Grilled Corn on the Cob
Classic American grilled corn on the cob with charred kernels, butter, salt, and pepper—the backyard BBQ and game-day side that needs almost no recipe. Optional foil steam or direct-grill for deep grill marks.
🛒Ingredients
- 6 ears fresh corn, husks and silk removed (or husks pulled back and silk cleaned)
- 3 tablespoons olive oil or melted butter for brushing
- 4 tablespoons unsalted butter, softened, for serving
- Kosher salt
- Freshly ground black pepper
- Optional: smoked paprika, chili powder, or grated Parmesan
🔧Kitchen Tools Needed
- Outdoor grill or grill pan
- Tongs
- Basting brush
📝Instructions
- 1
Preheat grill to medium-high (about 400°F). Brush corn lightly with oil or melted butter.
- 2
Grill directly over heat 10–14 minutes, turning every 2–3 minutes, until kernels are tender-crisp with charred spots. (For steamed style, wrap oiled ears in foil and grill 15–20 minutes, turning occasionally.)
- 3
Transfer to a platter. Slather with softened butter while hot. Season generously with salt and pepper; add optional spices.
- 4
Serve immediately. Leftover kernels: cut off the cob within 2 hours, refrigerate up to 3 days; reheat until steaming hot.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Husk on or off?
Husk on steams sweeter corn; husk off gives better char—both are classic.
No grill?
Broil on a sheet pan 8–12 minutes, turning, or roast at 425°F ~20 minutes.
Frozen corn?
Thaw and pat dry; grill time may be a few minutes shorter.
Make it a bar?
Set out butter, mayo, chili-lime salt, cheese, and hot sauce for DIY ears.
Food safety?
Corn is plant-based; still refrigerate buttered leftovers within 2 hours if dairy-topped.
