Grilled Corn on the Cob is a delicious and popular summer dish that can be enjoyed as a snack or a side dish at any outdoor gathering.
There’s just something about the sweet, juicy kernels of corn that are enhanced by the smoky flavor from the grill that makes this dish a must-have during summer barbecues.
In this article, we’ll explore the reasons why grilling corn on the cob is so great, what ingredients are needed, how to grill it to perfection, some tips on grilling corn, how to store and reheat it, and what to serve it with.
Why Grill Corn on the Cob?
Grilling adds a smoky flavor to the corn that enhances its sweetness. The high heat of the grill caramelizes the natural sugars in the corn, giving it a slightly charred, crispy texture.
We love grilling corn on the cob because it’s a simple and easy way to cook it, and it can be done alongside other dishes on the grill, like grilled tri tip or grilled chicken skewers, making it a great addition to any outdoor gathering.
The ingredients needed for grilled corn on the cob are simple and easy to find.
- Corn on the cob – Look for super fresh corn that’s either whole ears or already trimmed.
- Butter – We like to slather our corn with butter before eating.
- Salt & pepper – This is really all you need to bring out the delicious flavor of the corn.
You can also add other seasonings, such as garlic powder, paprika, or chili powder, depending on your preferences.
- Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
- Propane or Charcoal – Depending on your setup.
- Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.
Temperature and Timing
Grilling corn on the cob requires a medium-high heat, around 350-400° F. You can either use a gas or charcoal grill, or even a stovetop grill pan if you don’t have access to an outdoor grill.
The timing for grilling corn on the cob varies depending on the heat of your grill and the size of your corn. Generally, it takes around 10-15 minutes to grill a large ear of corn, turning it every few minutes to ensure even cooking.
How to Grill Corn on the Cob
To grill corn on the cob, start by preheating your grill to medium-high heat. While the grill is heating up, remove the husks and silk from the corn, leaving a little bit of the stem attached at the end to use as a handle.
Brush the corn with butter and season with salt and pepper (and any additional seasonings you prefer). Place the corn directly on the grill grates and cook, turning every few minutes, until the corn is lightly charred and cooked through.
You can also cook the corn inside the husk, which actually steams it rather than grilling it. I don’t prefer this method because it doesn’t give you the lovely charred grill flavor.
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I chose this grill based on quality, performance, and features. It’s pretty much got it all (large cooking area, plenty of BTU, high-quality cooking grates, and it’s priced well. If you’re feeling fancy, you can upgrade it to add more burners, smart grilling technology and grill lighting.
Tips for Grilling Corn
Grilling corn on the cob can be a bit tricky, as it’s easy to overcook or undercook it. Here are a few tips to ensure that your grilled corn is perfect every time:
- Use tongs to turn the corn every few minutes, rather than a fork, which can puncture the kernels and cause them to dry out.
- If you’re using a gas grill, turn off the burners under the corn for a few minutes to let it cook in the residual heat of the grill. This will ensure that the corn is cooked through without becoming too charred.
- If you prefer your corn not to be charred, leave the husks on while grilling, and then remove them after cooking.
How to Store and Reheat Grilled Corn
If you have leftover grilled corn, you can store it in an airtight container in the fridge for up to 3 days. To reheat, you can either microwave it for 1-2 minutes, or wrap it in foil and reheat on the grill for a few minutes.
What to Serve on the Side
For sides, there is an endless array of salads and veggies that would make a good choice. Here are a few of our favorites:
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How to Make Grilled Corn on the Cob
- 4 ears of corn
- 4 teaspoons butter
- salt and pepper to taste
- Preheat your grill to medium-high heat, 350 or 400° F.
- While the grill is heating up, remove the husks and silk from the corn. Leave a little bit of stem attached at the end to use as a handle.
- Brush the corn with butter and season with salt and pepper or any other seasonings you prefer.
- Place the corn directly on the grill grates and cook, turning every few minutes, until the corn is lightly charred and cooked through.
- You can also cook the corn inside the husk, which actually steams it rather than grilling it. I don’t prefer this method because it doesn’t give you the lovely charred grill flavor.
- You can also add other seasonings, such as garlic powder, paprika, or chili powder, depending on your preferences.
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.