Grilled Corn on the Cob represents the pinnacle of summer cooking, transforming sweet, fresh corn into a smoky, caramelized masterpiece that captures the essence of warm-weather gatherings and backyard barbecues. This beloved side dish takes advantage of high heat to create those coveted charred spots that add depth and complexity to corn’s natural sweetness, while keeping the kernels tender and juicy inside. The grilling process concentrates the corn’s sugars, creating a perfect balance of sweet and smoky flavors that can’t be replicated through any other cooking method. Whether you prepare it with a simple butter and salt finish or dress it up with herb butters, spice blends, or Mexican-inspired toppings, grilled corn on the cob delivers that quintessential summer taste that makes every bite a celebration. The beautiful char marks and golden kernels make it as visually appealing as it is delicious, turning this humble vegetable into the star of any outdoor feast.
Serves: 6-8 people
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
For Basic Grilled Corn:
- 8 ears fresh corn, husks removed
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Classic Butter Finish:
- 4 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped (optional)
For Mexican Street Corn (Elote) Style:
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 limes, cut into wedges
- Fresh cilantro, chopped
For Herb Butter Variation:
- 4 tablespoons butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Equipment Needed
- Gas or charcoal grill
- Grill brush
- Tongs
- Basting brush
- Small mixing bowls
- Aluminum foil (optional)
Instructions
Prepare the Grill
Preheat your grill to medium-high heat (about 400-450°F). Clean the grates thoroughly with a grill brush and oil them lightly to prevent sticking.
Prepare the Corn
Remove the husks and silk from each ear of corn. Rinse under cold water and pat completely dry with paper towels. Brush each ear lightly with olive oil or melted butter, then season with salt and pepper, rolling to coat evenly.
Initial Grilling
Place the corn directly on the grill grates. Cook for 2-3 minutes without moving, allowing the kernels to develop those beautiful char marks. You’ll hear some popping sounds as the kernels release their moisture.
Rotate for Even Cooking
Using tongs, rotate each ear about a quarter turn and continue grilling for another 2-3 minutes. Repeat this process until all sides have nice char marks and the kernels are tender when pierced with a fork, about 10-12 minutes total.
Test for Doneness
The corn is ready when the kernels are bright yellow (or their natural color), slightly charred in spots, and tender when pierced. The kernels should still have a slight pop when bitten, not be mushy.
Rest and Prepare Toppings
Remove the corn from the grill and let it rest for 2-3 minutes. This allows the kernels to finish cooking from residual heat and makes them easier to handle.
Classic Butter Finish
For traditional buttered corn, spread softened butter generously over each ear while still warm. The heat will melt the butter perfectly. Season with additional salt, pepper, and fresh chives if using.
Mexican Street Corn Preparation
For elote-style corn, brush each ear with mayonnaise, then roll in crema or sour cream. Sprinkle generously with crumbled cotija cheese, chili powder, and a dash of cayenne. Serve with lime wedges and chopped cilantro.
Herb Butter Application
For herb butter corn, mix softened butter with chopped herbs, minced garlic, and salt. Spread generously over hot corn while the butter melts and the herbs become fragrant.
Serve Immediately
Arrange the finished corn on a serving platter with any remaining toppings on the side. Provide napkins and corn holders if available for easier eating.
Grilling Tips for Perfect Corn
Choose Fresh Corn
Look for ears with bright green husks, golden-brown silk, and plump, evenly-spaced kernels. Press a kernel with your fingernail – it should release milky juice.
Oil the Grates
Well-oiled grates prevent sticking and help create better char marks. Clean grates are also essential for optimal results.
Don’t Rush
Medium-high heat allows the corn to cook through while developing char. Too high heat burns the outside before the inside cooks.
Rotate Regularly
Turn the corn every 2-3 minutes for even cooking and attractive char marks on all sides.
Alternative Cooking Methods
Husk-On Grilling: Soak corn in husks for 30 minutes, then grill for 15-20 minutes, turning occasionally. Remove husks before serving.
Foil Method: Wrap seasoned corn in foil with butter and herbs. Grill for 15-20 minutes, turning once.
Indoor Alternative: Use a grill pan over medium-high heat for similar results when outdoor grilling isn’t possible.
Flavor Variations
Asian-Inspired: Brush with sesame oil, soy sauce, and sprinkle with sesame seeds and green onions.
Cajun Style: Season with Cajun spice blend and finish with a squeeze of lemon and hot sauce.
Parmesan Garlic: Mix grated Parmesan with garlic powder and butter for a savory Italian twist.
Smoky Paprika: Add smoked paprika to butter along with a touch of cumin for earthy depth.
Serving Suggestions
Grilled corn pairs perfectly with barbecued meats, grilled vegetables, coleslaw, and potato salad. It’s an essential component of any summer cookout, fish fry, or outdoor gathering.
Storage and Reheating
Leftover grilled corn can be refrigerated for up to 3 days. Reheat on the grill for 2-3 minutes per side, or cut kernels off the cob and sauté in a skillet with butter.
Make-Ahead Tips
Prep Corn: Remove husks and silk up to 4 hours ahead. Wrap in damp paper towels and refrigerate.
Compound Butters: Make flavored butters up to a week ahead and store covered in the refrigerator.
Par-Cook Method: Boil corn for 3-4 minutes, then finish on the grill for 5-6 minutes for quicker cooking at parties.
Troubleshooting
Kernels Too Tough: Corn may be overcooked or not fresh enough. Choose younger, fresher ears.
Uneven Cooking: Rotate more frequently and ensure grill heat is even across all areas.
Excessive Charring: Reduce heat or move corn to cooler part of grill to finish cooking.
This Grilled Corn on the Cob recipe transforms a simple vegetable into the star of summer dining, proving that sometimes the most beloved dishes are also the most straightforward to prepare.
