March 30, 2022Review Recipe
Table of Contents
This grilled corn on the cob recipe will show you the best way to grill corn on the cob. It’s the perfect way to cook everyone’s favorite summer classic drenched in melted butter and your favorite seasonings, and it goes great with any BBQ meal.
Grilled Corn on the Cob Ingredients
- 4-6 ears of fresh corn on the cob
- Salt and butter to taste (or other preferred seasonings)
When selecting fresh corn on the cob, try to find ears of corn whose silks still seem moist.
SUBSTITUTIONS AND ADDITIONS
SPICY: Add a sprinkle of chili powder to add a kick to your corn.
HERBS AND SPICES: If you want to add a slightly different flavor, pick a couple of your favorite seasonings or fresh herbs to sprinkle on your corn after grilling.
CHEESE: Parmesan cheese is a delicious addition to grilled corn. This will give you corn that is similar to the popular Mexican street corn, elote.
How To Make This Grilled Corn on the Cob Recipe
STEP ONE: Prepare the grill by oiling the cooking grates and preheating the grill to medium-high heat, approximately 300 to 350°F.
STEP TWO: Husk each ear of corn, removing all silks and husks of the corn.
To get rid of all those pesky bits of silk, run the corn cobs under cold water to rinse them off.
STEP THREE: Place corn on the oiled hot grill grates. Cook for approximately 14 minutes, turning the corn about a quarter turn every 2 to 3 minutes and closing the lid between each turn to let the corn cook.
STEP FOUR: Remove the corn from the grill. Season corn with salt and butter, or as desired.
How To Serve
IN THE FRIDGE: To properly store your BBQ corn on the cob, wrap it tightly in plastic wrap and place it in an airtight container or Ziploc bag in the fridge. It will last a maximum of 3 days in the fridge.
IN THE FREEZER: You can freeze corn on the cob in the same way as above, it will last up to 12 months in the freezer.
Another great option for freezing leftover corn on the cob is to cut the corn off the cob. Then, place the leftover corn kernels in a Ziploc bag and store them in the freezer. We love doing this so we can enjoy juicy sweet corn throughout the winter months!
REHEATING: It’s always a trick getting your leftover corn on the cob to be just as juicy and flavorful as it was when it was fresh off the grill. Here is how to reheat your corn so that it’s just right.
To reheat your corn in the microwave you’ll want to cut the ears in half so that they will fit in a bowl or dish. Place the ears of corn inside the dish and cover with a damp towel. Then microwave the corn in intervals of 10-20 seconds, ensuring the corn doesn’t pop. Continue this until the corn is warm.
To reheat using the oven, start by preheating the oven to 350°F. Wrap your corn in aluminum foil, adding butter, a bit of water, and salt and pepper. Then place the corn in the oven for about 5-7 minutes. Remove from the aluminum foil and serve!
There is nothing like grilled sweet corn on a summer night. The smoky flavor takes it to the next level. This recipe for the best way to grill corn on the cob is perfect for those family backyard BBQ dinners. It’s roasted, juicy, and buttery sweet corn and it’s a classic side that everyone will love.
FREQUENTLY ASKED QUESTIONS
With a sharp chef’s knife, cut off the stalk end of the cob just above the first row of kernels. Place 3 or 4 ears at a time on a microwave-safe plate and microwave on full power for 30 to 60 seconds. Hold each ear by the uncut end in one hand. Shake the ear up and down until the cob slips free, leaving behind husk and silk.
You will want to grill your corn on the cob first and then add any spices or toppings once it comes off the grill.
You can! You will want to heat your grill to medium heat and cook your corn for about 20-25 minutes. Remove the husk and enjoy!
More Recipes You’ll Love
- Dirty Rice
- Easy Italian Pasta Salad
- Fried Rice
- Ambrosia Salad
- Vegetable Casserole
- Mexican Corn Salad
Grilled Corn on the Cob
- 4 to 6 ears fresh corn on the cob
- salt and butter to taste (or other preferred seasonings)
- Prepare the grill by oiling the cooking grates and preheating the grill to medium-high heat, approximately 300 to 350ºF.
- Husk the corn, removing all husks and silks.
- Place the ears of corn on the oiled cooking grates. Cook for approximately 14 minutes, turning corn every 2 to 3 minutes and closing the lid in between.
- Remove the corn from the grill. Season the corn with salt and butter, or as desired.
- When selecting fresh corn on the cob, try to find ears of corn whose silks still seem moist.
- To get rid of all those pesky bits of silk, run the corn cobs under cold water to rinse them off.