Grilled corn on the cob is one of the ultimate summer side dishes. It's a perfect way to make the most out of that fresh, in-season sweet corn and requires virtually zero prep to make. Grilling adds a delicious smoky char which offers a tasty foil to the natural sweetness of the corn.
You really don't need much for this recipe – just pop the corn directly on the grill with or without the husk and start cooking! Grilled corn on the cob is the deliciously crunchy, flavorful side dish to serve all summer long, from your backyard barbecues to weeknight dinners.
Fresh is best when it comes to grilled corn on the cob. Pick ears of corn with tight green husks and fat kernels, while avoiding ones with dry, darker tassels. Farmers' markets are a great place to find super fresh corn on the cob.
You can grill corn with or without the husk, just be sure to remove the corn silk before you grill them. To do this, partially shuck the corn, peeling the husk back to the end of the cob while still leaving it attached. Then remove the silk, add a little butter or oil, season, and cover the corn with the husk. Otherwise, you can simply shuck the corn and cook them directly on the grill.
Typically, you should grill the corn for about 8 to 10 minutes, but it may take a little longer depending on your grill. Cook the corn for however long it takes to reach your desired level of char.
The key to making great-tasting grilled corn on the cob is buying the best corn available. Opt for the freshest corn you can find.
Your grill should be good and hot before you start grilling the corn.
Serve your grilled corn with flavored butters like fresh herbs, garlic, or chili-lime butter to add a little variety to this tasty dish.
For leftover grilled corn on the cob, stash them in an airtight container and store them in the fridge for up to 4 days.
Preheat your grill for 10 minutes on high.
Place the corn on the grill, turning regularly, until the cobs are charred on all sides, about 8 to 10 minutes.
Generously coat with butter, then sprinkle with salt and pepper. Serve immediately.
If you're grilling with the husks on, don't skip rubbing the corn with a bit of olive oil or butter before pulling the husks back over the ears. Doing so yields extra tender kernels.