Easy Grilled Corn

by Sabrina Snyder

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6 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Easy Grilled Corn is the best side dish for a cookout! Fresh corn on the cob grilled in the husk for tender, crisp grilled corn every time!

The next time you make a corn recipe like Corn Salsa, or Mexican Corn Salad take it to the next level using this simple grilling method. This easy Side Dish is perfect for all your summer cookouts from the 4th of July to Labor Day!

grilled yellow kernels on a cob stacked on one another on a white plate
corn covered in butter and spices on a baking sheet

Sabrina’s Easy Grilled Corn Recipe

This Grilled Corn is so easy, you’ll be making it all summer long! If this is your first time grilling corn, there are some great tips in this post to make sure you get perfect corn every time.

Recipe Card

Dinner, then Dessert

Grilled Corn Recipe

Easy Grilled Corn is the best side dish for a cookout! Fresh corn on the cob grilled in the husk for tender, crisp grilled corn every time!
Yield 6 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
grilled yellow kernels on a cob stacked on one another on a white plate
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Ingredients
 

  • 6 ears corn
  • 6 tablespoons butter , softened
  • salt and pepper to taste
  • olive oil , for grill

Instructions

  • Preheat grill to medium-high heat and lightly brush olive oil on grates.
  • Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  • Wrap each ear of corn tightly in aluminum foil. Place corn on the hot grill.
  • Cook approximately 30 minutes, turning occasionally, until corn is tender.

Nutrition

Calories: 178kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 246mg | Fiber: 2g | Sugar: 6g | Vitamin A: 518IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.5mg

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Sabrina’s Tips

I cut the corn off the cob with a sharp knife. To make it easier, I chop off one end so the cob can stand flat on the cutting board. Then I carefully slice downward, using a gentle sawing motion and cutting a few rows of kernels at a time.

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About this Recipe

Grilling corn is one of my favorite ways to prepare it because it develops a delicious char flavor while enhancing its natural sweetness. In this recipe, I leave the husks on to help steam the corn as it cooks, resulting in kernels that are tender, crisp, and perfectly charred. A light coating of unsalted butter adds just enough richness without overpowering the fresh corn flavor, and you can easily customize it with simple seasonings like salt and pepper or extras such as chili powder or garlic powder.

Recipe Tips & Tricks

  • Soak the corn husks in water for a couple of hours before grilling, especially if you don’t use aluminum foil. This keeps the husks from burning and keeps more moisture in.
  • Don’t overcook your corn. Keep an eye on the grill temperature to make sure it doesn’t go too far above medium-high heat.
  • Grilled Corn is supposed to be tender yet crisp when you bite into it. Unlike boiled corn, the corn kernels remain pretty firm.
  • Use the freshest corn you can. Avoid buying the partially husked corn in packages or frozen corn. They can be used in a pinch, but fresh sweet corn is best!

Pairing Suggestions

Grilled Corn is the perfect side dish for all your favorite comfort foods. Smokey Slow Cooked Ribs, Grilled Pork Tenderloin, and Fried Chicken are great main dishes to serve with corn. No need to even make other side dishes if you want a light summer meal!

How to Store

  • Serve: Grilled Corn on the Cob can be at room temperature for up to 2 hours before it should be stored.
  • Store: Cool corn completely and remove husks. Place corn in a sealed bag and refrigerate for up to 5 days.
  • Freeze: Wrap husked corn tightly in aluminum foil and store in a freezer safe bag for up to 10 months.

Oven Roasted Corn

If you don’t have a grill, you can make this corn in the oven. To roast corn, simply prepare as usual and bake directly on the oven rack for 30 minutes at 350 degrees F.

Variations

  • Corn Husk: If you bought corn without a husk, use aluminum foil instead to create that seal to steam the corn on the grill.
  • Seasonings: Your favorite seasonings go great with Grilled Corn. Before wrapping corn husk, sprinkle chili powder, Ranch Dressing Mix, or Taco Seasoning for different delicious flavors.
  • Butter: Use seasoned herb butter for more flavor. You can brush your ears of corn with olive oil before grilling for a Vegan Grilled Corn recipe.

Grilled Vegetable Sides

Collage of corn on the cob

These photos were in a previous version of this post:

cooked yellow corn with husks attached to the ends on a serving plate
yellow corn on top of a piece of foil ready for grilling
cooked yellow corn on a serving plate
collage of yellow corn covered in butter with one wrapped in foil
Corn collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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