Name: Grilled Corn on the Cob Recipe: Smoky and Sweet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 –8 ears fresh corn on the cob (husks on or off); 4 tbsp unsalted butter (softened (or melted)); 1 tsp kosher salt; ½ tsp black pepper; Optional toppings:; Lime wedges; Chili powder or Tajín; Cotija cheese or Parmesan; Fresh cilantro; Garlic butter (butter + minced garlic); Hot sauce

Introduction

Table of Contents

Grilled Corn on the Cob is summer’s simplest pleasure: fresh corn charred over an open flame until smoky-sweet, with kernels that pop with every bite. Whether you grill it in the husk for steamed tenderness or naked for maximum char—this classic side dish is impossible to resist. Presented on a white ceramic platter with melted butter and a sprinkle of flaky salt, optionally garnished with lime wedges and chili flakes, this Grilled Corn on the Cob offers golden kernels, smoky aroma, and pure backyard bliss that makes every barbecue unforgettable.

Ingredients

For the Grilled Corn on the Cob (serves 4–6):

• 6–8 ears fresh corn on the cob, husks on or off
• 4 tbsp unsalted butter, softened (or melted)
• 1 tsp kosher salt
• ½ tsp black pepper

Optional toppings:

Lime wedges
Chili powder or Tajín
Cotija cheese or Parmesan
Fresh cilantro
Garlic butter (butter + minced garlic)
Hot sauce

Step-by-Step Process (Two Methods)

Method 1: Grilled in the Husk (Steamed + Smoky)

Prep the corn
Peel back husks (don’t remove) and remove silk. Brush corn with butter or oil. Re-wrap husks tightly. Soak your ears in cold water for 15–20 minutes (optional—this prevents burning).
Preheat grill
Heat grill to medium-high (375–450°F). If using charcoal, create a two-zone fire.
Grill
Place the corn directly on the grates (with husk on). Grill 15–20 minutes, turning every 5 minutes. Husks will char—inside steams perfectly.
Check doneness
Peel back husk slightly—kernels should be bright yellow and tender when pierced.
Finish
Peel back husks (use as a handle or remove). Brush with butter, sprinkle salt/pepper, and add toppings.

Method 2: Naked Grilled (Maximum Char & Smoke)

Prep the corn
Remove husks and silk completely. Brush lightly with oil.
Grill
Place corn directly on hot grates. Grill 10–15 minutes, turning every 2–3 minutes for even char.
Finish
Brush with butter while hot. Season and add toppings.

Tips for Perfect Grilled Corn

• Fresh corn—bright green husks, fresh silk, plump kernels
• Soak husks for steaming effect (prevents burning)
• High heat + frequent turning = even char
• Butter immediately after grilling—melts in
• Experiment with toppings—sweet, spicy, cheesy
• Use a grill basket if the ears are small

Variations and Customization

• Mexican Street Corn (Elote): mayo + cotija + chili powder + lime + cilantro
• Garlic Butter: mix softened butter with minced garlic + parsley
• Spicy: chili oil or hot sauce + Tajín
• Herb Butter: chives, dill, or basil in butter
• Cheesy: Parmesan + garlic powder
• Grilled Corn Salad: cut kernels off + toss with tomatoes, avocado

Storage and Serving Tips

• Best fresh—peak flavor and texture
• Fridge up to 3 days (off cob)
• Reheat in microwave 1 minute or grill 5 minutes
• Quick refresh: warm + fresh butter
• Serve hot with grilled meats, burgers, or as a side
• Perfect for barbecues, cookouts, or summer dinners

Nutritional Information

Based on 6 servings (plain):
• Calories: 120 kcal
• Protein: 3g
• Total Fat: 6g (Saturated 3g)
• Carbohydrates: 18g (Fiber 2g, Sugars 6g)

FAQ

1. Husk on or off?
Husk on = steamed + smoky; off = charred + intense flavor.

2. Is my corn dry?
Soak husks or brush with oil/butter before grilling.

3. Can I make ahead?
Grill day-of—reheats okay, but best fresh.

4. No grill—what can I do?
Broil 8–10 minutes, turning often.

5. Best toppings?
Elote style (mayo + cheese + chili) is the most popular.

Conclusion

This Grilled Corn on the Cob is pure summer perfection—sweet, smoky, and so simple it’s almost unfair how delicious it is. One ear with melted butter and a sprinkle of salt, and suddenly barbecues feel legendary, picnics feel complete, and everyone’s fighting over the last cob. Keep fresh corn stocked during summer, and you’re always 20 minutes away from the side dish that steals the show every time.