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Best Grilled Corn on the Cob Recipes

Best Grilled Corn on the Cob Recipes

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Grilled Corn on the Cob Shopping Tips

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Grilled Corn on the Cob Cooking Tips

Different vegetables have different cooking times – cook different types separately and then combine.

24 Best Corn on the Cob Recipes

Corn is a vegetable and a cereal grain. You can eat it hot or cold, sweet or spicy, or on the cob or off!

Corn on the cob is a sweet corn cooked ear that comes directly off the corn stalk. It is so much fun to eat it right off the cob! It is even better to season it to give the corn a delicious flavor!

Make corn on the cob on the grill, stovetop corn on the cob, fried corn, or even corn on the cob in the oven! These corn on the cob recipes are easy & perfect for any season and pairs great with anything!

Leftover Grilled Corn Salad

I always roast more corn that I can eat, although occasionally I have surprised myself with my capacity. I let the leftover corn cool, scrape it off the cob with a sharp knife, and put it in the fridge for a day or two. Then, when I need a quickie side dish, I mix it with chopped fresh tomatoes, minced jalapeno, some fresh tarragon, and thinly sliced red onion. Then I drizzle it with my best olive oil and it’s a great salad.

You can riff on this theme with avocado cubes, cubed fresh mango or peach, chopped ham, crumbled bacon, or chopped leftover barbecue meat.

Roasted corn is also good in tomato salsa and in soups.

Best Grilled Corn on the Cob Recipes - Recipes

There are a lot of summer foods that I look forward to. Like tomatoes, peaches, and berries. But one of my favorites is corn. It&rsquos just not the same any other time of year.

So when I make it, I want to make the best version I can. Sometimes I use the microwave. But if I&rsquom already grilling something else, I&rsquoll definitely cook my summer corn on the grill.

You&rsquoll find a lot of recipes out there for grilled corn. And honestly, when you start with good corn, almost no matter what you do it&rsquos going to be great. But I think I&rsquove found the perfect blend of simple and delicious.

First, I cook the corn in the husks. This essentially steams the corn while it&rsquos on the grill, keeping it juicy. You won&rsquot get a lot of charring on the kernels this way, but there&rsquoll be plenty on the husks, which does translate to some smoky grilling flavors in the corn.

Second, before cooking, I carefully fold back the husks to remove the silks. Some recipes suggest doing this after cooking, but that means handling hot ears of corn, so I prefer to do it beforehand.

When I first started folding back the husks, it seemed like a lot of them broke off. But just being a little more gentle helped reduce that. Plus, I realized that even if some of the outer, stiffer husks break off, there are still plenty of soft, pliable ones on the inside. And they&rsquoll fold back and then back on pretty easily.

Third, I don&rsquot recommend brining or soaking the corn beforehand. Some recipes call for this, but if you start off with quality corn, it should be plenty juicy without brining. And, you&rsquoll be cooking it in the husks, which will make it less likely for those juices to dry out.

Fourth and finally, I err on the side of too little cooking rather than too much. Why? Because while slightly underdone corn is still deliciously sweet and juicy, overcooked corn can be dry and chewy. So when it seems done, I say it IS done instead of grilling it for a couple of minutes longer.

To serve, the classics are the best&mdashbutter and salt. But a little acidity is also nice, so I usually add some lime wedges, too. :)

How long do you grill corn on the cob without husk in foil?

If you would rather use foil to grill your corn here is a simple method to follow:

  1. Shuck the corn and remove all silk. Soak in cold water for at least 30 minutes.
  2. Use large enough pieces of foil to wrap tightly around each ear of corn. Lay the corn on the foil and top with a tablespoon of butter. Then wrap the foil around the corn.
  3. Place on the grill heated to 400 degrees and cook for 18-20 minutes, turning often to cook all sides.

If you are using the foil method you need to try this Herb Compound Butter to top your corn with. It is has so much flavor you won’t need to add anything else.

Don’t be intimidated by grilled corn anymore. So start shucking and get to grilling, this is The Best Grilled Corn on the Cob you don’t want to miss.

Grilling doesn’t have to be difficult, but it should always be delicious.

How To Grill the Best Corn on the Cob

  • wheat-free
  • low-fat
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • low-sodium
  • red-meat-free
  • alcohol-free
  • Calories 88
  • Fat 1.4 g (2.1%)
  • Saturated 0.3 g (1.7%)
  • Carbs 19.1 g (6.4%)
  • Fiber 2.0 g (8.2%)
  • Sugars 6.4 g
  • Protein 3.3 g (6.7%)
  • Sodium 15.3 mg (0.6%)


Butter and salt, for serving (optional)



Heat the grill. Prepare an indoor or outdoor grill for high, direct heat.

Prepare the corn. Trim the silk from the top of each ear to prevent it from catching fire and burning. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. This will make it easier to slide the ear of the husk, post grilling. (Optional: Peel back a 1-inch section to expose the kernels and char some of the corn.)

Grill the corn for 15 to 20 minutes. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks are have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling.

Cool the corn. Remove the ears from the grill and cool for 5 minutes. Then you should be able to easily pull back the husks and silk. Serve with butter and salt.

Recipe Notes

Storage: Leftover corn can be stored in an airtight container in the refrigerator for up to 4 days.

  1. Heat Grill: Preheat an outdoor grill to HIGH.
  2. Cook: Add cleaned corn to the preheated grill and cook for 10 to 12 minutes, turning often until charred and tender.
  3. Add Butter: Remove from the grill & spread your butter on the top and bottom of the corn.
  4. Season: Sprinkle corn with salt, as desired, and serve!

Leaves On

The wonderful thing about the encasing leaves around each ear of corn is that they are effectively a built-in steamer (just think of tamales!). If you keep your corn naturally wrapped while it grills, the moisture from the kernels is trapped and cooks them. If you choose to leave them this encased from start to finish, the result will be straight-up steamed corn𠅊 purist&aposs approach.

Now you must decide how many leaves to, er, leave. The more leaf layers over the ears, the more protection they receive from scorching heat. But the thicker insulation will also mean your corn takes longer to cook. It is fine to pull off some of the tough outer leaves, but keep a layer of two-to-three between the heat and the kernels. Only peel the remaining leaves back and remove the silks when you are serving the fragrant ears. The kernels will be pale and moist, and will appreciate a simple topping of good butter.

Here comes the variation: Because it can be messy pulling off the silks once the corn is cooked (and you may end up with a few minorly burned fingers), you may want to remove them before cooking. If you don&apost mind, and also appreciate the extra nutty flavor that the silks impart during the grilling process, skip this paragraph. But if you would like to indulge friends or save yourself from the silky mess, start by peeling back the husks, but still leave them attached. Now, pull off the corn silks, and then fold the husks back over the entire ear again (a bit like pulling socks on and off). Because you have removed some insulation, it&aposs now a good idea to soak these prepared ears in water before you cook. Dunk your corn in a water bath for at least 10-30 minutes before placing them on the grill.

Sweet & Smokey Grilled Corn On The Cob

Does anything say “summer” better than grilled corn on the cob? There is just something about it that makes me get a visual of summertime whenever I think about it. Corn has always been one of my favorite starches. Normally I roast my corn in the oven, but if it’s warm enough outside to grill then you best believe I’m throwing some corn on the pit.

I LOVE grilled corn. That sweet, smokey, rustic flavor makes it easy to eat ears of corn back to back without even realizing it. This grilled corn recipe makes one gorgeous, flavorful batch of corn.

It’s sweet, smokey, with a tad of saltiness and spice. Feel free to use any kind of herbs and spices as you like, trust me, it’s really hard to screw up perfectly grilled corn with seasonings. Everything taste so good on it from lime to parmesan cheese.

Growing up, my grandmother would grill the corn and set out a tray of butter and seasonings like cayenne, seasoning salt, parmesan, lime juice, garlic pepper, etc. for guest to season themselves. We seasoned the corn right there in the grass. The corn station made for a pretty good chatting spot. Forget gathering around the grill when you had a table full of fresh grilled corn and a ton of seasonings to try out.

You can also cook corn it in a cooler with these directions:

  1. Shuck your corn.
  2. Place in a clean cooler.
  3. Pour two pots of boiling water over the corn.
  4. Close the lid
  5. Let it sit for 30 minutes.
  6. Drain cooler (do not open lid).
  7. It is warm & ready to eat for 2-3 hours. (perfect for a picnic)

Five New Ways to Season Grilled Corn on the Cob

Who doesn't like Parmesan cheese? Now think about it on your corn on the cob! Mix 1/4 cup of grated parmesan cheese, 2 tbsp olive oil, 2 grated garlic cloves, 1/2 tsp kosher salt, 1/4 tsp pepper, and 1/4 tsp oregano. Brush this on your corn before you put it on the grill, then grill until done! Mmmmmm!

Bacon Wrapped Corn

Use two pieces of bacon per ear of corn. Wrap around the ear of corn, then wrap in aluminum foil. Grill over medium-high heat. Turn several times, cooking about 15 minutes in total.

Corn with Herbs and Oil

Warm 1/4 cup of olive oil over low heat. Stir in 1/3 cup of fresh chopped herbs. If you don't have those available (although you should be able to find in the produce section of your grocery store), you can use the dry version. Be creative! Try different type of herbs and see what you like. Oregano, rosemary, basil and all good ones to try. You could also try minced garlic or a combination of onion powder, garlic powder, and salt and pepper. Take the seasoned olive oil and brush on or drizzle over the grilled corn.

Lemon-Pepper Corn

Take 1/4 cup kosher salt, 2 tsp pepper, and the zest of one lemon (or you could use lemon pepper). Sprinkle on ears of corn after they have been grilled and had a little butter applied.

Hot Sauce Corn

Mix 6 tbsp butter and 3 tbsp of your favorite hot sauce. That could include Buffalo wing sauce, Valentino hot sauce, Tabasco sacue, or any number of a large variety of hot sauces that are available to you.

In the end you might decide to stick with the tried and true butter with salt and pepper. But, who knows? You might find another way to flavor corn on the cob that you just love.

P.S. Let me know how you season your corn on the cob!

If you haven't seen my video on grilling corn on the cob, check it out:

P.P.S For more grilled vegetable tips and tricks, see my ebook, Grilled Vegetable Magic, available in Kindle Format or PDF format.


I love to cook outdoors, whether it's grilling, barbecuing, dutch oven cooking, or cooking over a campfire! To me, food always tastes better when it's cooked outdoors!

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