Grilled Corn on the Cob is one the single best summertime food offerings. But that offering is also very much a limited time offer - which means you should eat as much as you can, while you can. Whether you're Team Husk, or Team No Husks Allowed, we've got you covered with these simple grilled corn recipes.
OPTIONAL: Soak the corn for at least 30 minutes, and up to several hours (time permitting).
Prepare grill for medium high heat (375°F – 400°F).
Place the corn on the grill in an even layer. Close the lid and grill 15-18 minutes, turning a quarter of a turn every 4-5 minutes. The corn is done once the husks are well charred on all sides.
Remove from the grill, then season with additional salt and pepper, and butter to taste. See notes for additional seasoning options.
Grilled Corn (Naked)
Remove the husks and silks, then run the cobs under cold running water to further remove any grit or clinging silks. Pat dry.
Rub each ear of corn with 1 teaspoon olive oil, then season with salt and pepper to taste.
Prepare grill for medium high heat (375°F – 400°F).
Arrange the cobs on a grill in an even layer. Close the lid and grill 12-15 minutes, turning a quarter of a turn every 3-4 minutes. The corn is done once lightly charred on all sides and the kernels can be easily pierced with the tip of a paring knife.
Remove from the grill, then season with salt, pepper, and butter to taste. See notes for additional seasoning options.
Notes
Seasoning Options
Classic: Salt and butter. Doesn’t get much better than that!
Herby: fresh corn and fresh herbs are an incredibly good combination. We love fresh basil, but parsley, sage and rosemary are nice options too.
Mexican: a squeeze of lime, a dash of cayenne pepper, chopped cilantro, and queso fresco or cotija crumbled cheese.
Cacio e Pepe: use salted butter, lots of freshly cracked pepper, and lightly sprinkle with grated parmesan cheese.
Old Bay: coat corn with butter and sprinkle on Old Bay (any seasoned salt will do, really). Just be mindful it is seasoned salt so no need for extra.