Grilled corn on the cob is probably one of the easiest side dishes to serve at BBQs. That little kiss of smoke and charring will transform simple corn into delicious, sweet morsels of goodness.
The best part is changing up the flavor profile to suit your needs. Want a simple side dish? Serve your grilled corn on the cob with a pat of butter. Need something with a little more pizzazz? Dress your grilled corn with maple butter, Indian spices, or Old Bay seasoning.
Serve grilled corn alongside pulled pork sandwiches, brisket, or burgers. Grilled corn is easy to make, budget-friendly, and versatile! You can even use it in jalapeno popper corn.
Do you leave the corn husks on or take them off before grilling?
It depends on your preference. Removing the husks will yield a slightly charred finish and is ideal for faster cooking. However, you can leave the husks intact for longer cooking times in your smoker. If you plan to leave the husks on, gently pull them back, remove all the silk, and return the husks to their original position before grilling. If you plan to grill them without the husks, you can either pull them back and tie them or remove them entirely.
How long do I soak corn before grilling?
Soak whole corn for 30-60 minutes in cold water. This step is important if you plan to grill the corn with the husks.
How to grill corn on the cob
- Remove husks and threads from the ears of corn. Cut the knobs off the bottom of each corn cob.
- Preheat the grill to medium heat or 375 degrees F.
- Brush each corn cob with a little olive oil.
- Place corn on the grill (or reduce heat), and cook for 8-10 minutes, rotating often, until tender.
- Remove corn from the grill and place them onto a large serving platter. Serve with butter and a little salt.
- If you plan to cook the corn with the husks on, it will take 20-25 minutes.
Recipe Variations
In addition to the method detailed earlier, use these 3 methods to maximize flavor!
Indian Street Corn
- 6 ears of corn, husks and silk removed
- 1/4 cup softened butter
- 1 1/2 teaspoons garam masala
- 1 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1 lemon
- 1/4 cup chopped cilantro
- 2-3 tablespoons chopped red onion
- Lime wedges
- Combine the butter with the masala, cumin, coriander, black pepper, salt, and cayenne.
- Brush the mixture onto the corn before placing them on the grill—cook as directed above.
- Garnish with cilantro and red onion, and serve with lime wedges.
Maple Butter Corn on the Cob
- 6 ears of corn, husks and silk removed
- 2 tablespoons olive oil
- 3/4 cup room temperature butter
- 1/4 cup real maple syrup
- 1 tablespoon chopped chives
- Combine butter with maple syrup and set aside.
- Brush corn with olive oil and cook as directed above.
- Once cooked, slather grilled corn on the cob with maple butter mixture. Garnish with chopped fresh chives.
Old Bay Grilled Corn
- 6 ears of corn husked and threads removed
- 1/3 cup room temperature butter
- 2 tablespoons Old Bay seasoning
- 1/4 teaspoon salt
- 2 large lemons cut into quarters
- Combine butter with Old Bay seasoning and salt.
- Brush mixture evenly onto each corn cob, and cook as directed above.
- Drizzle each grilled corn on the cob with Comeback Sauce and serve with lemon wedges.
Can you use frozen corn on the grill?
Yes, you can certainly grill frozen corn on the cob. However, there are a few things to know. One, frozen corn is blanched before packaging and freezing. That means that they need less time on the grill. The blanching and freezing process will give it a soft exterior once defrosted. We recommend wrapping them in a foil packet with butter and seasonings before they bit the grill. Avoid placing defrosted corn directly on the grates.
More corn recipes!
- Smoked Corn
- Mexican Street corn
- Thai Street Corn
- Bacon Wrapped Corn Skewers
- Cheddar and Chive Corn Pudding
- Texas Creamed Corn
- Skillet Cornbread
Grilled Corn on the Cob (4 Ways)
Ingredients
- 6 ears of corn husks and silk removed
- 3/4 cup room temperature butter
- salt to taste
Instructions
- Remove husks and threads from the ears of corn. Cut the knobs off the bottom of each corn cob.
- Preheat the grill to medium heat or 375 degrees F.
- Brush each corn cob with a little olive oil.
- Place corn on the grill (or reduce heat), and cook for 8-10 minutes, rotating often, until tender.
- Remove corn from the grill and place them onto a large serving platter. Serve with butter and a little salt.
- If you plan to cook the corn with the husks on, it will take 20-25 minutes for the corn to cook.
- Please see the notes section below for variations and how to grill frozen corn.
Notes
- 6 ears of corn, husks and silk removed
- 1/4 cup softened butter
- 1 1/2 teaspoons garam masala
- 1 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1 lemon
- 1/4 cup chopped cilantro
- Lime wedges
- 6 ears of corn, husks and silk removed
- 2 tablespoons olive oil
- 3/4 cup room temperature butter
- 1/4 cup real maple syrup
- 1 tablespoon chopped chives
- 6 ears of corn husked and threads removed
- 1/3 cup room temperature butter
- 2 tablespoons Old Bay seasoning
- 1/4 teaspoon salt
- 2 large lemons cut into quarters
