Description
Grill fresh corn on the cob to perfection with smoky char marks and sweet caramelized kernels. This simple method delivers restaurant-quality results in just 15 minutes.
Ingredients
4 ears fresh corn on the cob
3 tablespoons olive oil
Salt and pepper to taste
Butter for serving
Optional: Mexican street corn seasoning
Instructions
1. Preheat grill to medium-high heat (400-450°F) and let grates heat for 10 minutes, then clean with grill brush.
2. Peel back husks completely, remove all silk threads, and use vegetable brush under cold water to clean corn thoroughly.
3. Place corn directly on hot grill grates and brush oil over all sides while turning with tongs to coat completely.
4. Cook for 8 minutes without moving, then turn every 3-4 minutes until corn shows golden-brown char marks on all sides.
5. Transfer to serving platter, sprinkle with salt and pepper, add pats of butter, and serve immediately while hot.
Notes
Choose corn with plump kernels, bright green husks, and moist brown silk for best flavor.
Turn corn frequently to prevent burning and ensure even cooking throughout.
Brush with second light coat of oil during last few minutes for extra moisture and shine.
Leftover grilled corn keeps for 3 days refrigerated in airtight container.
Cut kernels off cob for salads, salsas, or soups – mix with cucumber, tomatoes, and red onion.
This recipe is naturally gluten-free and vegan without butter topping.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Grilling
- Cuisine: American