Grilled Corn on The Cob Recipe
Grilling corn on the cob is an easy way to prepare a fresh, sweet, and smoky side that’s fit for any occasion: weeknight dinners, outdoor cookouts, summer get-togethers, and beyond.
Servings: 6 servings
Ingredients
- 6 ears corn
- ¼ cup olive oil use only if grilling without husks
- 2 tablespoons unsalted butter more as needed (optional)
- Kosher salt and pepper to taste
Instructions
To prepare corn with husks:
- Peel the husks back from the corn, keeping them attached to the cob.
- Remove the silk strands as best as you can. Bring the husks back to cover the kernels and the cob.
- Fill a large pot with tap water and place the cobs in the pot. Let them soak for 15 minutes.
- Preheat the grill to medium-high heat, about 425 degrees F.
- Remove the corn cobs from the water, shaking to remove as much water as possible.
- Place cobs directly on the grill grate and grill for 15 minutes, uncovered, rotating every 3-5 minutes for even cooking.
- Remove the husks from the cob and serve the corn with butter, kosher salt, and pepper, if desired.
To prepare the corn without husks:
- Preheat the grill to medium-high heat, about 425 degrees F.
- Remove the husks and silk from the corn cobs.
- Generously brush the olive oil over all the corn cobs.
- Place the corn cobs on the grill grate. Grill, rotating every 3-4 minutes, and cook, uncovered, for 15 minutes or to your desired level of “char.” The corn is done when the kernels are tender and have a slight char. You can check by piercing a kernel with a knife or fork; it should be tender and juicy.
- Remove and serve with butter, kosher salt, and pepper, if using.
Notes
- Yields: This recipe makes six grilled corn on the cob. The nutritional information below does not include the calories coming from the optional butter.
- Soaked or not soaked: This recipe was tested as noted above (i.e., with soaked corn cob husks), but we also tried it without soaking the corn with husks first. The cob with soaked husks produced a moist cob, while the non-soaked husk corn tasted slightly dry.
- With or without husks: Grilling with soaked husks vs. no husks is based on preference. The soaked husk is moist, but it results in a limited char. By contrast, the “naked” corn has a nice char and smoky flavor, but it isn’t as moist.
- Keep a close eye on it: It is important to stay with the corn as it’s being grilled because the oil can cause flare-ups. The husks can also catch fire when unattended.
- Storage: Barbecue corn on the cob tastes best on the day it is grilled. However, you can store it in the fridge for up to 5 days. To avoid sogginess, I recommend wrapping the cooled cobs in plastic wrap and placing them in an airtight container.
- Do not throw away the cobs: Make use of all the corn cobs and make corn stock! It is such an easy and nice way to get more life out of your grilled corn.
Nutrition
Calories: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg
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