Grilled Corn on the Cob

Corn on the cob with husks pulled back and seasoned with cilantro and queso fresco

5 from 11 votes

Prepare perfectly grilled corn on the cob using one of three methods, for a side dish that is smokey, sweet, and absolutely IRRESISTIBLE!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Servings:

Calories: 1kcal

Author: Kristen Chidsey

Ingredients

canola oil for greasing the grill
6 fresh ears of corn

Instructions

Grilled Corn on the Cob without the Husk

Lightly grease a gas or charcoal grill or grill pan with a bit of canola oil and preheat the grill to medium-high heat.
Place the husked corn directly on the heated grill grates. Grill the corn for 8-10 minutes, turning frequently, until the kernels are tender. Continue to grill for 2-3 minutes for additional char on the corn if desired.
Remove the corn from the grill, allow to cool slightly, season as desired, and serve.

Grilled Corn on the Cob in the Husk

Pull back the husks on the corn on the cob, leaving them attached to the stem of the cob. Remove the silk from the corn and then pull the husks back up around the cob, to keep the kernels from being exposed to direct heat.
Place the corn into a large pot or deep container and cover them with cold water and soak the corn for 20-30 minutes in the water. Once soaked, drain the water from the corn.
Preheat a gas or charcoal grill to medium-high heat. Once heated, place the corn directly onto the grates and grill for 20-25 minutes, rotating every 3-4 minutes. Once the husks are blacked and the corn kernels are tender, remove the corn on the cob from the grill.
Once cool enough to handle, remove the husks from the corn, season as desired, and serve.

Grilled Corn on the Cob in Foil

Preheat a charcoal or gas grill or grill pan to medium-high heat.
Remove the husks and silk from the corn and place each individual ear of corn onto a piece of heavy-duty aluminum foil. Wrap the corn loosely in foil and use a fork to poke a couple of holes into the foil to allow steam to escape.
Place the foil-wrapped corn onto the preheated grill and grill for 22-25 minutes, turning occasionally.
Remove the corn from the grill and let cool for 5-10 minutes. Unwrap the foil and season as desired before serving.

Notes

Seasoning Options for Grilled Corn:

Mexican Street Corn Style: Spread mayonnaise on corn, sprinkle with chili powder, and a drizzle of Mexican crema.
Cilantro Lime Corn: Combine 3 tablespoons of melted butter with zest and juice of one lime with 1 teaspoon salt. Brush on grilled corn and then sprinkle with chopped cilantro and crumbled queso fresco.
Butter and Salt: Stick to the classic and season the grilled corn with butter and salt.
Fresh Herbs: Brush the corn on the cob with yogurt, butter, or mayonnaise and sprinkle with chopped parsley, chopped chives, or chopped fresh dill.
Parmesan: Spread the corn with butter or brush with extra virgin olive oil and grate fresh Parmesan cheese over the corn.

Note on Corn: Any variety of corn on the cob--yellow, white, or bi-corn works for this grilled corn recipe. The most important thing to remember when enjoying summer corn is to prepare it as fresh as possible. The fresher the corn, the more flavorful, sweet, and juicy it will be. I suggest purchasing corn no more than 3 days before planning to use it if at all possible.

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