Description
Grill fresh corn directly on hot grates for irresistible smoky-sweet flavor. This easy method creates perfect char marks in just 15 minutes. No foil needed. Corn cooks alongside your BBQ mains, keeping your kitchen cool while delivering restaurant-quality results.
Ingredients
4 ears fresh corn on the cob
3 tablespoons olive oil
Salt to taste
Black pepper to taste
4 tablespoons butter for serving
Mexican street corn seasoning (optional)
Instructions
1. Heat grill to medium-high, around 400-450°F. Clean grates and oil them lightly to prevent sticking.
2. Remove all husks and silks from corn. Rinse under cold water and use vegetable brush to scrub away remaining silk. Pat dry.
3. Place shucked corn directly on hot grill grates. Brush all sides with olive oil while rotating with tongs.
4. Let corn cook 8 minutes undisturbed. Then turn every 3-4 minutes until all sides show golden-brown charring. Total cooking time 13-15 minutes.
5. Transfer grilled corn to platter. Immediately sprinkle with salt and pepper. Add pats of butter while hot. Serve right away.
Notes
Select fresh corn with plump kernels, green husks, and brown silk tassels. Peak season July through September.
High-heat oils like olive, avocado, or grapeseed prevent sticking and create beautiful char marks.
Soak corn in cold water 10 minutes before grilling for extra juiciness (optional).
Brush oil on while corn is already on grill for even coating without waste.
For Mexican street corn, slather with mayo, roll in cotija cheese, sprinkle with chili powder, and squeeze lime.
Cut leftover grilled corn off cob for salads, tacos, or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 170
- Sugar: 6g
- Sodium: 14mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg