This Grilled Corn Is the Star of Every Cookout (original) (raw)
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If you haven’t bitten into a sweet, juicy ear of Grilled Corn on the cob, with butter dripping down your chin and salt and spices on your lips, did summer even really happen? Don’t wait to find out!
The BEST way to grill corn!
Fresh corn is one of the first items that sells out at our local farmers market and for excellent reason: grilled corn tastes amazing. (Just check out the reviews on this Grilled Corn Salad.)
- The trickiest aspect of grilling corn is making sure that the insides of the kernels have time to become tender and juicy before the outsides char.
- As with my Grilled Potatoes, I made sure I found the absolutely best method that avoids any burnt kernels.
Love elote-style corn with cotija cheese? Go for it! Looking for something more smoky? We can make it happen! Strictly a butter and salt kind of person? You’ve got it! Make this the best grilled corn recipe ever by personalizing it however you wish!
5 Star Review
“This was so good! I had never put corn on the grill until today and it was awesome. The corn itself was tender and very tasty. I also like the combination of spices with the right amount of chili powder for some kick.”
— Natalia —
My Tips for Perfect Grilled Corn
- Grill the Corn in the Husk. While some methods call for grilling in aluminum foil, I found it is better to grill corn in the husk. The husk protects the outsides of the corn from burning. It traps moisture and heat, which allows the kernels to steam, resulting in a perfectly juicy, lightly al dente texture.
- Soak the Corn. This is a VERY important step! You do soak the corn in the husk before grilling it. The point of soaking corn is preventing the husk from catching on fire and allowing the water to help it steam.
- Know When It’s Done. You know corn on the cob is done when the kernels are tender, which you can tell by piercing it with a thin, sharp knife.
- Don’t Overcook It.Yes, you can overcook corn on the grill. You want the corn to be tender but not mushy. You do close the grill when cooking corn, so it’s important to take a peek every so often to make sure it’s not overcooking.
Step-By-Step Instructions
Soak the Corn. Prep your other dishes while the corn soaks.
Grill the Corn. About 15 to 20 minutes is perfect. Leave it in the husk.
Prep Desired Toppings. We love the Mexican corn variation listed in the recipe below.
Let Cool. Then, peel back the husks.
Brush On the Seasonings. ENJOY!
Meal Prep Tip
Corn can be soaked in its husks for up to 1 day (my in-laws do this in a cooler in their garage when they are hosting a party).
Recipe Variations
- Mexican. My fave! Chili, cumin, and lime juice, plus my secret ingredient: Parmesan cheese. Top with cilantro if desired.
- Cajun. Mix melted butter with Cajun seasoning and brush it over the corn.
- Italian. Use Italian seasoning, Parmesan, and garlic powder. Add a sprinkle of fresh herbs for a special touch.
- Sweet and Spicy. Melt together butter, brown sugar, a pinch of chipotle chili powder, and a pinch of cayenne. Brush over the corn before serving. (For extra smoky flavor, add some paprika too.)
What To Serve With Grilled Corn
- Chicken. Serve this recipe with Chicken Kabobs or Grilled Chicken Breast.
- Salmon. Grilled Salmon in Foil and Cedar Plank Salmon would be delicious.
- Salads & Sides. Pair with a Taco Salad, Steak Salad, or Cobb Salad. Add grilled corn to your cookout favorites like Boston Baked Beans and Healthy Potato Salad.
- Burger. Try my Air Fryer Hamburgers, Turkey Burgers, or a Vegan Burger.
You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.
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- 4 ears fresh sweet corn husks on* (see notes)
For Mexican Grilled Corn on the Cob:
- 2 tablespoons unsalted butter
- 1 tablespoon finely grated Parmesan cheese or nutritional yeast
- ½ teaspoon chili powder
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt plus additional to taste
- Zest and juice of 1 small lime divided
Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
Heat a gas or charcoal grill to medium (about 350 to 400°F).
Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.
*I prefer to grill corn with the husks on. The husks add flavor and help the corn steam, then char perfectly. That said, you can also make yummy grilled corn with the husks removed (the corn will be a little less tender and more charred). Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.
If you prefer to serve the corn cut away from the cob, cut away the kernels and place in a large bowl. Stir together with the butter and seasonings. Serve right from the bowl.
TO STORE: Refrigerate leftover grilled corn for up to 4 days.
TO REHEAT: Arrange the corn on a parchment-lined baking sheet. Reheat in a 350°F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.
TO FREEZE: Cut grilled corn away from the cob and transfer to a freezer safe ziptop bag. Freeze for up to 1 month.
Serving: 1(of 4)Calories: 135kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgPotassium: 256mgFiber: 2gSugar: 6gVitamin A: 467IUVitamin C: 6mgCalcium: 20mgIron: 1mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!