Grilled Corn

Get smoky and charred flavors by grilling fresh corn, and enhance the taste with butter, salt, and optional toppings. Perfect for summer barbecues!

Prep Time 5

Cook Time 10

Total Time 15

Servings Corn on the cob

Calories 77.4kcal

4 ears of corn husks and silk removed
unsalted butter softened
Optional toppings: fresh herbs salt, pepper, cilantro, parsley, or chives, crumbled feta or cotija cheese, chili powder, lime wedges

Preheat a gas (indoor or outdoor) or charcoal grill to medium-high heat (about 400°F to 450°F)
Clean the corn by removing the husks and silk.
Spread a thin layer of softened butter on each ear of corn, making sure to cover all sides
Place the corn directly on the grill grates, perpendicular to the grates to prevent them from falling through. Close the lid and cook the corn for 15 to 20 minutes, turning frequently to ensure even cooking and charring. The corn is done when it is tender and has developed a slightly charred appearance.
Remove the corn from the grill and let it rest for a few minutes to cool slightly.
If desired, sprinkle the grilled corn with fresh herbs, crumbled cheese, and chili powder.

While no specific size guarantees better corn, smaller ears are generally sweeter, more tender, and easier to handle and cook evenly.
To maintain freshness, buying corn with the husks intact is best. The husks also serve as a protective layer. Pre-shucked corn may have lost moisture and flavor over time.
Corn is best enjoyed as soon as possible after purchasing. The sugars in the kernels convert to starch over time, reducing the sweetness. If you can't cook the corn immediately, store it in the refrigerator with the husks intact and consume it within a day or two.
Avoid moving the corn too soon after placing it on the grill to allow it to develop a slight char and release naturally.