Grilled Corn on the Cob
Smoky, charred ears of sweet corn with a juicy, tender bite. Butter and a sprinkle of salt melt into every kernel after a quick turn on the grill. This classic American summer side dish is ready in minutes and pairs perfectly with burgers, ribs, or anything off the barbecue.
For 4 servings
Soak the corn in cold water.
Place the husked corn in a large bowl of cold water and soak for 10 minutes. This adds moisture that helps steam the kernels while grilling.
TIPDon't skip the soak — it prevents the corn from drying out before those nice char marks develop.Preheat the grill to medium-high heat.
Set up your grill for direct heat cooking and preheat to medium-high, around 375°F to 400°F. Lightly oil the grates to prevent sticking.
Grill the corn with the lid closed.
- Remove corn from water and shake off excess.
- Place ears directly on the hot grates.
- Close the lid and grill for 10 to 12 minutes, turning every 2 to 3 minutes with tongs.
TIPLook for bright yellow kernels with light char marks. A little blistering is great; full blackening means the heat is too high.Brush with butter and season.
- Remove corn from the grill with tongs.
- Brush each ear all over with the softened butter.
- Sprinkle evenly with salt.
TIPButter the corn while it's still hot so it melts into every kernel.Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the husked corn in cold water for 10 minutes to create steam that keeps kernels tender and juicy.
- 2Turn the ears every 2-3 minutes for even char marks and to avoid scorching before the inside cooks.
- 3Brush grilled corn with softened butter while it's still hot so it melts and coats every kernel.
- 4If you prefer smoky flavor, grill with the husk on, then peel back and char directly for 2 minutes.
- 5Leftover grilled corn: slice kernels off the cob and refrigerate; reheat in a skillet for tacos or salads.
- 6For easy husk removal, microwave the corn in the husk for 2 minutes — the silk pulls off cleanly.
Adapt it for your goals.
Spicy chili-lime
After brushing with butter, squeeze fresh lime juice over the corn and sprinkle with chili powder and a pinch of cayenne for a zesty, smoky kick.
cheesy elote styleCheesy elote-style
Skip plain butter; brush with mayonnaise, roll in crumbled cotija cheese or feta, and dust with chili powder and cilantro for a Mexican street corn twist.
herb garlic butterHerb-garlic butter
Mix 2 tablespoons of softened butter with 1 minced garlic clove and 1 tablespoon chopped fresh parsley or chives before brushing for an aromatic finish.
low oilLow-oil
Grill corn without any butter; season with salt, black pepper, and a squeeze of lemon juice after grilling for a lighter, fat-free option.
smoked paprika & cuminSmoked paprika & cumin
Stir ½ teaspoon smoked paprika and ¼ teaspoon ground cumin into the softened butter before brushing, giving the corn a warm, earthy depth.
Why this is on our healthy list.
Rich in Dietary Fiber
Corn on the cob is a good source of fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Contains Antioxidants
Yellow corn provides lutein and zeaxanthin, two carotenoids that support eye health and help protect against oxidative stress.
Good Source of B Vitamins
Corn supplies thiamine (vitamin B1) and folate, which are important for energy metabolism and cell growth.
Naturally Low in Fat
Without added butter, plain grilled corn is very low in fat and can be part of a heart-healthy diet when seasoned simply.
Provides Essential Minerals
Corn contains magnesium and potassium, minerals that help maintain nerve function and muscle contractions.
Frequently asked questions
Yes, soaking husked corn in cold water for 10 minutes adds moisture that steams the kernels, preventing them from drying out as the grill chars the outside.
