Here’s how to make grilled corn on the cob: two ways! This easy method makes it come out charred, smoky, tender and sweet. For the top 40 Grill Recipes, scroll up!
- 8 ears corn
- 1 tablespoon oil: olive oil, grapeseed, vegetable, sunflower
- For serving: butter and salt
- Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit).
- Shucked corn method: Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos). This step is optional; it makes a natural handle for eating the corn. Otherwise, simply shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.
- Corn in husk method: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!). Soak the corn cobs in cool water for at least 20 minutes to prevent scorching. Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can air on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.
- Category: Side dish
- Method: Grilled
- Cuisine: Grilled
- Diet: Vegetarian
Keywords: Grill recipes