How to prepare grilled corn on the cob: the best way! This easy method brings out charred, smoky, tender, and sweet.
When it’s time to fire up the grill for the season, there’s nothing like Grilled corn on the cob! It’s smoky, tender, charred, and sweet: a crunchy blast that hits every taste bud on your tongue. If you don’t make yours like this: you have not lived (Once again!). Make a batch with this easy method, memorize it, and repeat all summer long.
More ways to cook corn? Go to How to cook corn on the cob.
Ingredients for grilled corn on the cob
Grilled corn is so easy: you only need two ingredients! And then of course the sauce of your choice (see below). Here’s everything you need for the best grilled corn on the cob:
- Corn on the cob: ripe and in season! There’s nothing worse than boring, tasteless corn. Only do this when the corn is juicy and in season.
- Oil: Using a neutral oil like grapeseed, vegetable, or sunflower oil is nice to keep the palate neutral, but you can use olive oil as well.
How to Grill Corn (Basic Steps)
It is best to cook grilled corn on the cob directly on the grill grate: without the shell! That’s right: no foil, no wrapper: just bare corn kernels. It makes the best char marks and comes out tender and crispy. This is how long corn should be roasted (or jump straight to the recipe):
- Preheat grill to medium heat: it is 375 to 450 degrees.
- peeling corn or tie the leaves together to form a handle (see below).
- Grill the cobs directly on the oven racks Flip until black on all sides, 12 to 15 minutes. *Would you like to grill it en papillote? It takes 20 to 25 minutes. Click here.
do you have a smoker Try smoked corn on the cob.
Tie the envelope into a handle!
For our grilled corn on the cob, we go even further than most recipes. Instead of removing the peel, tie it together to form a makeshift handle for eating! It makes the dirty work of eating corn on the cob a breeze. You don’t have to follow the tie-down method, you can just hull the corn. But it’s a fun feature if you have the time! Here are some tips for this method:
- Be patient! This method takes a little longer, but it’s worth it. For 8 ears of corn it takes about 15 minutes.
- Start with the outermost leaf. Roll the outermost sheet down first. Then peel off one leaf at a time, gradually working your way around the corn.
- The cracks are ok. You may notice that some sheets tear when you remove them: this is perfectly normal! Just peel off the remaining leaves – it doesn’t have to be perfect.
Sauces for grilled corn!
Here’s the fun part: something to spread on your grilled corn on the cob! Of course you can have your own ideas. But here are some of us:
- Butter and Salt: The classic melted butter and salt is always transcendent.
- Butter and Parmesan: Brush with butter, then add grated parmesan and chopped fresh herbs like basil, thyme or oregano.
- Elote (Mexican Grilled Corn): One of our favorite ways to serve corn is with elote, or Mexican street corn. The creamy, flavorful sauce is out of this world with crumbled cheese, lime and cilantro.
- Chili Lime Mayonnaise: Or go a little simpler with this Chili Lime Mayonnaise.
- Yum yum sauce: This sauce is exactly what it sounds like: delicious on top.
Optional method: grilled corn in foil!
Another way to toast corn? use aluminum foil. This recipe for grilled corn en papillote is a simple method and above all without intervention. In fact, you can “set and forget” while you prepare the rest of your dinner! It comes out nice and moist and delicious.
The difference between this “perfect” method and the foil method? It doesn’t get the beautiful char markings and doesn’t taste smoky and crispy. It has more of the texture of cooked corn. But if you like foil, check out our recipe for Grilled Corn in Foil.
Ways to use roasted corn
There are so many ways to use grilled corn besides eating it on the cob! Add a few extra ears to the grill to cook up these delicious salads:
This recipe for grilled corn on the cob is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
How to prepare grilled corn on the cob: the best way! This easy method brings out charred, smoky, tender, and sweet.
- 8th corn on the cob
- 1 tbsp Oil: Olive Oil, Grape Seed, Vegetables, Sunflower
- To serve: butter and salt (or plant-based butter for vegans)
- Heat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Shell the corn by peeling and holding the outer layers one at a time, face down, away from the cob. When you’re done, use kitchen twine or twine to tie the leaves together (see photos). This step is optional; It’s a natural handful to eat the corn. Otherwise just peel the corn.
- Using your hands, rub the oil evenly over each cob.
- Place the corn directly on the cooking grates and cook until it begins to blacken, then flip. Cook until black on all sides, about 12 to 15 minutes total. Serve immediately with butter and salt, and use the bound peels as a handle for easy tasting.
- Category: garnish
- Method: Goal
- Kitchen: Vegetables
- Diet: vegan
Keywords: Grilled corn, how to grill corn
More grilled vegetables
Grilled vegetables are our simple and healthy summer side dishes! Here are some of the best grilled vegetables you can find:
- Grilled potato wedges, potatoes en papillote, sweet potatoes or classic carrots!
- Onions, peppers, peppers and onions, zucchini, skewers and squash Perfect for summer.
- Portobello or Mushroom Skewers Packed with meaty, smoky flavor.
- Asparagus, green beans, avocado, pak choi or Brussels sprouts Unique, delicious and easy.
- Romaine, Cabbage or Kale These leafy greens are fantastic grilled.
- Cauliflower or Broccoli Charred florets of goodness.
- Pineapple or Grilled Apples A nice sweet finish!
