Nothing beats the smoky-sweet aroma of perfectly grilled corn on the cob during summer gatherings. This quick 20-minute recipe transforms plain corn into a mouthwatering side dish that pairs brilliantly with any barbecue feast.
With just 84 calories per serving and minimal prep work, it’s the perfect way to enjoy fresh seasonal corn while keeping things simple and delicious. The natural sugars caramelize beautifully on the grill, creating irresistible char marks and intense flavor in every bite.
Ingredients for Perfect Grilled Corn
- Fresh Corn: 6-8 ears, husked and cleaned
- Olive Oil: 4 tablespoons, ensures even coating and prevents sticking
- Seasonings: Salt and freshly ground black pepper to taste
Grilling Instructions
- Prep & Soak: Submerge husked corn in cold water for 15 minutes – this keeps them juicy and tender!
- Prep the Grill: While corn is soaking, preheat your grill to medium heat
- Season: Pat corn dry, brush evenly with olive oil, and sprinkle with salt and pepper
- Grill Time: Place corn on upper grill rack (or use medium-low heat if no upper rack available)
- Cook to Perfection: Grill for 12-15 minutes, rotating occasionally for even cooking and to maintain moisture
Cooking Techniques
Grilling corn might seem simple, but a few little tricks can make it extra tasty! The pre-soak in cold water is your secret weapon – it keeps the kernels juicy and stops them from drying out.
When you’re oiling the corn, use a pastry brush or even your hands to make sure you get into all the nooks between the kernels. Keep an eye on your grill’s temperature – medium heat is just right. Too hot and you’ll get burned spots before the corn is cooked through!
Variations
Want to jazz up your grilled corn? Try these super easy add-ons! Skip the plain salt and pepper and add some chili powder and lime juice for Mexican-style elotes. Or brush with melted butter and sprinkle with garlic powder and parmesan cheese after grilling.
For a smoky kick, add a pinch of paprika to your seasoning mix before grilling. You can even wrap the corn in foil with butter and herbs if you want extra-tender kernels!
Serving Suggestions
Fresh grilled corn is perfect for any backyard BBQ! Serve it right off the grill with some butter pats on the side. It’s amazing next to burgers, grilled chicken, or ribs.
Set up a little topping station with butter, salt, pepper, and lime wedges so everyone can dress up their corn just how they like it. Don’t forget lots of napkins – eating corn on the cob is wonderfully messy fun!
Storage Tips
Got leftover grilled corn? Let it cool down completely, then wrap it well and pop it in the fridge – it’ll stay yummy for 3-4 days.
To reheat, just wrap in foil and warm it in a 350°F oven for about 10 minutes. You can also cut the kernels off and add them cold to salads or warm them up for an easy side dish!
Grilled Corn on the Cob
Equipment
- Grill
Ingredients
- 6-8 ears corn
- 4 Tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
- Soak husked corn ears for 15 minutes in old water (this will help keep them plump and tender!).
- When corn is almost finished soaking, fire up your grill!
- Remove corn from the water and pat dry. Brush olive oil over the corn, making sure it’s evenly coated all over. Season with salt and pepper.
- Place corn on the upper rack of the grill over medium heat (or if you don’t have an upper rack, cook on medium low heat). Cook for 12-15 minutes, rotating the corn often to keep it cooking without drying out.
