Grilled Corn on the Cob

5 from 3 votes

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Cooking corn on the grill is one of the best ways possible to bring out the natural sweetness of this perfect seasonal vegetable.

Grilled 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!

Corn on the Cob on grill marks.

Cooking corn on the grill is one of the best ways possible to bring out the natural sweetness of this perfect seasonal vegetable.

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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 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.

  1. Remove the husks and silks and preheat the grill to medium-high heat. 
  2. 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. 
Corn on the Cobs on a grill.
  1. Remove from the grill and serve with softened butter.
Knife putting jalapeno butter on Grilled Corn on the Cob.

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 corn. 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.

Grilled Corn on the Cob topped with jalapeno butter.

What to Serve With Grilled Corn

Grilled Corn on the Cob with other grilled foods on a plate.

Flavored Butters for Grilled Corn

Flavored butter (or compound butter) turns an ear of grilled corn into something kind of magical. Not that grilled corn isn’t quite magical on its own. Try:

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5 from 3 votes

Grilled Corn on the Cob

Cooking corn on the grill is one of the best ways possible to bring out the natural sweetness of this perfect seasonal vegetable.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 People
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Equipment

Ingredients 

  • 6 ears fresh corn
  • 2 tbsp softened unsalted butter (approximately; or see other ideas for flavored butters, above)
  • Kosher salt (to taste)

Instructions 

  • 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.

Notes

Here’s a trick to buttering your corn! Place a pat of softened butter on a square of bread. Use the bread to smear the soft butter over the ear of corn.  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.

Nutrition

Calories: 111kcal, Carbohydrates: 17g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 14mg, Potassium: 244mg, Fiber: 2g, Sugar: 6g, Vitamin A: 285IU, Vitamin C: 6mg, Calcium: 3mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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2 Comments

  1. Annie says:

    We had this grilled corn for Sunday dinner. It perfectly complimented your grilled chicken thighs

  2. Dan says:

    Love this advice and guidance on grilling corn! And using bread to butter the corn! Awesome!
    Giving this a go on the 4th!