Grilled Corn on the Cob
This grilled corn on the cob recipe delivers smoky, caramelized kernels with a gorgeous char and a rich, seasoned butter coating — all in under 30 minutes. Fresh ears of corn are brushed with a simple blend of softened butter, smoked paprika, garlic powder, salt, and pepper, then grilled over medium-high heat until deeply golden and tender. It's the ultimate easy summer side dish that pairs with everything from backyard burgers to grilled chicken, and it's endlessly customizable with toppings like crumbled Cotija cheese, fresh lime juice, and chopped herbs.
Equipment
- Gas or charcoal grill
- Long-handled grill tongs
- Grill brush For cleaning the grates before grilling
- Small bowl For mixing the seasoned butter
- Silicone basting brush Or a pastry brush
- Aluminum foil (optional) For the foil-wrapped method
- Cutting board and sharp knife For removing silk and trimming the cobs
- Serving plate
- Corn cob holders (optional) Helpful for serving
Ingredients
For the Corn
- 4 ears of fresh corn on the cob husks and silk removed
For the Seasoned Butter
- 3 tablespoons unsalted butter about 42g, softened to room temperature; plus more for serving
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground preferred
- ½ teaspoon smoked paprika optional, for extra smokiness
- 1 teaspoon garlic powder optional
For Serving (Optional)
- fresh lime juice from 1 lime, for squeezing over the corn before serving
- fresh parsley or cilantro finely chopped, for garnish
- Cotija cheese crumbled, for street corn style garnish
Instructions
- Remove all husks and silk from each ear of corn, running a damp paper towel along the cob to catch stubborn strands. Trim any tough ends with a sharp knife, then pat the cobs dry with paper towels.
- In a small bowl, combine the softened butter, kosher salt, black pepper, smoked paprika, and garlic powder. Mash together with a fork until fully combined, then set aside at room temperature.
- Heat your grill to medium-high heat (400°F–450°F / 204°C–232°C), then scrub the grates clean with a grill brush and lightly oil them. Allow the grill to fully come up to temperature before adding the corn.
- Using a silicone basting brush, coat each ear of corn generously on all sides with the seasoned butter. Reserve some butter in the bowl for basting midway through and for serving.
- Place the corn directly on the hot grill grates and cook for 10–15 minutes total, turning every 2–3 minutes, until kernels are deeply golden with visible char marks. At the halfway point, brush with the reserved seasoned butter.
- Transfer the grilled corn to a serving plate and rest for 2–3 minutes. Add any desired toppings — lime juice, Cotija cheese, fresh herbs — and serve immediately with extra butter on the side.
Notes
- Choose fresh corn: Look for ears with plump kernels, bright green husks, and pale gold, slightly sticky silk. Fresh-picked corn grills noticeably sweeter.
- Don't skip the preheat: A fully preheated grill gives proper char marks. Corn placed on a cold grill steams instead of grills, and you lose the smoky depth.
- Use softened butter, not melted: Softened butter clings to the kernels and won't drip into the flames. Let it come to room temperature before mixing in the seasonings.
- Foil-wrapped method: For juicier, softer corn, wrap each buttered ear tightly in aluminum foil and grill for 15–20 minutes, turning occasionally. Carefully open the foil away from you — the steam is very hot.
- Mexican street corn (Elote): Right off the grill, brush with mayonnaise or crema, roll in crumbled Cotija cheese, dust with chili powder, and finish with a squeeze of lime for an irresistible variation.
- Storage: Wrap leftover corn tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, slice the kernels off the cob and freeze in a zip-lock bag for up to 3 months.
- Reheating: Reheat on a medium grill for 4–5 minutes, in a 350°F (175°C) oven wrapped in foil for 10 minutes, or in the microwave wrapped in a damp paper towel for 1–2 minutes.
- Soaking not required: Soaking is only needed if grilling corn in the husks to prevent burning. For this bare-cob method, skip the soak entirely.
- Use leftover grilled corn: Slice kernels off and stir into soups, salads, pasta, or grain bowls. The smoky flavor adds incredible depth to other dishes.
- Best corn varieties for grilling: Sweet corn varieties like Silver Queen, Peaches and Cream, or bicolor sweet corn caramelize beautifully. Avoid field corn, which is starchy and won't taste as sweet.
Nutrition
Serving: 1ear of cornCalories: 175kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 23mgSodium: 310mgPotassium: 270mgFiber: 2.5gSugar: 5gVitamin A: 8IUVitamin C: 9mgCalcium: 2mgIron: 4mg
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