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Sweet, juicy corn on the cob grilled to perfection with a smoky char. This classic American side dish is a summer barbecue essential, ready in minutes and perfect with a simple slathering of butter and salt.
For 4 servings
Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C). Once hot, clean the grates with a grill brush and lightly oil them to prevent the corn from sticking.
While the grill is heating, prepare the corn. If you haven't already, shuck the corn by peeling back and removing the husks. Remove all the fine silk strands. A damp paper towel can help grab stubborn silks. Pat the cobs dry.
Place the shucked corn cobs directly onto the hot, oiled grill grates. Arrange them so they are not touching, allowing for even heat circulation.
Grill the corn for 12-15 minutes, using tongs to turn the cobs every 2-3 minutes. Continue grilling until the kernels are tender and have developed light char marks on all sides. The corn will become a brighter yellow.
Carefully remove the hot corn from the grill and place it on a serving platter. Immediately brush each cob generously with melted butter. Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley, if desired, and serve immediately.
Sweet, juicy corn on the cob grilled to perfection with a smoky char. This classic American side dish is a summer barbecue essential, ready in minutes and perfect with a simple slathering of butter and salt.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 347.79 calories per serving with 8.37g of protein, it's a beginner-friendly recipe perfect for side or snack.
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After grilling, brush the corn with a mixture of mayonnaise and Mexican crema. Sprinkle with crumbled cotija cheese, chili powder, and a squeeze of fresh lime juice. Garnish with cilantro.
In a small bowl, mix the melted butter with 1-2 minced garlic cloves, 1 tablespoon of chopped fresh chives, and 1 tablespoon of chopped fresh basil before brushing it onto the hot corn.
Whisk 1/2 teaspoon of chili powder, 1/4 teaspoon of smoked paprika, and the zest of one lime into the melted butter. Brush over the corn and serve with extra lime wedges.
Corn is a whole grain that provides dietary fiber, which is essential for digestive health, promoting regularity and helping you feel full longer.
Corn contains beneficial antioxidants like lutein and zeaxanthin, which are known to support eye health and protect against age-related macular degeneration.
It offers important nutrients including B vitamins, magnesium, and phosphorus, which play vital roles in energy production, bone health, and overall cellular function.
One ear of grilled corn with one tablespoon of butter has approximately 180-220 calories, depending on the size of the corn cob.
Yes, it can be a healthy side dish. Corn itself is a whole grain rich in fiber and vitamins. To keep it healthy, be mindful of the amount of butter and salt you add.
Absolutely. Soaking the corn in its husk for at least 30 minutes before grilling steams the kernels, making them incredibly tender and juicy. The husk protects the corn from charring too much.
The corn is done when the kernels are tender, bright yellow, and have some light to medium char marks. You can test for doneness by piercing a kernel with a knife; if the juice is milky, it's ready.
Yes, you can use a grill pan on the stovetop over medium-high heat. Alternatively, you can roast the corn in an oven at 400°F (200°C) for 20-25 minutes, turning halfway through.
Store leftover corn in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave, on the grill for a few minutes, or in a hot skillet.
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