There’s nothing that says summer quite like Grilled Corn—juicy, golden kernels kissed by smoky char, bursting with sweetness and that unmistakable flavor you can only get from an open flame. Whether you’re firing up the grill for a backyard gathering or just craving a simple, sunny side dish, this recipe delivers unbeatable results with minimal fuss. Let’s dive in and make the most delicious Grilled Corn you’ve ever tasted!
Why You’ll Love This Recipe
- Unbeatable Flavor: Grilled Corn takes sweet, in-season corn and transforms it with a subtle smokiness and caramelization that’s totally addictive.
- Easy & Foolproof: With two simple prepping methods, it’s practically impossible to mess up—even if you’re new to grilling!
- Crowd-Pleasing Side: Dress it up or keep it classic—this dish goes with everything and always disappears fast at barbecues and picnics.
- Minimal Ingredients: All you need are a few basic staples to let the natural flavor of fresh corn shine.
Ingredients You’ll Need
The beauty of Grilled Corn lies in its simplicity—just a handful of fresh, quality ingredients, each playing a starring role. Fresh corn provides juicy kernels, while butter, salt, and pepper highlight all that summery flavor without overpowering it.
- Fresh sweet corn (4 to 8 ears): The fresher, the better—the natural sugars in the kernels caramelize beautifully on the grill.
- Butter: Melts into all those nooks and crannies, adding richness and helping the salt stick to every bite.
- Sea salt and freshly ground black pepper: Classic seasonings that enhance the corn’s sweetness and offer a little pop of flavor and depth.
Variations
Don’t be afraid to riff on this Grilled Corn recipe! It’s incredibly versatile—so you can go classic, seek out new flavors, or adapt to dietary choices with ease. Just a few tweaks can make it your own.
- Mexican-Style Elote: Brush your grilled corn with mayo, sprinkle on cotija cheese, chili powder, and finish with a squeeze of fresh lime juice for a bold, street corn vibe.
- Herbed Butter: Mix chopped fresh herbs such as cilantro, parsley, or chives into your butter for a bright, fragrant spin.
- Vegan Grilled Corn: Swap in your favorite vegan butter and opt for nutritional yeast or dairy-free cheese for an easy plant-based upgrade.
- Spicy Kick: Add a sprinkle of smoked paprika or a drizzle of hot sauce to liven things up!
How to Make Grilled Corn
Step 1: Prep Your Corn (Choose Your Style!)
You have two delicious options: Leave the husks on for a milder, super-juicy result, or shuck them for even more charred flavor and beautiful grill marks. If you go for husk-on, gently peel back the husks (without removing them), strip off the silks, then refold the husks over the kernels. Give your corn a quick soak in cold water for 10 minutes—this helps prevent the husks from burning too quickly on the grill.
Step 2: Fire Up the Grill
Preheat your grill (or grill pan) to medium-high heat. You’re looking for a solid sizzle—hot enough to develop some char, but not so hot that the corn burns before the inside cooks through. Make sure your grill grates are clean and lightly oiled if you’re using shucked corn.
Step 3: Grill to Golden Perfection
Arrange your corn on the grill. Let it cook for about 15 minutes, turning every 3 to 5 minutes to achieve even color on all sides. For husked corn, the kernels will steam and pick up smoky notes through the leaves; for shucked corn, you’ll get gorgeous caramelized grill marks. Either way, aim for some charring, but not burning!
Step 4: Finish & Serve
If you used the husk-on method, you can tie the husks back for a built-in handle (so cute for serving!). Immediately slather each cob with butter while it’s hot, then season generously with sea salt and plenty of cracked black pepper. Serve Grilled Corn right away—nothing beats that first juicy bite.
Pro Tips for Making Grilled Corn
- Choose the Freshest Ears: Look for corn with bright green, tightly wrapped husks and moist silk—fresh corn means juicy, ultra-sweet results on the grill.
- Soak, Don’t Skip: If using the husk-on method, that ten-minute soak is key—it keeps your husks from burning up and helps steam the kernels inside.
- Rotate for Even Cooking: Give those cobs a quarter turn every few minutes—this ensures every single kernel hits the sweet spot between juicy and caramelized.
- Serve Immediately: Grilled Corn is at its juiciest and most flavorful straight off the grill, so plan to serve it right away for the very best texture.
How to Serve Grilled Corn
Garnishes
Craving something extra? After brushing on butter, sprinkle with flaky sea salt, fresh cracked pepper, and maybe a touch of smoked paprika or grated parmesan for an easy upgrade. For a splash of color, shower the cobs with chopped fresh herbs like cilantro or chives.
Side Dishes
Grilled Corn loves company! Serve it alongside classic barbecue mains like burgers, grilled chicken, ribs, or veggie kebabs. It also pairs beautifully with summer salads, potato salad, or a crisp watermelon feta plate for a refreshing contrast.
Creative Ways to Present
Cut cobs into smaller sections and serve on skewers for a party-friendly platter, or slice the kernels off to toss into salads, salsas, or tacos. For a show-stopping centerpiece, pile Grilled Corn in a big bowl, and let everyone slather and sprinkle their toppings of choice.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Grilled Corn (which is a rarity in my house!), wrap the cobs tightly in foil or place in an airtight container. Store in the refrigerator for up to 3 days—the flavor holds up beautifully for quick lunches or salads.
Freezing
To freeze, shave the kernels off the cob once cool and pack them into zip-top bags. Lay flat in the freezer where they’ll keep for up to 2 months. Use them straight from the freezer in soups, salads, salsas, or casseroles for a taste of summer year-round.
Reheating
Reheating is a snap—pop Grilled Corn cobs in the oven at 350°F for about 10 minutes, or quickly rewarm kernels in a skillet with a dab of butter. The flavors bounce right back, especially with a fresh sprinkle of salt!
FAQs
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Do I have to soak the corn if grilling with the husks on?
Yes, it’s highly recommended! Soaking the corn (husks and all) for about 10 minutes helps prevent burning on the grill and adds a little extra steam for juicy, tender kernels inside. It’s a small step with a big payoff.
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Can I make Grilled Corn without an outdoor grill?
Absolutely! A stovetop grill pan works great and still gives you lovely char marks and sweet smokiness. You can even broil corn in the oven, turning frequently until all sides are caramelized.
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How do I prevent Grilled Corn from drying out?
The easiest way is to avoid overcooking. Turn the corn every few minutes and pull it off the grill as soon as the kernels are tender and lightly charred. Brushing with butter immediately also helps keep it moist and flavorful.
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Is it better to grill corn with or without the husks?
It depends on your flavor preference! Husks-on delivers juicy, steamed kernels with only a hint of smoke, while husked corn gets more char and caramelization. Try both ways and see which you like best—or serve a mix at your next summer cookout!
Final Thoughts
If there’s one summer side dish you absolutely have to try, it’s Grilled Corn. It’s simple, full of flavor, and guaranteed to bring a smile to anyone at your table. Fire up that grill, grab a stick of butter, and let’s make some sunshine on a plate—happy grilling!
Print
Grilled Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 8 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious grilled corn two ways: with the husk-on method for a unique presentation or the husked method for classic char-grilled flavor. Perfect for summer cookouts!
Ingredients
Husk-on Grilled Corn:
- 4 to 8 ears fresh sweet corn
- Butter
- Sea salt and freshly ground black pepper
Husked Grilled Corn:
- 4 to 8 ears fresh sweet corn
- Butter
- Sea salt and freshly ground black pepper
Instructions
- Husk-on method: Peel 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 method: Shuck 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.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 100
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
