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Grilled Corn on the Cob is summer on a plate: sweet, juicy kernels with smoky charred spots, brushed with butter and sprinkled with salt.
In season, fresh corn is often on sale by the dozen, which makes it a side that feels generous without adding much to the bill.
This is the simple method. The husks come off, the corn goes straight on the grates and it’s done in about 12 minutes. It rounds out our backyard BBQ menu.
Ingredients and Swaps
- Corn: Look for bright green husks that feel a little damp and silk that’s golden and sticky, not dry. Cook it within a day or two of buying for the sweetest flavor.
- Oil: A light coat keeps the kernels from drying out and sticking.
- Butter: Salted or unsalted. Olive oil works for a dairy-free version.
- Seasoning: Salt and pepper are plenty. Smoked paprika, chili powder, garlic powder, lime juice or grated Parmesan are easy upgrades.
Tips for Juicy Grilled Corn
- Husk the corn and rub off the silk with a damp paper towel.
- Turn the ears every 2 to 3 minutes so they char in spots without burning.
- Take them off when the kernels are bright yellow and tender with browned patches all around. Overcooked corn turns chewy.
- Butter and season the corn as soon as it comes off the grill so everything melts in.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $6.32 from Walmart, $5.27 from ALDI · Per Serving – $0.88 to $1.05
Grilled Corn on the Cob
Ingredients
Method
- Heat the grill to medium-high (about 400–450°F).
- Rub the corn all over with the oil.
- Place the corn directly on the grates. Grill for 10–12 minutes, turning every 2–3 minutes, until the kernels are tender and charred in spots.
- Brush the hot corn with the butter. Sprinkle with the salt, pepper and paprika, if using. Serve with lime wedges.
Notes
- Broiler: place the oiled corn on a sheet pan 6 inches from the heat and broil for 8–10 minutes, turning a few times.
- In the husk: remove the silk, fold the husks back, soak for 15 minutes and grill for 15–20 minutes.
- Street corn style: brush with mayonnaise instead of butter, then sprinkle with chili powder, grated Parmesan or cotija and a squeeze of lime.
- For a crowd, cut each ear in half before grilling. Twelve half-ears go further on a buffet.
What to Serve With It
Corn goes with everything on the grill, from Backyard Cheeseburgers to Grilled BBQ Chicken Thighs. Cut leftover kernels off the cob for Black Bean and Corn Salad.
Make-Ahead and Storage
- Husk the corn up to 1 day ahead and keep it wrapped in the fridge.
- Refrigerate cooked corn for up to 4 days. Reheat on the grill, in a skillet or in the microwave for about a minute.
- Cut the kernels off the cob and freeze them in a freezer bag for up to 3 months. They’re good in soups, salads, tacos and fried rice.
Grilled Corn Questions
Do I need to soak the corn first?
Not for this method. Soaking is only for grilling corn inside its husk, where the damp husks steam the kernels.
Can I grill corn in the husk?
Yes. Pull back the husks, remove the silk, fold the husks back and soak the ears in water for 15 minutes. Grill over medium heat for 15 to 20 minutes, turning often. The corn will be steamed and tender, with less char.
What if I don’t have a grill?
Broil the oiled corn on a sheet pan about 6 inches from the heat for 8 to 10 minutes, turning a few times, or cook it in a hot cast iron skillet for about 10 minutes.
