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The Best Grilled Corn on the Cob Recipe

The Best Grilled Corn on the Cob

Fresh corn is brushed with oil, seasoned simply, grilled over medium-high heat, and finished with butter for a smoky, tender side dish. Lightly charred kernels and rich melted butter make every bite irresistible.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears Fresh corn on the cob
  • 2 tablespoons Olive oil or vegetable oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
For Serving
  • 3 tablespoons Unsalted butter, softened or melted

Method
 

Step-by-Step
  1. Remove the husks and silk from six ears of corn. Rinse the ears, then dry them thoroughly with a clean kitchen towel.
  2. Brush the corn evenly with two tablespoons of oil. Sprinkle all sides with one teaspoon kosher salt and one-half teaspoon freshly ground black pepper.
  3. Preheat the grill to medium-high heat, approximately 400–450°F (200–230°C). Clean the grates and lightly oil them.
  4. Place the corn directly over the heat and grill for 10–15 minutes, turning every 2–3 minutes. Continue until the kernels are tender and several sides show light char marks.
  5. Remove the corn from the grill and brush it with three tablespoons of softened or melted unsalted butter. Serve immediately, adding more salt if desired.

Notes

Dry the shucked corn well for better browning, turn it frequently, and avoid prolonged cooking because fresh corn can become tough. For an alternative, grill corn in its husk for approximately 15–20 minutes, turning every few minutes, then remove the husk during the last few minutes for direct charring.