Go Back

Grilled Corn on the Cob

A simple yet flavorful recipe for grilling corn on the cob that delivers smoky char and juicy sweetness, perfect for summer cookouts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American, BBQ
Calories: 77
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears Corn on the cob, husked
  • 4 tablespoons Unsalted butter, melted For brushing on finished corn
  • 1 teaspoon Salt Plus more to taste

Method
 

Preparation
  1. Preheat your grill to medium-high heat, aiming for a temperature between 300°F and 350°F. Oil the grates using a paper towel dipped in cooking oil.
  2. Husk the corn completely, removing all silks and husks. Ensure that each ear is clean before grilling.
Grilling
  1. Place the husked ears directly onto the hot, oiled grates. Close the lid and let the corn cook undisturbed for 2 to 3 minutes.
  2. Turn the corn every 2 to 3 minutes for a total grilling time of about 14 minutes. Keep the lid closed between turns to trap heat.
  3. Check for doneness by piercing a kernel with a fork; it should be tender with a slight pop.
Serving
  1. Remove the corn from the grill and let it rest for a minute. Generously slather each ear with melted butter and sprinkle with salt.
  2. Serve while hot, optionally adding a squeeze of lime or your favorite seasoning.

Notes

For an extra flavor twist, try topping with cayenne pepper or mixing fresh herbs into the butter. Store leftovers in an airtight container for up to 3 days.