Grilled Corn on the Cob
Sweet, charred corn on the cob is a staple of any good barbecue, offering a delightful smoky crunch in every bite. Whether brushed with butter or zesty lime salt, this simple side dish is always a crowd-pleaser.
- Prep time: 24 minutes
- Cook time: 27 minutes
- Total time: 51 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: American
Ingredients
- 4 ears of fresh corn, husks removed
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1 tablespoon fresh cilantro, chopped
Instructions
- Preheat your grill to medium-high heat.
- Clean the corn by removing all silk and husks.
- Place the corn directly on the grill grates.
- Grill for 10 to 12 minutes, turning occasionally, until the kernels are tender and charred in spots.
- While the corn grills, mix the softened butter with salt, chili powder, and cilantro.
- Remove the corn from the grill and immediately brush generously with the seasoned butter.
- Serve warm.
Tips
- Look for corn with bright green husks and moist silk for the freshest kernels.
- Don't be afraid of the char; those dark spots add a wonderful smoky flavor.
- Keep the grill lid closed to help the corn steam internally as it chars.
Frequently Asked Questions
Should I soak the corn in water first?
If grilling in the husks, yes. But for direct charring, it is not necessary.
Can I grill it in foil?
Yes, wrapping in foil with butter will result in steamed, tender corn rather than charred corn.
How do I store leftovers?
Cut the kernels off the cob and store in an airtight container for up to 3 days.