When you have your grill fired up, don’t forget the grilled corn on the cob with a garlic butter baste. It’s a perfect side to any cookout!
Why You Will Love This Recipe
Is any summer cookout complete without grilled corn on the cob? I say no.
There is just something about a nicely charred, hot, buttery cob of corn that goes with everything at a barbecue. Best corn ever!
Every time we do this, somebody always comments about how it reminds them of the fair. I’ll take that compliment every day. Who doesn’t love fair food!! 🙂
With a little prep and time on the grill, you can move your next cookout from good to great, serving up a visually stunning ear of corn that tastes amazing.
Cooking corn on a grill is easy to do, and the flavors are so elevated that there is no real reason why one shouldn’t throw some on the grill.
How To Grill Corn
Grill the corn on the cob over medium-high heat, turning every 2-3 minutes until browned and charred to your preference.
That’s the short answer. Let’s break it down.
There are actually a few ways to do this. Some prefer grilling the corn in the husk. Others prefer removing the husk.
I have tried it both ways, and both have the advantages and disadvantages.
For us, cooking the corn without the husk is our preferred method because it takes less time and gives us some char on the corn, which we love!
With that said, who said presentation doesn’t matter? We like to pull the husk back and tie it off. It makes a great handle, and it looks awesome!
What Do I Need
You don’t need much and probably already have all the ingredients you need. Outside of the grill and the corn, the rest is used to baste the grilled corn when it comes off the grill.
- A grill
- 5-6 ears of corn
- Green Onions
- Salt and pepper
- Parmesan Cheese (optional)
Prep and Cook
Begin by peeling the husks back. Feel free to discard some of the outer husks. The inner husks are more tender and bend back more easily.
Pull back the husks and remove all the corn silk from the cob. Some people soak the husks and corn. I have tried soaking the corn and have seen no real discernible difference.
Tie the husks of the corn together using twine and set the corn to the side until ready to grill.
Using a small saucepan, add the butter, garlic, green onions, and pepper and simmer for about 5 minutes. Set aside and start up your grill to medium heat to medium-high heat.
Place the corn on the cob on the grill. Depending on how you have your coals set up, it is recommended that you place some aluminum foil under the husks to prevent them from catching fire.
How Long To Grill Corn
Place corn over the hot coals and grill the corn over direct heat until nicely browned and charred to your liking, two to three minutes on each side. Approximately 10-12 minutes total cook time.
Cooking time will vary a minute here and there depending on the size of the corn and the temperature of the grill, of course.
We use a charcoal grill for this dish. The charcoal grill does add a hint of smoky flavor. A gas grill works just as well, and you’re able to really control that open flame.
Be sure to rotate, turning occasionally, to make sure the corn grills evenly. You want all the sides of the corn to have an even char.
Finishing the Corn
When the corn has been removed from the grill, baste each cob generously with the garlic butter. Top with parmesan cheese, salt, and pepper to taste, and serve.
Something about the fire makes that corn sweeten up that you don’t get from boiling it in a pot.
When you add some char to it and top it with garlic butter, cheese, salt, and pepper, each bite becomes a burst of contrasting yet complementary flavors that are incredibly tasty.
Whenever we decide to do this, we throw on some extra so we can make a very tasty street corn salad. You should check this out as well. It also makes a great side.
I have actually used this salad as a topping for our street tacos. Delicious!
Another thing we use grilled corn with is our Southwest Grilled Chicken Salad. Again, amazing flavors!
When I had corn on the cob as a kid, it was always prepared in a pot on the stove. I loved it.
It wasn’t until I was an adult and started cooking that I tried it on the grill. I am sure I have had it on the pot since then, but I can’t remember when.
This is always our preferred method. The
If you’re interested in grilling the corn IN the husk, just read below. The steps are not much different.
Either way, if you have never tried this, give it a go. It is nearly foolproof and so worth the small amount of effort!
Easy steps for an easy grilled corn on the cob recipe that make a perfect side dish for any summer backyard bbq!
Grilling Corn In Husk
Peel back the husk but do not remove it. Remove all the silk and fold the husk back over the corn. Remove the outer husk leaves, approximately half of the total leaves.
Cook on each side for approximately 5 minutes, turning evenly.
Cooking the corn on the cob this way will prevent most, if not all, charring. I will say a little char is better than none.
Remove all of the charred husks, apply the garlic butter, baste, and serve.
Salt and pepper to taste. This is an alternate way to prepare this if you’re not a fan of char.
Peak Season For The Freshest Corn
The peak time for the freshest corn can vary depending on the location and climate.
Generally, however, corn is considered to be at its freshest and sweetest when harvested at its peak ripeness, when the kernels are plump and tender, and the husks are still green and tightly wrapped around the ear.
In most parts of North America, the peak time for fresh corn is during the summer months, from late June through August.
This period is when the weather is warmest, and the corn plants can grow quickly and develop the sugars that give the corn its sweet flavor.
To ensure that you get the freshest corn possible, look for ears with bright green, tightly wrapped husks and silks that are moist and slightly sticky.
You can also gently press the corn kernels to feel plumpness, indicating that the corn is ripe and ready to eat.
Tips And Variations
Cover with cotija cheese instead of parmesan, and you have yourself some delicious Mexican street corn.
Use tin foil on the grill to prevent the husks from burning up, if you’re using them as a decorative handle, as we are.
Compound butter (butter mixed with fresh herbs) variations can really change the flavors of your perfect grilled corn. Play around.
This recipe works great with any outdoor grill but we recommend a charcoal grill.
Grill the corn over direct heat until nicely browned and charred to your liking, two to three minutes on each side. Approximately 10-12 minutes total cook time.
Cooking corn on the grill while it is still covered by the husk can help retain its moisture content, leading to a more succulent and juicy ear of corn. Foil is a good substitute for ears of corn without husks.
Other Easy And Delicious Grilling Recipes
Grilled Corn On The Cob Recipe
- 6 ears Corn on the cob
- 8 tbsp Unsalted butter
- 2 cloves garlic peeled and minced
- 2 Green onions thinly sliced
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper freshly ground
- 2 oz Parmesan Cheese Shredded, optional
- Pull back husks from corn, remove silk, and tie husks with twine. Set aside.6 ears Corn on the cob
- Add butter, garlic, onions, salt, and pepper to small saucepan and simmer for 5 minutes. Set aside.8 tbsp Unsalted butter, 2 cloves garlic, 2 Green onions, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
- Grill corn on the cob over medium high heat, turning every 2-3 minutes until cooked to your preference. Approximately 10-12 minutes.
- Remove corn from the grill and baste liberally with the garlic butter.
- Top with parmesan cheese and serve. Salt and pepper to taste.2 oz Parmesan Cheese