There's nothing quite like Grilled Corn on the Cob in the summertime. The smoky flavor is perfect for backyard barbecues and cookouts on hot summer days, and it's a summer staple dinner side dish that everyone loves.
Grilled corn is a quick and easy way to cook everybody's favorite summer vegetable, and it doesn't require any pre-cooking. Grilling corn is an excellent option for July and August days when the weather is nice, and you want something that's easy to prepare on the grill.
You can also try this recipe with sweet corn or regular field corn. Both types of corn will taste delicious grilled! Whether you're cooking for a crowd or just for your family, grilled corn on the cob is always a hit!
If you're looking for the best grilled corn on the cob recipe, you've come to the right place! We'll show you how to grill corn on the cob so that it's tender and juicy, with perfectly cooked kernels and beautiful grill marks. We've also included a few of our favorite flavor ideas so that you can customize your corn to suit your taste.
Whether you're looking for the best way to grill corn on the cob or you're just curious about different methods, we've got all the information you need in this post. So keep reading to learn how to make this easy side dish and how to grill corn on the cob like a pro!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Fresh corn cobs - Look for corn with bright green, tightly wrapped husks that feel damp and fresh, not loose, papery or dry. The corn silk (the stringy, hair-like tassles at the top) should be brown at the ends by moist and greenish white close to the top of the ear of corn.
- Olive oil
- Seasoned salt
How to Make Grilled Corn on the Cob
Prepare. Grasp the silky hairs and green husks at the top of each ear of corn and peel them away, removing as much of the silk as possible.
Season. Lay the ears of corn out in a dish and brush each ear with olive oil. Sprinkle seasoned salt on all sides of the corn. Break off the stalk end of each piece of corn.
Cook. Heat the grill to 350-400°F. Using tongs, carefully place the corn on the grill grates and close the cover. Cook the corn for 3 minutes, then use tongs to rotate it ¼ turn, cover again and cook for another 3 minutes. Do this two more times so that each side of the corn has been cooked.
Finish. Remove from the grill and serve immediately.
Tips for Success
Here's how to make sure your grilled corn on the cob turns out perfect!
- Be sure to preheat. Preheating the grill is important, so you get even cooking the whole time.
- Easily shuck the corn. Shucking the corn hack: microwave the whole ear of corn with the corn husks and silks for 2 minutes, and then slink the corn right out of the husk leaving almost no silks behind.
- Slightly char the corn. The corn will turn bright yellow during cooking. A few kernels may get a little charred, which adds great flavor.
- Try steam. If you want even more tender corn, Wrap the corn in aluminum foil before grilling for a steamier, more tender ear of corn.
- Give it a soak. If your bought your corn pre-husked, you might want to soak the corn in salt water for 30 minutes before grilling to refresh it and plump the kernels.
- If all else fails, use the oven. If you don't have a grill, you can roast the corn in the oven. Preheat the oven to 400°F and roast for 15-20 minutes.
Easy Grilled Dishes for Pairing with Corn on the Cob
If you want to keep things super simple, pair your corn on the cob as a perfect side dish for hot dogs or hamburgers. If you're up for putting in a little more effort, try any of these:
- Grilled Chicken
- Grilled Pork Chops
- Grilled Steak
- Grilled Shrimp
- Grilled Salmon
- Grilled Lobster
- Grilled Kabobs
Here are a few different ways you can change up this recipe:
- Brush with some compound butters or melted butter instead of olive oil before grilling.
- Sprinkle with chili powder, cumin, paprika, and cotija cheese for a Mexican street corn flavor.
- Add other seasonings like garlic powder or garlic salt for a different flavor.
- Add Parmesan cheese and black pepper after grilling.
- Grill the corn over direct heat instead of indirect heat for even more char and an extra smoky flavor.
How to Store and Reheat Leftovers
If you happen to have any leftovers after making this perfect grilled corn (we doubt it!), store them in an airtight container in the fridge for up to 3 days. After that, you can reheat the corn on the cob by placing it on a hot grill for a few minutes or in the microwave.
Can I Freeze This Recipe?
Yes! This recipe freezes well. Just place the corn on the cob in a freezer-safe bag and store it in the freezer for up to 3 months. When you're ready to eat, thaw it overnight in the fridge, then reheat it on the grill or in the microwave.
No, you don't have to boil corn before grilling. Boiling corn is a standard method for cooking corn, but it's not necessary if you're going to be grilling it. Grilling corn is a quick and easy way to cook it, and it doesn't require any pre-cooking.
Fresh sweet corn is a type of maize that has been bred to have higher sugar content than regular field corn. Sweetcorn is the kind of corn you eat as a vegetable, while regular field corn is used mainly for livestock feed or to make things like tortillas and masa.
It takes about 18 minutes to grill corn on the cob. You'll want to cook it for 3 minutes per side, rotating it a quarter turn each time.
Corn is done grilling when it has tender kernels. You can test this by piercing a on of the corn kernels with a sharp knife or fork. If it pierces easily and the kernels are cooked, it's done.
Corn should be grilled at a medium high heat, about 350–400°F.
Yes, you can grill frozen corn. Just place the frozen corn on the hot grill and cook for 3-5 minutes per side, or until heated through.
The answer to this question is a little bit controversial. Some people swear by soaking their corn in water before grilling, while others say that it's not necessary. Of course, if you're using freshly husked corn on the cob, there's no need to soak it before grilling.
More Side Dish Recipes
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Grilled Corn on the Cob
- 6 ears of corn, husks removed
- 2 Tablespoons olive oil
- Seasoned salt, to taste
- Remove the husks and silk from each ear of corn. Brush each ear of corn with olive oil. Sprinkle seasoned salt on all sides of each ear of corn.
- Heat the grill to between 350 to 300 degrees F. Carefully place each ear of corn on the hot grill grates and close the cover.
- Cook for 3 minutes, then use tongs to rotate the ears ¼ turn. Cover again and continue to cook, rotating the corn a quarter turn every three minutes until cooked on all sides.
- Remove from the grill and serve immediately.
- Preheating the grill is important so you get even cooking the whole time.
- Shucking the corn hack: Microwave the whole ear of corn with husk and silk for 2 minutes, then slink the corn right out of the husk leaving almost no silks behind.
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