Grilled Corn Recipe (Two Ways)

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.

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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And if you like this Parmesan Garlic Grilled Corn recipe, please share with your friends and family. Do you wanna taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Instagram and Facebook for all delicious recipes updates. As always, you are really appreciated for stopping by.