices, herbs, cheeses, or citrus—it’s a blank canvas for your creativity.
Serves: 4 | Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes
Essential Ingredients & Tools
Ingredients
- 4 ears of fresh corn, husks on (trust me, leaving the husks on keeps the corn moist and prevents charring)
- 2 tbsp unsalted butter, melted (or olive oil if you’re going dairy-free)
- 1 tsp kosher salt (don’t skimp—salt makes the sweetness pop)
- ½ tsp black pepper (for a little kick)
Optional Toppings
- Smoked paprika or chili powder (for a smoky or spicy twist)
- Crumbled cotija or feta cheese (that salty tang is everything)
- Fresh lime wedges (a squeeze of citrus brightens it all up)
Tools
- Grill (charcoal or gas) (or a grill pan if you’re cooking indoors)
- Tongs (flipping corn with your fingers? Not a good idea.)
- Brush or spoon (for slathering on that butter)
- Large bowl (for soaking—more on that in a sec)
How to Make Grilled Corn on the Cob
- Prep the Corn
Gently peel back the husks, but leave them attached at the base. Remove all the silk (those pesky threads can burn and turn bitter), then fold the husks back over the kernels. This little husk jacket protects the corn from flare-ups while letting the smoke work its magic. Pro tip: Tuck a sprig of fresh thyme or a garlic clove under the husk before grilling for an extra layer of flavor.
- Soak for Success
Submerge the corn in cold water for 10 minutes. This keeps the husks from burning and helps the kernels steam to perfection. Want even more smoky goodness? Toss a handful of wood chips (applewood or hickory) into the soaking water.
- Grill Like a Pro
Fire up the grill to medium-high (around 400°F). Place the corn directly on the grates and turn every 5 minutes for even cooking. The husks will get a little charred—that’s normal and adds great flavor. Key timing: Grill for 15 minutes total. Any longer, and you risk drying out those juicy kernels.
- Season with Flair
Carefully peel back the husks (use a towel—steam is hot!) and brush the corn with 2 tbsp melted butter. Sprinkle with 1 tsp kosher salt, ½ tsp black pepper, and any other toppings while it’s still piping hot. For a next-level finish, roll the buttered corn in grated cheese or spices on a plate.
Chef’s Wisdom
Mastering the Char
To avoid scorching, use a two-zone fire. On a charcoal grill, pile the coals to one side. Start the corn over indirect heat to cook through, then finish over direct flames for 30 seconds per side for that perfect caramelized crust.
Baste for Extra Flavor
Don’t wait until the end—brush the corn with 2 tbsp melted butter halfway through grilling. Mix in a splash of lime juice or hot honey for a glossy, caramelized finish. Or go smoky with chipotle-infused oil.
Picking the Perfect Ear
Look for corn with bright green, snug husks and golden-brown silk. Peel back a tiny bit to check for plump, tightly packed kernels. Fresh corn should feel heavy—that means it’s packed with moisture.
Husk-On vs. Naked Grilling
Husk-on is foolproof—it steams the corn in its own juices. For bold char, go naked (remove the husks entirely) and grill directly over the flames, turning often. Or try a hybrid: grill husk-on for 10 minutes, then peel and finish over high heat for 2 minutes to blister the kernels.
Butter Alternatives
For dairy-free, avocado oil is a great high-heat option. Infuse it with rosemary or smoked salt for extra flavor. Vegan butter works too, but it can burn—apply it off the heat.
Storage & Freshness Guide
Got extra corn? Store it in an airtight container with a damp paper towel in the fridge for 2–3 days. Reheat in a 350°F oven for 10 minutes or wrap in foil and toss it back on the grill for 5 minutes to bring back that smoky goodness.
Freezing Tip
Blanch raw corn in boiling water for 4 minutes, then freeze whole ears in freezer bags. Grill from frozen, adding 5 extra minutes. Grilled corn doesn’t freeze well—it turns mushy.
Nutrition Profile
One ear of grilled corn packs:
- 125 calories
- 4g fat
- 3g protein
- 22g carbs
- 2.5g fiber
Ingredient Variations and Their Impact
Smoky Chipotle
- Swap 2 tbsp butter for chipotle-infused olive oil and add a pinch of cumin.
Herb Garden
- Mix 2 tbsp butter with chopped chives, tarragon, and lemon zest for a fresh, bright finish.
Umami Bomb
- Use miso butter (1 tbsp miso paste per ¼ cup butter) and top with toasted sesame seeds.
Tropical Twist
- Brush with coconut oil and dust with tajín (chili-lime salt). Serve with Grilled Pineapple salsa.
Mediterranean
- Drizzle with garlic-infused olive oil, crumbled feta, and a sprinkle of oregano.
Perfect Pairings
Complementary Dishes
- Grilled ribeye: The corn’s sweetness balances the steak’s richness. Serve with a compound butter for harmony.
- Black Bean Salad: The smoky corn contrasts with the salad’s cool, creamy texture.
Drinks
- Mexican lager: Crisp carbonation cuts through butter and spice.
- Hibiscus Iced Tea: Tartness refreshes the palate between bites.
Something Sweet
- Grilled Peaches: Echoes the caramelized flavors of the corn.
- Vanilla Bean Ice Cream: A cool contrast to the smoky heat.
Grilled corn on the cob is summer’s greatest gift—simple, satisfying, and endlessly customizable. Fire up the grill and make it your own. Happy cooking!
The Ultimate Guide to Grilled Corn on the Cob: A Summer Essential
Learn how to make perfect Grilled Corn on the Cob with my easy, foolproof method. Sweet, smoky, and bursting with flavor—get the ultimate summer side dish recipe!
Ingredients
Main Ingredients
-
4 ears fresh corn (husks on)
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2 tbsp unsalted butter (melted)
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1 tsp kosher salt
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½ tsp black pepper
Optional Toppings
-
Smoked paprika or chili powder
-
Crumbled cotija or feta cheese
-
Fresh lime wedges
Instructions
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Gently peel back the husks, leaving them attached at the base. Remove all silk and re-wrap the husks.01
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Soak the corn in cold water for 10 minutes.02
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Preheat grill to medium-high (400°F). Grill corn for 15 minutes, turning every 5 minutes.03
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Peel back husks, brush with 2 tbsp melted butter, and season with 1 tsp kosher salt, ½ tsp black pepper, and optional toppings.04
