Grilled Corn on the Cob

Name: Grilled Corn on the Cob
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving
Ingredients: 6-8 ears corn; 4 Tablespoons olive oil; Salt and freshly ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6
Calories
84 kcal
Course
Side Dish
Cuisine
American

Grilled Corn on the Cob

Camden Walton

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Nothing beats Grilled Corn on the Cob charred to smokey perfection right on the grill! It pairs well with any summer meal.

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Ingredients

Servings

6-8 ears corn
4 Tablespoons olive oil
Salt and freshly ground black pepper , to taste

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Instructions

(Optional) Soak husked corn ears for 15 minutes in old water (this will help keep them plump and tender!).
When corn is almost finished soaking, fire up your grill! Remove corn from the water and pat dry. Brush olive oil over the corn, making sure it's evenly coated all over. Season with salt and pepper.
Place corn on the upper rack of the grill over medium heat (or if you don't have an upper rack, cook on medium low heat). Cook for 12-15 minutes, rotating the corn often to keep it cooking without drying out.

Equipments used:

Notes

If you don't have an upper rack on your grill, cook the corn on medium-low heat. Cooking time may be a few minutes longer.
Grilled corn in the husks: pull the leaves back and pull off the silk, but DON’T remove the leaves completely! Season with butter and salt and pepper, and replace leaves. Cook as directed, about 5 minute longer, peeking in to see if brilliant yellow.
pull the leaves back and pull off the silk, but DON’T remove the leaves completely! Season with butter and salt and pepper, and replace leaves. Cook as directed, about 5 minute longer, peeking in to see if brilliant yellow.
Grilled Corn in Foil: Season corn with butter, salt and pepper. Wrap in foil and cook as instructed, 5 minutes longer, if needed, until peeking in to see brilliant yellow.
Freezing Corn: Freeze leftover grilled corn by cutting it off the cob and adding to a freezer safe bag. Remove as much air from the bag as possible, seal and freeze for 3-6 months. Thaw overnight in the fridge.