Grilled Corn on the Cob
Grilled corn on the cob takes summer sweet corn and adds smoky char, blistered kernels, and a buttery finish that disappears fast at any cookout. Cooking it directly over the flame caramelizes the natural sugars for a flavor you simply cannot get from boiling. Serve it hot off the grill with butter, salt, or a squeeze of lime for a crowd-pleasing party side.
- ⏱ 15 min
- 📊 easy
- 🍽 Party
Ingredients
- 4 ears corn on the cob
- 3 tbsp butter
- to taste salt
- 1/2 tsp paprika
- 1 lime
Instructions
- Preheat the grill to medium-high, around 200C (400F), and clean the grates so the corn does not stick.
- Peel back the husks without removing them and pull off the silky threads, then fold the husks back over the kernels, or remove the husks entirely if you prefer maximum char.
- For husk-on corn, soak the ears in cold water for 15 minutes so the husks stay moist and protect the kernels from burning.
- Place the corn on the grill and cook for 15 to 20 minutes, turning every few minutes, until the kernels are tender and the husks are charred and dry.
- If you grilled with the husks on, peel them back for the last 3 to 4 minutes and grill the bare cobs directly over the flame to get those signature charred spots.
- Pull the corn off when the kernels are bright, plump, and dotted with golden-brown char marks all around.
- Brush each ear with softened butter, season with salt and pepper, and serve hot with lime wedges or chili powder for guests to add as they like.
💡 Chef's tip
Soak the unhusked corn in water for 15 minutes before grilling if you leave the husks on, because the damp husks steam the kernels tender first and then peel back to let you finish with a quick direct char.
Grilling the corn naked (husks removed) directly over the flame is what gives those caramelized, blistered kernels you never get from boiling.
Nutrition (per serving)
- Calories: 170 kcal
- Protein: 4 g
- Carbs: 27 g
- Fat: 7 g
