Grilled corn on the cob is a summer staple at everyone’s cookout. You can’t beat the delicious combination of sweet corn infused with smoky flavors of the grill and garlic herb butter slathered all over it.
GRILLED CORN
Imagine a juicy cheeseburger straight off the grill, hot buttered grilled corn, and a scoop of potato salad on the plate and that is the classic summer meal. It’s the ultimate cookout and summer dinner food.
Corn tastes a million times better off the grill than it does simply boiled. The taste comes from steaming corn in it’s own husks on the grill first and then slathering it in flavorful butter and grilling it naked for a few minutes.
There are so many schools of thought on how the corn should be cooked on the grill. Do we keep husks on or take them off? Boil corn first and then place on the grill? Soak the corn or not? Use foil or grill in naked? Each person will defend their position to the core and I have to tell you, sometimes it just gets a little too complicated.
I’ve tried many methods for grilling corn and it all tastes great because, let’s face it, it’s corn! Corn is delicious and unless you under-cook it or overcook it, you will be pretty happy with the result.
I have my own very easy method for grilling corn and it has not failed me yet. It yields delicious, juicy, tender corn each time and the fuss is minimal.
HOW TO GRILL CORN ON THE COB
I grill corn starting it in the husk and then putting it back on the grill naked. There has never been a need for me to soak the corn in water first because the husks are not exposed to direct flames and it sits far away from the coals to get burned.
Soaking corn before grilling it is done so that the husks don’t catch on fire. I simply cut off the tops of the husk where there are loose leaves and silk sticking out and other loose parts of husk leaves.
Step 1 – In the Husk
Prepare your charcoal until it’s ashed over and make sure the coals basket is at the lowest level, farthest down away from the grate. (If that option is available on the grill. If there are no levels up and down, move the coals to one half of the grill so there is a hotter side and a cooler side.)
Trim the silks and tips of husk leaves sticking out of the top off the corn husk but leave the rest of the corn husk intact. The corn will steam and cook better inside if the the husk is not disturbed.
Lay corn on the grill and close the grill lid. Cook for 15-20 minutes, turning it half way through. Time will depend on the thickness of the corn.
Step 2 – Take off the Husk
Take corn off the grill and carefully, using metal tongs, take off the husk and the silk. (You can also use gloves to brush the silk off the corn easier.)
Cut off and discard husks if you wish. I cut it off because it takes too much space on the grill but some people like to leave it on and tie it for the look. It does have a very nice presentation to leave husks pulled back but it’s not practical if you have to cook several things on the grill.
Step – Back on the Grill
Rub corn with prepared garlic herb butter and place back on the grill. Close the grill and cook, turning it every 2-3 minutes, until lightly charred on all sides.
Take the corn off the grill and serve with some more garlic herb butter.
HOW TO MAKE GARLIC HERB BUTTER
Take butter out of the refrigerator and let it sit on the counter for about 30 minutes to soften. It doesn’t have to be completely soft, but enough to be pliable to be able to mix it with garlic and herbs.
Add butter to a mixing bowl and add pressed garlic and herbs. You can either use a blender or simply mix it with a fork. Mix it until all ingredients are incorporated throughout the butter.
Transfer mixed butter into a small bowl and divide it in half. Keep out one half to rub it all over the corn before putting it back on the grill. Remaining half of butter can be kept in the refrigerator and serve on the side of cooked corn.
HOW TO SERVE GRILLED CORN
The simplest way to serve corn is as a side dish, of course. Serve it with your favorite hamburgers, steaks, hot dogs, and all other meats coming off the grill.
Cut corn kernels off the cob and mix it into a corn salad. To cut the corn, stand the cob in the thickest part, on a large cutting board. Use a sharp knife to slice the kernels off down along the cob. Don’t slice too fast so the kernels don’t fly everywhere.
Add sliced corn to dinner salads, pasta salads, or potato salads.
You can also serve sliced corn as a side dish. Simply cut the corn off the cob and collect it into individual bowls. It’s a better way to serve corn to people who do not want to have to bite it off the cob.
HOW TO REHEAT GRILLED CORN
I find it best to reheat grilled corn in the oven.
Wrap each corn on the cob in aluminum foil but not too tight. Preheat oven to 350° and reheat corn for about 15 minutes, just until it’s hot.
If the corn is cut off the cob, reheat it in a microwave safe bowl covered with a microwave lid, plastic wrap, or damp paper towel. Use lower power setting, 50% or 60%, and reheat it in 30 second increments until hot.
SOME MORE RECIPES TO TRY
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
Grilled Corn on the Cob
Delicious combination of sweet corn infused with smoky flavors of the grill and garlic herb butter slathered all over it.
Ingredients
Garlic Herb Butter:
- 1/2 cup salted butter slightly softened
- 2 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- 3 garlic cloves pressed
Grilled Corn:
- 6 corn on the cob still in husks
Instructions
Garlic Herb Butter
Take butter out of the refrigerator and let it sit on the counter for about 30 minutes to soften.
Add butter to a mixing bowl and add pressed garlic and herbs. You can either use a blender or simply mix it with a fork. Mix it until all ingredients are incorporated throughout the butter.
Divide it in half. Keep out one half to rub it all over the corn before putting it back on the grill. Remaining half of butter can be kept in the refrigerator and serve on the side of cooked corn.
Prepare the grill:
Prepare your charcoal until it’s ashed over and make sure the coals basket is at the lowest level, farthest down away from the grate. (If that option is available on the grill. If there are no levels up and down, move the coals to one half of the grill so there is a hotter side and a cooler side.)
Grilling corn
Trim the silks and tips of husk leaves sticking out of the top off the corn husk but leave the rest of the corn husk intact. The corn will steam and cook better inside if the the husk is not disturbed.
Lay corn on the grill and close the grill lid. Cook for 15-20 minutes, turning it half way through. Time will depend on the thickness of the corn.
Take corn off the grill and carefully, using metal tongs, take off the husk and the silk. (You can also use gloves to brush the silk off the corn easier.)
Cut off and discard husks if you wish.
Rub each corn on the cob with prepared garlic herb butter and place back on the grill. Close the grill and cook, turning it every 2-3 minutes, until lightly charred on all sides.
Take the corn off the grill and serve with some more garlic herb butter.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Leave a Reply