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Grilled Corn on the Cob

This grilled corn on the cob recipe features fresh, sweet corn husked carefully to keep the silk intact, then grilled over medium-high heat until the kernels blister and blacken slightly. Brushed with melted butter and seasoned with salt, the corn develops a smoky, charred exterior with tender, juicy kernels inside, creating a perfect summer side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 4 ears fresh corn on the cob preferably with tight kernels and bright green husk
  • 2 tablespoons unsalted butter melted
  • to taste coarse sea salt adjust to preference

Equipment

  • Grill
  • Tongs

Method
 

  1. Start by carefully shucking the corn, gently peeling back the husks without dislodging the silk, keeping it moist and intact.
  2. If desired, soak the husked ears in water for 15-20 minutes to prevent burning and enhance smoky flavor during grilling.
  3. Preheat your grill to medium-high heat, giving it at least 10 minutes to reach the right temperature, until it’s hot and slightly shimmering.
  4. Place the soaked or dry husked ears onto the hot grill, positioning them directly over the heat source.
  5. Listen for the kernels to start popping gently and watch for the husks to begin blackening and blistering, turning occasionally with tongs to ensure even charring.
  6. Grill for about 10-15 minutes, turning every few minutes to develop a consistent blistering and smoky char across all sides.
  7. Once the kernels are golden, blistered, and slightly blackened in spots, carefully remove the corn from the grill using tongs.
  8. Brush the hot corn generously with melted butter, allowing it to melt into the kernels and add richness.
  9. Sprinkle with coarse sea salt to taste, then serve immediately to enjoy the smoky, buttery flavor and tender, juicy kernels.