Description
Grilled Corn on the Cob is a classic summer side dish featuring sweet corn grilled until tender with lightly charred, smoky kernels. Brushed with butter and seasoned with salt, pepper, and fresh herbs, this easy recipe is perfect for backyard barbecues, picnics, and summer cookouts.
Ingredients
Main Ingredients
- 6 ears fresh corn, husked
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh parsley (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat Grill: Preheat the grill to medium-high heat, approximately 400°F (200°C), to ensure it’s hot enough for quick and even cooking of the corn.
- Prepare Corn: Remove the husks and silk from the corn carefully. Rinse the corn ears under cold water and pat them dry thoroughly to help the butter mixture stick better.
- Make Butter Mixture: In a small bowl, combine the melted butter, olive oil, salt, black pepper, and garlic powder (if using) to create a flavorful brush-on glaze for the corn.
- Brush Corn: Using a brush, evenly coat each ear of corn with the butter mixture, covering all sides for maximum flavor and preventing drying during grilling.
- Grill the Corn: Place the corn directly on the preheated grill grates. Grill the corn for 10 to 15 minutes, turning every 2 to 3 minutes to char the kernels evenly and cook them through until tender.
- Finish and Serve: Remove the corn from the grill once tender and lightly charred. Brush with any remaining butter mixture, sprinkle with fresh parsley if desired, and serve warm with lime wedges for a zesty finish.
Notes
- Keep the husks on: For a softer, steamed texture, grill the corn in its soaked husks for approximately 15–20 minutes.
- Add some heat: Sprinkle with chili powder or cayenne pepper before serving.
- Make it cheesy: Finish with grated Parmesan or cotija cheese for a richer flavor.
- Storage: Refrigerate leftover corn in an airtight container for up to 3–4 days.
- Reheating: Warm on the grill or in a skillet until heated through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Summer Recipes, Vegetables
- Method: Grilling
- Cuisine: American
