Description
Grilled corn on the cob is a summer favorite that highlights the natural sweetness of corn with a smoky, charred finish. Quick and easy to prepare, it’s a versatile side dish perfect for BBQs, picnics, or weeknight dinners.
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
Instructions
- Preheat the grill to medium-high heat.
- Brush each ear of corn with olive oil or melted butter.
- Place corn directly on the grill grates and cook, turning every 2–3 minutes.
- Grill for 10–12 minutes total, until the kernels are tender and charred.
- Remove from grill and season with salt, pepper, and desired toppings.
Notes
- For Mexican-style corn, top with mayo, cotija, chili powder, and lime juice.
- Mix butter with chopped herbs like cilantro or basil for extra flavor.
- Use leftovers in salads, salsas, or grain bowls.
- To reheat, warm on grill or in a 350°F oven for 10 minutes.
- Avoid microwaving to maintain the grilled texture and flavor.
Nutrition
- Serving Size: 1 ear
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
