If you’re searching for the ultimate summer side dish, look no further than Grilled Corn. There’s truly nothing like sinking your teeth into sweet corn, still warm from the grill, with those irresistible smoky charred bits and a slick of melting butter. Whether you’re firing up a backyard barbecue or making an easy weeknight dinner, this recipe is your ticket to pure summer sunshine on a plate!
Why You’ll Love This Recipe
- Smoky-Sweet Flavor: Grilling caramelizes the corn’s natural sugars, transforming each bite into smoky, savory-sweet perfection.
- Hands-On Fun: Whether you leave the husks on or go naked, this recipe is a joy to make—plus, tying back the husks makes for charming, edible handles!
- Ridiculously Simple: Just a few pantry basics—corn, butter, salt, and pepper—deliver superb results every time, no hard work required.
- Instant Crowd-Pleaser: Grilled Corn disappears in seconds at cookouts, picnics, or even casual dinners—everyone loves it, from kids to adults.
Ingredients You’ll Need
This Grilled Corn recipe proves just how far simple ingredients can go. Each element is essential: from the peak-of-summer sweet corn to a dab of butter and a sprinkle of salt, every bite will pop with flavor, color, and texture.
- Fresh sweet corn (4 to 8 ears): Choose corn that’s heavy and firm, with bright green husks and fresh silks—this is where the magic starts!
- Butter: Melts beautifully over the warm corn, adding richness and bringing out every note of smokiness and sweetness.
- Sea salt: Just a pinch awakens all the flavors and balances the natural sugars in the corn.
- Freshly ground black pepper: Adds a subtle kick and brings extra depth to every golden bite.
Variations
One of my favorite things about Grilled Corn is how easy it is to make it your own. Think of this recipe as your canvas, ready for flavor twists, different toppings, or even fun new grilling methods to suit your tastes or dietary needs.
- Mexican-Style Elote: Slather the grilled corn with mayo, cotija cheese, chili powder, and lime juice for an irresistible upgrade.
- Herb Butter: Mix softened butter with chives, cilantro, or basil and rub it over the hot corn for garden-fresh flavor.
- Dairy-Free: Swap the butter for olive oil or a favorite vegan butter—your corn will still taste amazing.
- Spicy Kick: Sprinkle with smoked paprika, cayenne, or your favorite hot sauce for a flavor boost that brings the heat.
How to Make Grilled Corn
Step 1: Prep the Corn
If you’re grilling with husks on, peel the husks back gently—leaving them attached at the base—then remove as much of the silky threads as possible. Pull the husks back over the corn. For husked corn, simply shuck and remove all silks. Soak husk-on corn in cool water for about 10 minutes; this helps steam the kernels and keeps the husks from burning too quickly.
Step 2: Fire Up the Grill
Preheat your grill (or grill pan) to medium-high heat. Once it hits that lucky balance of hot but not scorching, arrange the corn directly over the heat. This is where the Grilled Corn really starts to shine—listen for that sizzle!
Step 3: Grill the Corn
Grill the corn, turning with tongs every 3 to 5 minutes. For husk-on corn, the moisture in the husks will create gentle steam, while the open areas will pick up a subtle char. Husks-off corn will get beautiful grill marks and a stronger smoky taste. Total cooking time is about 15 minutes, or until kernels are tender and slightly caramelized.
Step 4: Finish and Serve
Remove the corn from the grill. If using the husk-on method, tie the husks back with kitchen twine to make convenient (and adorable) handles. Now, while the corn is still warm, slather on soft butter and season generously with sea salt and freshly ground pepper. Your Grilled Corn is ready for the spotlight!
Pro Tips for Making Grilled Corn
- Kernel Check: For the best Grilled Corn, use corn that’s just a bit younger with plump but tender kernels—it’ll stay juicy on the grill!
- Soak, Don’t Skip: If grilling in the husk, don’t forget the water soak; it prevents burning and adds subtle steam for buttery-soft corn.
- Char Control: Want extra smoky flavor? Leave some husks peeled back or use husked corn directly on the grates for more pronounced grill marks.
- Butter Timing: Always slather butter while the corn is piping hot so it melts into every crevice, amping up flavor and juiciness.
How to Serve Grilled Corn
Garnishes
Grilled Corn absolutely loves a good garnish! Aside from salty butter, try finishing with crumbled feta or cotija, chopped cilantro, smoky paprika, or a squeeze of lime for a flavor-packed twist. Each option transforms your corn into something uniquely crave-worthy.
Side Dishes
Pair your Grilled Corn with everything from barbecued chicken, juicy burgers, and grilled shrimp to fresh summer salads and cold pasta dishes. It turns even the simplest meal into a summer feast that bursts with color and fun.
Creative Ways to Present
Try serving Grilled Corn with the husks tied back for adorable “handles”—no napkins required! Or, slice the kernels off and toss them into salads, salsas, or tacos. For a cute party idea, cut each cob in half so everyone can sample different toppings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Corn (lucky you!), wrap the ears in foil or transfer kernels to an airtight container. Store them in the refrigerator, where they’ll stay sweet and satisfying for up to 3 days.
Freezing
To freeze, cut the kernels from the cob and spread them on a baking sheet to freeze individually. Once frozen, transfer to zip-top bags or containers—your future self will thank you for easy-access grilled flavor all year long.
Reheating
To reheat Grilled Corn, warm the ears on a medium grill for a few minutes or in a 350°F oven wrapped in foil until heated through. If the corn looks a bit dry, add a dab more butter after warming—it’ll revive every smoky, juicy bite.
FAQs
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Should I grill the corn with the husks on or off?
Both methods work beautifully! Husks-on is a bit gentler, resulting in juicy, steamed corn with subtle char, while husked corn gives you those classic smoky grill marks and a more pronounced grilled flavor. Choose whichever suits your mood—or do a batch of both!
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How do I know when my Grilled Corn is done?
Perfectly grilled corn has tender, juicy kernels with lightly charred spots—usually after about 15 minutes, turning every 3 to 5 minutes. The kernels should look plump and shiny, never shriveled or overly browned.
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Can I make Grilled Corn without an outdoor grill?
Absolutely! A stovetop grill pan works well, or even broiling corn in your oven will add a charred note and deliver plenty of summery flavor—just watch closely to prevent burning.
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What are some fun toppings for Grilled Corn?
Let your creativity run wild! Besides butter, try spreading on mayo or sour cream, sprinkling with chili powder, grated cheese, lime, or fresh herbs. There’s really no wrong way to top Grilled Corn—just have fun with it!
Final Thoughts
If you haven’t had Grilled Corn made from scratch, I hope you’ll give this recipe a try. It’s the simplest way to add vibrant summer flavor and playful charm to any meal—each bite is like a taste of sunshine. Fire up your grill and get ready to fall in love!
Print
Grilled Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 8 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the smoky sweetness of grilled corn with this simple and delicious recipe. Whether you prefer the husk-on method for a more steamed flavor or the husked method for a slightly charred taste, this grilled corn will be a hit at your next barbecue.
Ingredients
Husk-on method:
- 4 to 8 ears fresh sweet corn
- Butter
- Sea salt and freshly ground black pepper
Husked method:
- 4 to 8 ears fresh sweet corn
- Butter
- Sea salt and freshly ground black pepper
Instructions
- Husk-on method: Peel back the corn husks, leaving them attached at the base of each ear of corn. Remove the silks as best you can and close the husks back over the corn cobs. Soak the corn in a large pot of cold water for 10 minutes. Preheat a grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked, about 15 minutes. Remove from the grill and tie back the husks to use as a handle. Serve with butter, salt, and pepper.
- Husked method: Shuck the corn and remove the silks. Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 130
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
