Grilled Corn Recipe (Two Ways)

This Grilled Corn Recipe is juicy, tender, super flavourful and easy to make. Enjoy this favourite summer side dish!

Course Side Dish

Cuisine American

Keyword gluten-free, healthy, side dish, Special Diet, spring, summer, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 130kcal

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.

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.

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.

The nutrition information is for 1 corn on the cob and 1/5 teaspoon of butter.
If you do not have parsley, you can use cilantro or basil.
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.