This grilled corn on the cob is ears of fresh corn that are cooked until charred and caramelized, then brushed with garlic and herb butter. A quick and easy side dish that’s perfect for summer entertaining.
How do you make grilled corn?
This recipe starts with fresh corn on the cob – you can use yellow, white or bi-color corn. The corn is brushed with a little oil, then placed on the grill to cook for about 8-10 minutes. Be sure to turn your corn frequently so that all of the sides will cook evenly. If you don’t have an outdoor grill, you can cook your corn indoors on a stove top grill pan. The final step is to brush the corn with garlic and herb butter. You can slice the corn off the cob, or serve it on the cob.
How to choose corn
This is a simple recipe, so the better the ingredients, the better the recipe will turn out. You want to make sure that your corn is fresh so that it will have maximum flavor. When you’re at the store, look for corn that has brown silk coming out the top that’s slightly sticky. If the silk is black or very dry, the corn is less likely to be fresh. The husk should be bright green and fresh looking. In addition, you can feel the corn through the husk to make sure the kernels are full and that there are no holes where kernels are missing.
How to shuck corn
To shuck your corn, you’ll want to start by gripping the silk and leaves on top, and firmly pulling down to one side. Repeat pulling down the leaves and silk until your corn is exposed. I like to remove the silk, then bend my husks back and tie them into place with kitchen twine for a nice presentation. That being said, you can just as easily remove the leaves and silk entirely for a simpler method. The final step is to use a clean brush and gently brush over the corn kernels to remove any excess pieces of silk that might be remaining.
How long will corn on the cob last in the fridge?
As soon as corn is picked, the sugars in the kernels start to convert to starch. It’s best to eat your corn as soon as possible when you bring it home from the store. You can store your corn on the cob in the fridge for a maximum of 3 days. I recommend leaving the corn in its husk until you’re ready to cook it.
Grilled corn on the cob variations
- Cilantro Lime: Use chopped fresh cilantro instead of parsley, and add 1/4 teaspoon lime zest and 1/4 teaspoon chili powder to your butter mixture.
- Italian Herb: Add 1/4 teaspoon dried Italian seasoning along with 2 tablespoons of parmesan cheese to the seasoned butter recipe.
- Bacon: Sprinkle finely diced crumbled bacon over the corn cobs.
I make grilled corn all summer long, it’s my favorite way to enjoy this delicious seasonal treat!
More great summer side dishes
- Grilled Asparagus in Foil
- Grilled Vegetables
- Zucchini Gratin
- Cucumber and Tomato Salad
- Cherry Tomato Salad
Grilled Corn on the Cob
- 8 ears corn shucked
- 1 tablespoon olive oil
- 6 tablespoons butter
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoons fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- salt and pepper to taste
- Preheat an outdoor grill or grill pan to medium heat.
- Brush the olive oil all over the corn.
- Place the corn on the grill. Cook for 2-3 minutes per side or until kernels are starting to brown, turning occasionally. The total cook time is about 8-10 minutes.
- Place the butter, garlic, parsley, thyme, salt and pepper in a bowl.
- Microwave in 30 second increments until butter is melted. Stir to combine.
- Brush the butter mixture over the grilled corn. Serve immediately.