Grilling Corn on the Cob
Grilled corn is one the greatest summertime pleasures ever, and it’s so freaking easy to make. All you have to do is shuck the corn and put it right on the hot grill. Turn it as it browns on the bottom, until all of the kernels have a little bit of caramelization. This will make every cookout so much better! And please make extra ears – because then you can make Grilled Corn Salad!
Cooking corn on the grill is one of the best ways possible to bring out the natural sweetness of this perfect seasonal vegetable.Tweet This
How to Grill Corn
There are so many sets of directions in cookbooks and online for grilling corn in the husk. Sometimes it’s with the silks still in, some painstaking recipes suggest peeling back the husks, and then removing the silky threads, then replacing the husks and tying them back over the corn, then grilling the corn.
I have eaten some of this corn. It’s delicious. But what with the sweetness of fresh picked corn and the heat of the grill….why would you NOT want those lovely sweet kernels to have direct contact with the hot grill grate? So they can caramelize? Provide more texture and flavor? This is the way, I believe.
Remove the husks and silks and preheat the grill to medium-high heat.
Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the cob are cooked and light char marks form, about 15 minutes.
Remove from the grill and serve with softened butter.
How to Butter An Ear of Corn
This trick, like many other kitchen tricks, I learned from my mom. Place a pat of softened butter on a square of bread. Use the bread to smear the soft butter over the ear of dorn. If the corn is still hot this works best, as the heat of the corn will quickly melt the butter. And then…eat the bread! If you’ve used unsalted butter you may also want to give the ear of corn a sprinkle of salt.
Serving Grilled Corn
Here’s what I didn’t do that you could do that’s super cute. Peel the husks back from the corn, but leave them attached at the top. Gently brush and rub off of the silks. Use some soaked kitchen twine to tie the husks at the top to form a handle of sorts. They’ll char a bit (some might char a lot), but if you’re lucky they will survive the fire and be a cool and functional way for people to serve themselves and eat their corn on the cob.
What to Serve with Grilled Corn:
- Grilled New York Strip Steaks
- Grilled Chicken Breasts
- Chicken Piccata Orzo Salad
- Cilantro Lime Chicken
- Grilled Salmon
- Steakhouse Tomato Salad
Flavored Butters for Grilled Corn
Flavored butter, or compound butters, turn an ear of grilled corn into something kind of magical. Not that grilled corn isn’t quite magical on its own. Try:
- Garlic-Parsley Butter
- Jalapeno Butter
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Grilled Corn on the Cob
- 6 ears fresh corn
- 2 tbsp softened unsalted butter , approximately (or see other ideas for flavored butters, above)
- Kosher salt to taste
- Remove the corn husks and silks and heat the 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 and light char marks form, about 15 minutes.
- Remove from the grill and serve with softened butter.
Nutrition information is automatically calculated, so should only be used as an approximation.