This recipe will show you how to grill up some delicious corn on the cob in three different ways. So fire up your grill and get ready to enjoy some of the best corn of your life!
Course Dinner, lunch, Side Dish
Cuisine American
Keyword Grilled corn, Grilled corn in foil, Grilled corn on the cob
Soak the cleaned corn (with or without the husk removed) covered in water for 30 minutes to 8 hours. Remove the corn from the water and shake off the excess.
To Grill Directly On Grill
Preheat the grill to medium-high heat.
Place ears of corn on the grill and cook 15 to 20 minutes, turning every five minutes or so.
Once the corn is cooked to your liking, remove it from the grill, peel off the husks and serve with butter, salt & pepper.
Serve coated in butter, salt, and pepper.
To Grill in Foil
Preheat grill to medium-high heat.
Place the ears of corn on a large sheet of foil. Add butter, salt, and any other seasonings you like. Then, fold up the foil, so it’s sealed around the corn.
Place the foil packet on the grill, close it, and cook for 15-20 minutes, or until the kernels are cooked through.
Carefully open packets - the steam will be hot. Coat the corn in the butter mixture before serving.
To Grill On The Stove
Preheat a grill pan on the stove over medium-high heat. Place ears of corn on the grill pan and cook 15 to 20 minutes, turning every five minutes.
Serve coated in butter, salt, and pepper.
Video
Notes
If you can find fresh corn, use it! Fresh corn is always the best and will give you the finest flavor. If you can’t find fresh corn, frozen will work in a pinch. Just be sure to thaw it completely before grilling.
Pre-soak your corn for more evenly cooked kernels.
Grill over medium-high heat to caramelize the sugars.
To test for doneness – use a knife to pierce one of the kernels. If the knife slides right in, it’s ready! If it’s still tough, give it a few more minutes on the grill.
Add butter and salt while the corn is hot off the grill for maximum flavor!