Grilled Corn on the Cob

Side Dish

Grilled corn on the cob is a summer favorite, and with two simple grilling methods, it’s easy to customize to your liking! For juicier corn, try grilling in the husk—just soak the corn before grilling to lock in moisture. For a slightly smoky, charred flavor, grill the corn straight on the rack. Whether you prefer the tender, husked version or the crispy, charred kernels, both methods are topped off with buttery goodness and a dash of salt and pepper for the perfect side dish.

Reviews

Ingredients

4 ears of corn, shucked and rinsed
3 tablespoons butter, melted
Salt and pepper to taste

Menu info

Directions

Method 1: Grilling in the Husk (for juicier corn)

Prepare the Corn: Peel back the husks, leaving them attached at the base. Remove as much silk as possible.
Soak: Soak the corn in cold water for 15-30 minutes. This helps prevent the husks from burning.
Grill: Preheat grill to medium-high heat. Place the corn on the grill and cook for 15-20 minutes, turning every 3-5 minutes, until all sides are cooked.
Serve: Remove from the grill, peel off the husks, and serve with melted butter, salt, and pepper.

Method 2: Grilling Without the Husk (for more char)

Prepare the Corn: Shuck the corn completely, removing all husks and silk.
Grill: Preheat grill to medium-high heat. Place the corn directly on the grill and cook for 10-15 minutes, turning every few minutes, until lightly charred and cooked through.
Serve: Remove from the grill and serve with melted butter, salt, and pepper.

Tips & Variations

Spice it Up: Add a pinch of chili powder, paprika, or cayenne pepper to the melted butter.
Herbed Butter: Mix chopped fresh herbs like cilantro, parsley, or chives into the butter.
Elote Style: After grilling, brush with mayonnaise or crema, sprinkle with chili powder, lime juice, and cotija cheese

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