This Grilled Corn Recipe is juicy, tender, super flavourful, and juicy. Enjoy this favourite summer side dish! It’s practically mandatory as a BBQ side dish and everyone will want a second corn on the cob. It is so easy to make on the grill in a few simple steps.
Summer is not complete without enjoying an ear of grilled corn. This recipe always yields deliciously sweet and perfectly savoury corn that everyone will love. Learn how to grill corn perfectly every time with this recipe.
If you’ve got an abundance of corn, try my Corn Shrimp Salad Recipe, Cajun Shrimp Skewers with Corn Salad, or Sheet Pan Shrimp Boil Recipe. Or, if you’re in a soup mood, try this Instant Pot Taco Soup Recipe!
I think everybody will agree with me that nothing says summer quite like grilled corn on the cob. Well… maybe ice cream, popsicles, and light salads too… hahahah! So, let’s say that grilled corn is one of the summer favorites! Better like that, right? I know that we all love grilled corn with melted butter and a little bit of salt over it.
It’s crisp and juicy, sweet and saltly, and beyond easy to make in 30 minutes or less. Grilled corn is honestly such a simple recipe, but I can enjoy it every day and not get sick of it. Are you the same? Especially when corn on the cob is super cheap during peak season, it’s a side dish perfect for any occasion.
How To Make Grilled Corn
Ingredients
- Corn — Fresh ears of corn are best. I buy the corn with the husk on it as it’ll help keep it fresh longer in the fridge.
- Butter — I use unsalted butter since the parmesan is salty, so you don’t want to add extra salt to the corn.
- Salt and black Pepper
- Parsley — Freshly chopped parsley is ideal.
Instructions
Prepare the grill:
- If you need to clean the grates, use a steel grill brush to do so. Dip a wad of paper towel into cooking oil and then wipe the grill grates. This step is important to prevent the corn from sticking to the grates.
- Turn all burners on medium-high, cover, and heat the grill until it reaches 400 degrees F.
Grilling Corn in the Husk:
- Place the corn husks in a large pot or bucket or container and cover the corn with water. Let the corn soak in water for about 15-20 minutes. Remove the corn from the water pat or shake the water off of the corn husk.
- Place the corn over direct heat for 20-25 minutes. Don’t forget to turn the corn every five minutes.
- Remove the corn from the grill. Let it cold down for 1 minute. Carefully remove the husk.
- Spread butter on the corn and season with salt and pepper.
Grilling Corn without the Husk
The second method for cooking sweet corn on the grill is to remove the husk. This way to cook is delicious and often results in a bit more char.
- Preheat grill to 400F. I made my grilled corn on a gas grill, but you can make it on a charcoal grill too.
- Remove all the husks and silks from the corn. You can tear them off completely or leave them hanging on the bottom.
- Place corns on the grill and grill them for 15-20 minutes or until they are bright yellow.
- Remove the corns from the grill and place them on a plate.
- Add some pats of butter over corn and then sprinkle salt, black pepper and parsley before serving.
Tips for the Best Grilled Corn on the Cob
- Make sure to turn the corn on the grill often, so they cook evenly and do not burn.
- If the butter had solidified between the time it was melted and the time you’re grilling, you can just add the butter back to the microwave to melt it again.
- If you don’t have parsley, feel free to swap it for any other fresh herbs.
- Keep an eye on the time as you do not want to overcook the corn. It can become chewy and lose that satisfying crispy crunch.
Can I Leave the Husks On?
If you want to leave the husks on the corn, you can. I recommend soaking the corn in some water ahead of time to prevent the husk from catching on fire and the moisture will help the corn steam on the grill.
What Else Can I Add To The Grilled Corn?
After brushing the corn with butter, you can add an assortment of seasoning to the corn. Some of my favourites are listed down below. Feel free to experiment and share with me what your go-to seasonings are!
- Cajun seasoning
- Tajin seasoning
- Chili powder and lime juice
- Herb butter
- Chipotle chili powder
- Smoked paprika
- Sweet paprika
- Garlic powder
- Parmesan cheese
- Cotija Cheese
How to Pick the Best Corn
The peak season for corn is usually between May and September. When you’re at the market, keep these tips in mind when selecting the corn:
- The husk should be tight and green with golden brown tassels.
- The brown tassels should feel slightly sticky and moist.
- The kernels should look thick and plump.
- Skip the corn if the husks are brown and dry.
- Skip the corn if the tassels are dried out.
- When feeling the kernels, if you feel gaps, it means it’s probably missing kernels, or they’ve dried up.
Storage
Fresh corn in the husk should be placed in a plastic bag (loosely) before going into the refrigerator. It should last 1 to 3 days. Avoid removing the husks until ready to enjoy, as it’ll keep the corn moist. Leaving corn outside of the bag and removing the husk can lead to the kernels drying out, making it taste starchy.
Cooked grilled corn cob (leftovers) can be kept in the fridge for up to 4 days. Either tightly wrap it up or place it in an airtight container.
You can also freeze cooked corn. You can remove the corn on the cob and freeze the kernels and use it as you would with store-bought frozen corn, or simply freeze the whole cob. Frozen corn lasts for up to 3 months in the freezer.
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Grilled Corn Recipe (Two Ways)
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Ingredients
- 4 ears fresh corn
- 2 tbsp butter
- Sal and black pepper
- 1 tsp freshly chopped parsley
Instructions
Prepare the Grill
- If you need to clean the grates, use a steel grill brush to do so. Dip a wad of paper towel into cooking oil and then wipe the grates. This step is important to prevent the corn from sticking to the grates. Turn all burners on medium-high, cover, and heat the grill until it reaches 450 degrees F.
Grilling Corn in the Husk
- Place the corn in a large pot or bucket or container and cover the corn with water. Let the corn soak in water for about 15-20 minutes. Remove the corn from the water and shake the water off of the corn husk.
- Place the corn over direct heat for 20-25 minutes. Don't forget to turn the corn every five minutes.
- Remove the corn from the grill. Let it cold down for 2 minutes. Carefully remove the husk.
- Spread butter on the corn and season with salt and pepper.
Grilling Corn without the Husk
- Remove all the husks and silks from the corn.
- Place corns on preheated grill and cook them for 15 minutes or until they are bright yellow.
- Remove the corns from the grill and place them on a plate.
- Spread garlic over corn, season with salt and pepper and sprinkle some chopped parsley before serving.
Tips
- The nutrition information is for 1 corn on the cob and 1/5 teaspoon of butter.Â
- If you do not have parsley, you can use cilantro or basil.Â
- To store: Store leftover grilled corn wrapped in the fridge for up to 4 days.
- To reheat: You can gently microwave the corn or eat it chilled.
- To freeze: Tightly wrap in plastic and then transfer it to a freezer-safe bag and freeze for up to 3 months.Â
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Annie @ The Garlic Diaries says
Ironically, I tried to make Parmesan garlic grilled corn as a blog post a few weeks ago, and it didn’t work out super well!! So I’ll need to give your version a shot :).
Sues says
This is my kind of corn!! Definitely going to try this before summer is over 🙂
Olivia says
You’ll love it 😉