Smoky Grilled Corn on the Cob in Just 15 Minutes

There’s nothing quite like the smell of corn sizzling on the grill on a hot summer day. That perfect char, the sweet kernels popping in your mouth, and that irresistible smoky flavor – it’s pure magic! I still remember my dad teaching me how to grill corn when I was barely tall enough to reach the grates. We’d slather it with butter straight off the fire, laughing as it dripped down our chins. Now it’s my go-to side dish for every backyard BBQ because it’s so simple yet always steals the show. Just a few ears of corn, some butter, and a hot grill transform into something extraordinary. The best part? That amazing contrast between the sweet corn and smoky grill marks that makes everyone ask for seconds.

Why You’ll Love This Corn on the Cob on the Grill

Trust me, once you try corn this way, you’ll never go back to boiling it! Here’s why this recipe is a summer game-changer:

• Effortless perfection: Just 3 ingredients and 15 minutes for restaurant-quality results
• That smoky magic: The grill adds a depth of flavor you just can’t get from stovetop cooking
• Endless variations: Dress it up with spices, cheese, or lime – or keep it simple with just butter and salt
• Crowd pleaser: Kids and adults alike go crazy for those sweet, charred kernels

Seriously, it’s the easiest way to make ordinary corn taste extraordinary. Your BBQ guests will think you’re a grill master!

Ingredients for Corn on the Cob on the Grill

You only need a few simple things to make the most amazing grilled corn:

• 4 ears of corn (husks removed – trust me, we’re going for maximum char here!)
• 2 tbsp butter, melted (the good stuff, please!)
• 1/2 tsp salt (I like coarse kosher salt for that perfect crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

That’s it! Four ingredients for corn that’ll make you the star of every cookout.

Ingredient Notes & Substitutions

Ran out of butter? No sweat – olive oil works great too (though you’ll miss that rich buttery flavor). Feeling adventurous? Swap the pepper for chili powder or add a squeeze of lime after grilling. Pro tip: Don’t skip soaking the corn in water for 10 minutes before grilling – it keeps the kernels plump and juicy instead of drying out over the flames. I learned that the hard way with my first batch of shriveled corn disasters!

How To Make Corn on the Cob on the Grill

Okay, let’s get those golden ears sizzling! I promise it’s easier than you think – just follow these simple steps and you’ll have perfect grilled corn every single time. The secret is all in the timing and that beautiful char you’ll get from turning the corn just right.

Step 1: Prep the Grill

First things first – get that grill nice and hot! Preheat your grill (gas or charcoal) over medium heat (about 350-400°F). While it’s heating up, soak your corn in cold water for 10 minutes. This little trick keeps the kernels plump and juicy instead of drying out over the flames.

Step 2: Season and Grill

Now for the fun part! Brush each ear generously with melted butter – don’t be shy here, this is what gives it that amazing flavor. Sprinkle with salt and pepper, then place them right on the grill grates. Here’s my golden rule: turn the corn every 3 minutes for even cooking. After about 10-12 minutes total, you’ll have perfectly charred, sweet corn that’s ready for devouring!

Tips for Perfect Corn on the Cob on the Grill

After years of trial and error (and a few burnt corn casualties), I’ve nailed down the secrets to absolute grilled corn perfection:

• Soak those husks! If you’re grilling with husks on, soak them in water for 30 minutes first to prevent burning. My grandma taught me this trick!
• Try indirect heat if your corn keeps charring too fast – just move the ears to a cooler part of the grill after the initial sear.
• Baste halfway with extra butter for insane flavor. I keep a little bowl of garlic butter handy for this exact purpose.
• Watch the clock! Overcooked corn loses its sweet pop. 12 minutes max is my golden rule.

Follow these tips and you’ll have corn so good, people will be fighting over the last ear!

Serving Suggestions for Grilled Corn

Oh, the possibilities! My grilled corn becomes the life of every party when I serve it with:

• Classic BBQ: Pile it next to sticky ribs or juicy burgers – the sweet corn cuts through all that smoky richness perfectly
• Taco night: Slice the kernels off and toss them into street tacos with a sprinkle of cotija cheese (my personal favorite!)
• Summer salads: Mix charred kernels into a fresh tomato and avocado salad for that perfect crunch

For extra wow factor, set up a topping bar with lime wedges, chili powder, and fresh herbs. Watch your guests go wild customizing their ears!

Storing and Reheating Grilled Corn

Got leftovers? No problem! Wrap those golden ears tightly in foil and they’ll keep in the fridge for 2 days. When you’re ready for round two, I always reheat mine right on the grill for 2-3 minutes to bring back that smoky flavor. In a pinch? The microwave works too – just zap it for 30 seconds at a time until heated through. Pro tip: Add a fresh pat of butter when reheating to bring it back to life!

Corn on the Cob on the Grill FAQs

Over the years, I’ve gotten asked every question imaginable about grilling corn – so let me save you the guesswork with my hard-earned knowledge!

Can you grill corn with the husks on?

Absolutely! In fact, my dad swore by this method. Just soak the husks in water for 30 minutes first (this prevents burning), then grill them on medium heat for 15-20 minutes, turning occasionally. The husks steam the corn inside – it’s delicious, though you won’t get those gorgeous char marks I love.

How do I know when my grilled corn is done?

Look for kernels that are bright yellow and slightly shrunken – they should look plump but not wrinkled. Give one a poke with your tongs; it should feel tender but still have a slight snap. If you see deep brown grill marks and smell that sweet, toasty aroma? That’s your cue to take it off!

What’s the best grill temperature for corn?

Medium heat (about 350-400°F) is the sweet spot – hot enough to get a nice char but not so hot that the corn dries out before cooking through. If your grill has hot spots (most do!), rotate those ears every few minutes for even cooking.

Still got questions? Drop them in the comments – I’ve probably burned through every possible corn scenario over 20 summers of grilling!

Nutritional Information

Let’s keep it real – we’re not eating grilled corn for diet points! But for those curious, here’s the scoop per golden ear (values are estimates, of course):

• 120 calories of pure summer joy
• 6g fat (mostly from that glorious butter we slathered on)
• 17g carbs – nature’s candy at its finest

Honestly though? The real nutrition is in the smiles it brings to your BBQ table. Totally worth every delicious bite!

Share Your Grilled Corn Creations

Show me your golden, buttery masterpieces! Tag me on Instagram or leave a comment – I can’t wait to see your grilled corn triumphs (and maybe even your happy accidents too).

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