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Grilled Corn on the Cob Recipe

Fire up the grill for this classic American grilled corn on the cob—juicy, smoky kernels with caramelized char and natural sweetness that make it the ultimate summer BBQ side. No soaking required for husk-off method, ready in 25 minutes for effortless crowd-pleasing flavor.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 ears fresh corn on the cob, husks on
  • 1/4 cup (60g) unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (optional)

Equipment

  • Grill (gas or charcoal)
  • Tongs
  • Basting brush
  • Large bowl for soaking

Method
 

  1. grilled corn on the cob recipeCard1
  2. Step 1: Prep the corn by pulling back husks without removing, stripping silk, rinsing, then soaking husk-on in cold water for 10-15 minutes. This steams internally for juicy results—pat dry excess water before grilling.
  3. Step 2: Preheat grill to medium-high (400-450°F), oil grates, and place corn directly on. Grill 15-20 minutes, turning every 5 minutes until husks char and kernels tenderize—pierce to check juiciness.
  4. Step 3: Rest 5 minutes, peel husks back, slather with butter, season with salt and pepper. Serve hot for peak flavor.

Nutrition

Calories: 90 | Carbohydrates: 19 | Protein: 3 | Fat: 1 | Fiber: 2 | Sugar: 6

Notes

STORAGE: Refrigerate in airtight container up to 3 days. Reheat on grill 5 minutes.
MAKE AHEAD: Soak and grill ahead, store husked.
SUBSTITUTIONS: Olive oil for butter (dairy-free); fresh lime for salt (low-sodium).
PRO TIPS: Turn precisely every 5 minutes for even char; use husk as handle to avoid burns; compound butters elevate taste.
SERVING SUGGESTIONS: Pair with burgers, ribs, or salads; top with chili-lime for elote style; cut kernels for sides.
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