Grilled Corn on the Cob

I casually visit my farmers market all year, but come summer, I’m there the minute it opens. My mission? Get in line for corn. The corn line gets so long during the summer, you’d think corn was a magical cure-all superfood or a celebrity doing meet and greets. Everyone is in line, and the tension is palpable: Don’t even think about cutting.

So when I come home with my hard-earned prize, it needs to be used for something special. Enter my grill from stage left. Grilled corn on the cob lets me do one of my favorite summer activities (grilling) while enjoying corn on the cob that becomes even sweeter, smokier and more succulent after a quick barbecue. With this recipe, you’ll shuck the corn then generously butter and season each ear before grilling them. The ingredients are simple and straightforward, giving the corn’s natural flavors room to shine. Something as perfect as summer corn hardly needs all the bells and whistles—just a little butter and a good char.

How to Grill Corn on the Cob Without Husks

To grill corn without the husks, coat the cobs with the butter and seasonings of your choice, then wrap each cob tightly in heavy-duty aluminum foil. Place them on the grill over direct heat and let them cook until the corn is tender, 25 to 30 minutes, turning occasionally. Remove the corn from the grill and carefully peel away the aluminum foil.

How to Grill Corn on the Cob in the Husk

If you do want to grill corn cobs in their husks, soak them first in water for 20 minutes so the husks don’t burn on the grill. The soak also adds extra moisture, which steams the kernels so they’re really tender. Drain the water from the husks and pat them dry.

Unwrap the husks from the corn a little without pulling them off completely. Spread any butter or seasonings onto the cobs, then rewrap them with the husks. Grill the corn over medium heat until the kernels are tender, about 20 minutes, turning frequently.

Ingredients for Grilled Corn on the Cob

• Ears of corn: To pick the best corn, look for bright green husks that are slightly damp with a gold or light brown tassel at the top that’s slightly sticky. Give the corn a gentle squeeze, too. You should be able to feel the juicy kernels underneath. Remove the husks at home to prep them for this recipe.
• Butter: Since this corn is seasoned so simply, this is the time to splurge on the best butter.
• Sugar: The butter is mixed with a tiny bit of sugar to bring out the sweetness of the corn. Use granulated sugar here; brown sugar will be too caramelly.
• Cilantro: Fresh cilantro brightens the flavor of the grilled corn. Always thoroughly wash and dry your cilantro. It’s a sandy herb that can add grit to your food if not washed properly.
• Salt and pepper: When produce is picked at its prime, you really only need salt and freshly ground pepper They make the corn’s natural flavors pop without masking anything.

Directions

Step 1: Soak the corn

Soak the husked corn in cold water for one hour. Drain the water from the cobs and pat them dry thoroughly.

Step 2: Cream the butter and sugar

Meanwhile, in a small bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until they’re light and fluffy. Generously spread the mixture all over the corn.

Editor’s Tip: Bakers will know this one! It’s the same way you cream butter and sugar together until it’s light and fluffy. If you don’t own a mixer, use a wooden spoon.

Step 3: Prepare the corn

On a shallow plate, combine the cilantro, salt and pepper. Roll each buttered ear in the mixture until it’s lightly coated.

Step 4: Grill the corn

Wrap each ear of corn in heavy-duty foil. Cook the ears of corn on the grill, covered, over medium heat until the corn is tender, 25 to 30 minutes, turning occasionally. Carefully unwrap them, and enjoy.

Recipe Variations

• Make a flavored butter: Flavored butters (aka compound butters) can be sweet, spiced and/or herbaceous, which creates a whole new experience. Swap the butter-sugar mixture for another flavored butter like honey-thyme butter, cilantro-lime butter or garlic and chive butter.
• Play with seasonings: Instead of just salt and pepper, feel free to dig around in the spice cabinet for inspiration. Spices like paprika, cayenne, garlic powder, onion powder, ground chipotle, Cajun seasoning, Old Bay seasoning, Tajin or Creole seasoning would be great here.
• Switch up the herbs: Cilantro isn’t your only option when it comes to herbs. Take a peek in your herb garden or around the farmers market for other tender-stem herbs like parsley, chives, basil or tarragon.
• Finish with toppings: Once the corn on the cob comes off the grill, have fun with toppings. We love the elote approach of smearing the cob with crema and topping it with Cotija and chili powder. You could also drizzle on some hot honey or roll it in crushed chips as we do in our chip-crusted grilled corn.
• Make it a dessert: Corn desserts have been having a moment lately. This vegetable is naturally sweet and lends itself well to baking. Smear honey-cinnamon butter on the cobs before grilling them, and omit the cilantro, salt and pepper.

How to Store Grilled Corn on the Cob

Allow any leftover grilled corn on the cob to cool completely to room temperature, then transfer it to a zip-top bag or airtight container. Grilled corn on the cob can last for up to four days in the fridge. Reheat corn on the cob in the microwave, oven, air fryer or grill.

Can you freeze grilled corn on the cob?

Yes, you can freeze grilled corn on the cob. Once cooled, place the cobs in a freezer bag, and freeze them for up to six months. Thaw and reheat the corn before enjoying it again. Just know the corn will be a little mushier than when you first cooked it, but it will still taste great!

Grilled Corn on the Cob Tips

Do you have to wrap the corn with heavy-duty foil?

No, you don’t have to wrap the corn with heavy-duty foil. We do this to keep as much of the flavoring inside as possible during cooking; this gives the butter, sugar, cilantro, salt and pepper a chance to really penetrate the corn kernels. To grill corn directly on the grill, place it on the grates and turn it frequently to prevent burning.

What should you serve with grilled corn on the cob?

Serve grilled corn on the cob with other barbecue recipes—you might as well, since the grill is already lit! For mains, whip up grilled pork chops, marinated ribeyes, barbecue burgers and well-seasoned drumsticks. When it comes to sides, just throw veggies like asparagus, zucchini, bell peppers and spring onions right on the grill.

For non-barbecued foods that still go great with grilled corn on a sunny day, whip up a refreshing cucumber salad, a creamy pasta salad, a classic seven-layer dip or homemade guacamole with a big bowl of tortilla chips. Or, use the grilled corn in this jalapeno popper corn salad.

How else can you cook corn on the cob?

There are several other ways to cook corn on the cob other than on the grill. Whenever I don’t feel like firing up the grill, I like to boil corn on the cob until it’s tender but still fresh. Similarly, you can steam or microwave corn on the cob in just under four minutes. If you want crispy, charred bits like those you’d get from the grill, I recommend air-frying corn on the cob.