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Grilled Corn on the Cob is a summer staple that never disappoints. The smoky flavor from the grill combined with the buttery goodness makes this dish irresistible. Perfect for BBQs, picnics, or just a casual dinner at home, this simple recipe will have everyone coming back for seconds. Let's get grilling!
Grilled Corn on the Cob Recipe
Ingredients:
- 4 ears husked corn
- 2 tbsp melted butter
- 1 tsp salt
- 1 tsp freshly ground black pepper
Instructions:
- Preheat your grill to medium-high heat.
- Brush each ear of corn with melted butter.
- Sprinkle with salt and pepper.
- Place the corn on the grill, turning occasionally, until charred and tender, about 15 minutes.
- Remove from grill and serve hot.
What You Will Need
Read more: Instant Pot Mexican Street Corn Recipe
What you will need to make grilled corn on the cob
- Corn: Fresh ears provide a sweet, juicy base that chars beautifully on the grill, adding a smoky flavor.
- Butter: Melting butter enhances the corn's natural sweetness and helps the seasoning stick better.
Tools and Instruments Required
What tools/instruments will be needed to make grilled corn on the cob
- Grill: Provides the necessary heat to cook the corn evenly, giving it a smoky flavor and charred texture.
- Basting brush: Essential for applying melted butter evenly on the corn, ensuring each ear is well-coated.
- Tongs: Helps turn the corn on the grill without burning your hands, allowing for even cooking.
- Serving platter: Useful for placing the cooked corn, keeping it warm and ready to serve.
Grilled Corn on the Cob Recipe
Ingredients:
Main Ingredients
- 4 ears corn husked
- 2 tbsp butter melted
- 1 tsp salt
- 1 tsp black pepper freshly ground
Instructions:
- Preheat your grill to medium-high heat.
- Brush each ear of corn with melted butter.
- Sprinkle with salt and pepper.
- Place the corn on the grill, turning occasionally, until charred and tender, about 15 minutes.
- Remove from grill and serve hot.
Notes:
Read more: Microwave Corn on the Cob Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Husk the corn and brush with melted butter.
- Season with salt and pepper.
- Wrap each ear tightly in aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Husk the corn and blanch in boiling water for 4 minutes.
- Transfer to an ice bath immediately to stop cooking.
- Pat dry and wrap each ear in plastic wrap, then foil.
- Place in a freezer-safe bag, removing as much air as possible.
- Freeze for up to 3 months.
- When ready to use, thaw in the fridge overnight and grill as usual.
For an extra burst of flavor, try brushing the corn with garlic butter or herb-infused oil before grilling.
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