Grilled Corn on the Cob
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The best healthy, quick and easy grilled corn on the cob recipe, homemade with simple ingredients in 20 minutes. A classic Summer side dish that can be made with husk, without husk or in foil.
I prefer making it without husks because I like the charred appearance and smoky flavor but I will discuss all the other methods below. Try them all out and tell me which one you like best. Everyone has their own preference!
My favorite thing about this recipe is that you can get very creative with spices and herbs. You can go as simple as salt and pepper or as fancy as using a special seasoning blend such as Italian, Mexican, Mediterranean e.t.c.
More Corn Recipes
What is the best corn for grilling?
Use fresh, ripe corns for maximum sweetness and flavor. The best ones are found at peak Summer grilling season. They should smell sweet and be firm, when pressed and shouldn’t have any blackened tassels.
How to cook corn on the cob on the grill?
- Prepare corn– Decide whether you will cook with husk without husk or in foil. Detailed instructions for each method can be found below.
- Heat grill– It should be hot. The best temperature is 500 degrees F.
- Cook/ Grill– Make sure to rotate every 5 minutes to prevent burning and even cooking.
- Let it rest- Allow it to cool for 5 minutes. Then, season it with salt, pepper and butter.
- Enjoy! Tastes best when served immediately.
How to make seasoned grilled corn on the cob in foil?
- Shuck corn and remove strings or silk strands.
- Cut it in half.
- Sprinkle salt, pepper, garlic powder and any other seasonings you like.
- Place 1-2 tbsp butter on top of each half.
- Wrap them individually in aluminum foil.
- Place foil packets on grill and cook on high heat (500 degrees F) for 15 to 20 minutes, rotating every 5 minutes for even grilling.
- Let it rest for 5 minutes at room temperature.
- Carefully, open the foil packets and enjoy!
How to make grilled corn on the cob in husk?
Keeping husk intact prevents the corn from drying out by steaming it and thus, keeping it moist.
- Soak corn with husk in cold water for 30 minutes.
- Peel back the husks but don’t remove them. Keep them intact but remove any strings or silk stands.
- Sprinkle salt, pepper and place 1-2 tbsp unsalted butter.
- Fold the husks back to cover the corn.
- Grill at high heat for 15-20 minutes, turning every 5 minutes.
- Let them rest at room temperature for 5 minutes.
- Remove husk and sprinkle more seasoning, if necessary.
How to grill corn on the cob without husk?
- Shuck corns and remove strings or silk strands.
- Place corns on a greased grill.
- Cover and cook 15 to 20 minutes, turning every 5 minutes.
- Remove from grill and brush room temperature butter on them and sprinkle salt and pepper.
Do you have to soak corn before grilling?
No, it’s not necessary at all.
Some people believe that brining in seasoned water or soaking the corn in regular water will add flavor and sweeten or plump up the corn.
I have tested this out and that’s not true, especially when you are using fresh and ripe corn, to begin with. It might help older corns but not the ripe ones.
However, if you are grilling corn in the husk, I suggest soaking it in water beforehand for about 30 minutes because that will prevent the husk from burning or catching fire.
How long to grill corn on the cob?
Regardless of the method you choose (with husk, without husk, in foil), it will take 15-20 minutes at high heat (about 500 degrees F).
You will know corn is ready when the kernels become tender and bright yellow.
What to serve with corn on the cob?
Serve it as a side dish with baked or Grilled Chicken Breast, steak, fish (such as salmon). The classic choice is obviously serving it alongside burgers and hot dogs at Summer picnics and Summer BBQ parties.
You can also toss the corn in salads such as this Mexican Corn Salad (One Bowl) or use them in pasta dishes such as this One Pot Chicken Pasta (Chicken Fajita Pasta). You can even add them in soups. Try it in this Chicken Vegetable Soup (One Pot).
Best Grilled Corn on the Cob
- 6 Corn on the cobs, Husks and strings removed
- 1/3 cup Butter, Unsalted, Room temperature
- Salt, To taste
- Pepper, To taste
- 1 tbsp Paprika, Optional
- Place shucked corns on a greased grill rack.
- Cook at 500 degrees for 15-20 minutes with the lid closed. Be sure to rotate every 5 minutes for even cooking and to prevent burning.
- Brush butter all over the corns.
- Sprinkle salt, pepper and paprika (optional), as per your liking.
- Serve immediately. Enjoy!
- Tastes best when served immediately.
- Read my entire post above for instructions on making it with husk and in foil too. I prefer grilling it without husk. It’s just a personal preference.
Happy cooking everyone!