Name: Grilled Corn on the Cob
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 ears fresh corn on the cob, husked; 2 tbsp olive oil or melted butter; Salt, to taste; Black pepper, to taste; Optional toppings: chili powder, grated cheese, chopped herbs, lime juice, mayonnaise

Jump to Recipe·Leave a Review

Grilled corn on the cob is a summer classic that brings out the natural sweetness of fresh corn with a smoky, slightly charred finish. Whether I’m tossing it on the grill for a BBQ or serving it as a side with dinner, this simple dish always feels like peak warm-weather eating.

Why I Love This Recipe

I love how grilling transforms ordinary corn into something special. The kernels get just the right amount of caramelization, and I can season it in so many ways—classic butter and salt, or more adventurous toppings like chili lime or garlic parmesan. It’s easy, fast, and a guaranteed crowd-pleaser whenever I fire up the grill. Grilled Corn on the Cob

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh corn on the cob, husked
Olive oil or melted butter
Salt
Black pepper
Optional toppings: chili powder, grated cheese, fresh herbs, lime juice, mayonnaise

Directions

I start by preheating the grill to medium-high heat.
I brush each ear of corn lightly with olive oil or melted butter to help with charring and flavor.
I place the corn directly on the grill grates, turning every 2–3 minutes.
I grill for about 10–12 minutes total, until the kernels are tender and slightly charred on all sides.
Once off the grill, I season with salt, pepper, and any extra toppings I’m craving.

Servings and timing

This recipe makes 4 servings and takes just about 15 minutes—5 minutes of prep and 10 minutes on the grill. It’s fast, fresh, and fits into almost any summer meal.

Variations

I love making Mexican street corn (elote) by spreading grilled corn with mayo, crumbled cotija, chili powder, and lime.
For a herby twist, I mix butter with chopped cilantro or basil and spread it over the hot corn.
Sometimes I shave the grilled kernels off and toss them into a salad or salsa.
For a spicy kick, I add hot sauce or a sprinkle of cayenne pepper after grilling.

Storage/Reheating

If I have leftovers, I wrap them in foil and store in the fridge for up to 3 days. To reheat, I either warm them on the grill again or in the oven at 350°F for about 10 minutes. I don’t recommend microwaving if I want to keep that roasted flavor. Grilled Corn on the Cob

FAQs

Should I soak the corn before grilling?

I don’t soak the corn when I’m grilling it without the husk. If I leave the husk on, a short soak can help it steam and not burn.

Can I grill corn with the husk on?

Yes, and I do it sometimes for extra moisture. I soak the ears, then grill for 15–20 minutes, turning occasionally. The husk peels right off afterward.

How do I get more char on the corn?

I leave it on the grill a little longer in spots and avoid turning too often. Lightly pressing it against the grates also helps.

Can I make grilled corn ahead of time?

Yes. I grill the corn earlier in the day and warm it up before serving. It still tastes amazing.

What toppings go well on grilled corn?

I’ve tried everything from butter and salt to parmesan, garlic butter, chipotle mayo It’s super versatile.

Conclusion

Grilled corn on the cob is one of those recipes that reminds me how simple ingredients can shine with just a little heat and time. It’s sweet, smoky, and endlessly customizable—perfect for everything from casual cookouts to family dinners. Once I started grilling my corn, I never went back to boiling it.