Grilled Corn on the Cob is something to get all excited about. You know, it’s wonderful how a little smoke and a little char can enhance the sweetness and the unique flavor of corn.

A traditional grilled corn recipe is usually served slathered with butter and sprinkled with salt to give it the unique taste. Not only that, it also goes perfect when combined with grilled classic hamburgers or even steak, as well as grilled chicken or BBQ chicken. It gives it the pure taste of summer.

How to cook corn on the cob on the grill

There are diverse ways of making the best grilled corn. This is because a lot of people have come out with their own preferred method, thereby giving us varieties of choice to select from. How to make the best grilled corn now depends on the method you chose. Here, I’ll share you details on how to grill corn in the husk as well as peeled corn.

Pre-Soaking Corn

If you choose to grill corn in the husks, it is advisable to soak the husks. This is done so as to keep them from burning. Not only that, t also adds a little bit of moisture so that the interior steams as it grills. This outcome of this method yields juicy, tender kernels filled with corn flavor in every bite.

Now you can peel back the husk, but be sure to leave it attached. Once you have done that, thoroughly clean the corn silk.

After that, you should replace the husks and soak the whole cobs in clean water.

Now, carefully place the cobs on the grill, and turn every few minutes. Note that this process should not be more than 15 minutes total.

Important things to note:

If you choose to use the husk-covered method as described above, note that soaking will ensure moist corn. You are therefore advised to soak for a minimum of 30 minutes, and up to 6-8 hours so  as to get the husks fully saturated.

Corn husk removed

This is the second option for cooking corn on the gril. This method requires you to remove the husk entirely. It is a type of method that  is good for a quick easy fix and most times results in a bit more char.

In order to grill corn without husks, carefully place on the grill, turning to a new side every few minutes until you notice that the steam is hot and tender.

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How long to grill corn on the cob with husks

Grilled corn on the cob in foil

Grilled corn on the cob in foil is a quick and easy summer side dish that is not only tender but sweet, and also juicy. It goes well with anything else you cook on the grill.

Grilled corn on the cob in foil

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Course: Side dish

Cusine: American

Servings: 5

Calories: 159 kcal


1. 5 ears corn on the cob

2. 4 tablespoons butter

3. 1 teaspoon garlic powder

4. ½ teaspoon sea salt to taste

5. ¼ teaspoon ground black pepper

Step by step instructions

1. Place one ear of corn at a time on a large sheets of heavy duty aluminum foil

2. Rub part of one tablespoon of butter over each ear of corn

3. Sprinkle with garlic powder, salt and pepper to taste

4. Place the remaining butter on top of corn. Once that is done, loosely wrap foil around corn so that there is enough space between the foil and corn, make sure the ends are tightly closed

5. Once that is done, arrange the corn on top rack of gas grill, over medium heat, with the folded sides up. Close grill, and and cook for nothing less than 5 minutes, then turn the other side and cook for an additional 5 minutes, then turn on the other side and cook for another 5 minutes.

6. Open packets carefully because at this stage, the steam is hot. Now place on a platter and serve.

How to grill corn on the cob without husks

Ready in: 25 minutes

Servings: 6


1. 6  ears corn

2. Salt to taste

3. Butter-flavored cooking spray

Step by step instructions

1. Shuck corn (that is remove husks) and remove silk.

2. Spray each ear with vegtable spray.

3. Carefully place directly over heat on medium-hot grill.

4. Rotate when dark spots appear and kernels deepen in color. (Note that this process takes only about 2 to 3 minutes) and until ears are uniformly cooked (usually takes about 10 to 12 minutes). The ear will be speckled with char spots.

5. Add little salt to taste and serve with your favorite butter or flavored butter.

Mexican grilled corn on the cob

You must have had grilled corn on the cob before, but the Mexican grilled corn on the cob is one step better. The Mexican grilled corn on the cob is a common street food, usually coated with a mixture of chilli powder, cotija cheese, mayo, lime and sour cream before getting topped with more cheese. The combination of the salty cheese, spicy chillies powder and sweet corn makes for a unique vegetable side for any summer barbecue.

And since there’s a possibility that you can easily get addicted after trying it once, it is interesting to note that you do not have to limit your elotes intake to summer cookouts; as you can easily make the cobs all year long.

Preparation Time: 15 minutes

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Cooking Time: 10 minutes

Total Time: 25 minutes

Yields: 8 servings


1. 8 ears corn, shucked

2. 2 tablespoons vegetable oil

3. Kosher salt to taste

4. Freshly ground black pepper

5. 1 cup crumbled cotija cheese, divided

6. ½ cup mayo

7. ½ cup sour cream

8. ½ cup cilantro leaves, minced, plus more for garnish

9. 2 teaspoons lime zest

10. 1 teaspoon ancho chile powder

11. Lime wedges, for serving

Step by step instructions

1. To prepare Mexican grilled corn on the cob, first light the grill. Once that is done, add the corn with the oil and season with salt to taste and pepper. Make sure that this is done on a sheet pan.

2. In another small bowl, stir together  ⅔ cup of the cotija cheese together with the mayo, lime zest, sour cream, chillies power and  cilantro. Ensure that the mixture is done properly.

3. Now place the corn on the hottest part of the grill so as to cook properly till done. Turn as needed until it is properly cooked through and charred. Note that this process takes only about 8 to 10 minutes.

4. Once that has been done, carefully remove the corn from the grill and immediately brush each cob with the cheese mixture and transfer to a platter. Afte that, garnish each cob with more cilantro and a sprinkle of the remaining ⅓ cup of cheese, then serve with lime wedges.

Southern grilled corn on the cob

One of the most amazing ways to enjoy corn on the cob is to grill it as in the recipe below. Grilling corn on the cob is a unique method which gives the corn just enough smoky flavor to perfectly balance the sweetness of the corn. It is a very easy method and it requires very little or no efforts at all. All it takes is a minute or two on the grill. This is simply because this grilled corn recipe comes with a small secret, that is, It is usually boiled first.

By boiling the corn before throwing it onto the grill, it helps to ensure that it is going to be cooked till fully done and tender and juicy just the same way corn on the cob should be. Once the corn has been boiled, you are free to do whatever you want with it. However, in this case, that simply means grilling it.


1. 4 ears fresh corn, hulled and silk removed and cut in half

2. 2 tablespoons olive oil

3. Salt, to taste

4. Ground black pepper, to taste

Step by step instructions

1. Place corn in a large saucepan and fill with enough water to cover.

2. Put the pot over high heat on the stovetop and bring to a rolling boil. Be sure to allow it boil for about nothing less than 10 minutes before removing the cobs from the water.

3. Heat an indoor or outdoor grill to high heat. When it becomes hot, brush some olive oil over the corn cobs. Once that is done, carefully place on grill and grill for nothing less than 4 minutes, turning once, until grill marks form.

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4. Season corn with salt and pepper to taste just before serving.

Quick grilled corn on the cob

Level: Easy

Yield: 4 to 6 servings

Total time: 1 hour 35 minutes

Preparation time: 25 minutes

Inactive: 45 minutes

Cooking time: 25 minutes


1.8 ears corn

2. Kosher salt to taste

BBQ Butter Recipe:

1. 2 tablespoons canola oil

2. ½ small red onion, chopped

3. 2 cloves garlic, chopped

4. 2 teaspoons Spanish paprika

5. ½ teaspoon cayenne powder

6. 1 teaspoon toasted cumin seeds

7. 1 tablespoon ancho chili powder

8. ½ cup water

9. 1½ sticks unsalted butter, slightly softened

10. 1 teaspoon Worcestershire sauce

11. Salt to taste

12. Freshly ground black pepper.

To make quick grilled corn on the cob

1. Heat the grill to medium.

2. Pull the outer husks down the ear to the base. Be sure to strip away the silk from each ear of corn by using your hand. Now fold husks back into place, and then place the ears of corn in a large bowl of cold water with 1 tablespoon of salt to taste. Note that this process does not exceed 10 minutes.

2. Remove corn from water and shake off excess. Carefully place the corn on the grill, and close the cover. Grill for nothing less than 15 to 20 minutes. Be sure to turn every 5 minutes, or better still, until kernels are tender when pierced with a paring knife. Once it has been properly cooked, remove the husks and eat on the cob or remove the kernels.

Serve with the BBQ butter or herb butter. Be sure to spread over the corn while hot.

BBQ butter:

1. Heat the oil in a medium saute pan over high heat until almost smoking. Add the already sliced onion and cook until done. This process should not exceed 2 to 3 minutes. Add the garlic and cook for just 30 seconds. Once that is done, add the paprika, cumin, cayenne, and ancho powder and cook for just a minute. Add ½ cup of water and cook until the mixture becomes thickened and the water reduces. Allow it to cool slightly.

2. Now place the butter in a food processor, and add the spice mixture together with Worcestershire sauce and process this it becomes smooth. Season with salt and pepper to taste. Once that is done, scrape the mixture into a small bowl, and cover. Refrigerate for at least 30 minutes so as to allow the flavors to meld. Allow it to cool before serving.

Nutrition facts

Below are the nutrition facts for 3.5 ounces (100 grams) of corn

Calories: 96

Water: 73%

Protein: 3.4g

Carbs: 21g

Sugar: 4.5g

Fiber: 2.4g

Fat: 1.5g


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