Grilled Corn on the Cob is summer’s ultimate treat, offering smoky sweetness and a satisfying crunch in every bite. The charred kernels, kissed by the grill, bring out a depth of flavor that boiling simply can’t match. In just 30 minutes, you’ll have a dish that’s as vibrant as it is delicious, perfect for backyard gatherings or a quick weeknight side.
The golden ears, slathered with butter and sprinkled with salt, deliver a perfect balance of creamy, smoky, and savory notes. The slight caramelization from the grill adds a touch of richness, while the natural juiciness of the corn keeps it refreshing. It’s a simple yet unforgettable way to elevate your meals with minimal effort and maximum flavor.
What You’ll Need?
- 4 to 8 ears of fresh sweet corn (choose ears with bright green, snug husks for freshness)
- Butter (unsalted or salted, depending on preference)
- Sea salt and freshly ground black pepper (adjust to taste)
How to Make Grilled Corn on the Cob
- Prepare the corn: For the husk-on method, peel back the husks, leaving them attached at the base. Remove the silks, then close the husks back over the corn. Soak the corn in a large pot of cold water for 10 minutes to prevent burning. Drain and pat dry. For the husked method, shuck the corn and remove the silks completely.
- Preheat the grill: Heat your grill to medium-high heat (about 375°F to 400°F).
- Grill the corn: Place the corn on the grill. For the husk-on method, cook for about 15 minutes, turning every 3 to 5 minutes, until all sides are cooked. For the husked method, grill until light char marks form, about 15 minutes, turning every 3 to 5 minutes.
- Serve: Remove the corn from the grill. For the husk-on method, tie back the husks to use as a handle. Serve with butter, sea salt, and freshly ground black pepper.
Delicious Toppings & Sauces to Elevate Your Corn
Take your grilled corn to the next level with creative toppings! Try spicy mayo (mix 1/4 cup mayo with 1 tsp hot sauce), garlic parmesan butter (combine 4 tbsp butter, 2 minced garlic cloves, and 1/4 cup grated parmesan), or a sprinkle of chili lime seasoning. For a sweet twist, drizzle with honey and crumbled feta cheese. The options are endless!
Perfect Pairings: What to Serve with Grilled Corn
Grilled corn pairs beautifully with summer favorites like BBQ ribs, burgers, or grilled chicken. Add a fresh side salad or coleslaw for a complete meal. For a casual gathering, serve alongside watermelon slices and iced tea for the ultimate summer vibe.
Quick Tips for Grilling Corn Like a Pro
To save time, soak multiple ears of corn together in a large pot or clean sink. Use tongs for easy turning on the grill, and don’t worry if the husks char—it adds flavor! For even cooking, rotate the corn every 3-5 minutes. If you’re short on time, the husked method cooks slightly faster and still delivers that smoky flavor.
How to Store & Reheat Leftover Corn
Wrap leftover corn in aluminum foil or place it in an airtight container. It will stay fresh in the fridge for up to 3 days. To reheat, simply place it on a preheated grill or in a 350°F oven for 5-7 minutes. For a quick fix, microwave it wrapped in a damp paper towel for 1-2 minutes.
Fun Variations to Mix Things Up
Experiment with different flavors! Try Mexican street corn by brushing with mayo, sprinkling with cotija cheese, and dusting with chili powder. For a smoky twist, add a dash of smoked paprika to your butter. Or, go tropical with a coconut lime glaze (mix 2 tbsp melted butter, 1 tbsp coconut milk, and lime zest).
Grilled Corn on the Cob
Ingredients
- 4 to 8 ears fresh sweet corn
- Butter
- Sea salt and freshly ground black pepper
Instructions
- Husk-on methodPeel back the corn husks, leaving them attached at the base of each ear of corn. Remove the silks as best you can and close the husks back over the corn cobs. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and pat dry. Preheat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked, about 15 minutes. Remove from the grill and tie back the husks to use as a handle. Serve with butter, salt, and pepper.
- Husked methodShuck the corn and remove the silks.Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.