Roasted Corn on the Cob

How to Grill Corn on the Cob on the Grill

Grilled corn couldn’t be easier! It can be done in a few simple steps:

1. To prepare the grill: Brush oil on grill grates.
2. To prepare the corn: Shell the corn, remove the shreds, then butter and season.
3. Baked: Cook the corn directly over medium heat until cooked through and with char spots, rotating every few minutes!
4. Season again and serve: Add extra salt and butter and serve hot.

Corn on the Cob FAQ

Should corn be cooked before roasting?

No! This is one of the best parts of making corn on the grill. It can be cooked without additional steps such as boiling beforehand.

Do I have to soak the corn before roasting it?

No! While soaking the corn in a salt and water mixture can help it retain moisture in some cases, I’ve found that this recipe is not needed. We roasted it hot and fast, so there wasn’t enough time for the corn to dry out. It’s sweet and juicy with no extra steps!

Can you roast corn without foil?

Absolutely! In fact, I recommend grilling the corn on the open cob. That’s what gives it that delicious burnt look, and I personally don’t like cooking with aluminum foil!

If it’s wrapped in foil, it will replace the steam. While that’s good, it doesn’t have the grilled smoky flavor we’re looking for from grilled corn on the cob!

Should you roast corn without the husk?

yes! Roasting corn on the cob on the grill, removing the husk, is a great way to get that charred, nutty, and smoky flavor. Without the husk to act as a barrier, the sugars in the corn are exposed to high temperatures. This caramelizes them, adding a delicious depth that cannot be produced using any other method.

I highly recommend removing the husks for the best grilled corn on the cob.

How long do you roast the corn?

While grilling corn on the cob may vary slightly in time, it usually takes about 20 minutes straight over medium heat to achieve perfectly grilled corn. Don’t forget to spin every 5 minutes or so to keep those char spots around!

Service suggestion

Grilled Corn on the Cob is the perfect summer side dish next to your favorite BBQ recipes!

Put your corn on the cob…

How to store

Leftover grilled corn will keep in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350ºF oven until heated through.

You can freeze corn too, you just want to do that leave stick. To freeze grilled corn, use a sharp knife to scrape the kernels off the cob. Transfer them to a container or bag and freeze for up to 1 month.

fun and unique decorating ideas

Get creative with compound butter

Compound butter is just a blend of softened butter and delicious ingredients like herbs and spices. I love adding classic Southern-style spices like celery seed, white pepper, and cayenne to our butters.

Leftover Corn Recipes

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Roasted Corn on the Cob

This grilled corn on the cob is the perfect summer side dish. It’s sweet, perfectly charred, and deliciously buttery. No soaking or foil required!

• 6–8 Ears of fresh corn, husks and silks removed (see Notes)
• 2 tablespoons butter, more to taste
• salt, to taste
• Appropriate amount of pepper

1. Preheat the grill to 350ºF, then brush or spray the grill grates with oil.
2. Remove the husk from the corn and remove the silk (thin threads attached to the corn).
3. Rub each ear of corn with unsalted butter, salt, and pepper.
4. Heat directly on a medium heat grill (350ºF).
5. Rotate when black spots appear and kernels darken in color (about 5 minutes) until ears are evenly cooked (usually 20 minutes). Focal spots appear in the ears!
6. Add salt, butter and salt and serve hot.

notes

• Look for bright yellow corn with golden silk. Plus as much as possible ideally local and non-GMO!