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Grilled corn on the cob with butter and charred kernels on a wooden board

Grilled Corn on the Cob

Fresh corn grilled straight on the grates until juicy and charred in spots, then brushed with butter and seasoned. Ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 ears
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 ears fresh corn husks and silk removed
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter softened or melted
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika or chili powder optional
  • Lime wedges optional, for serving

Method
 

  1. Heat the grill to medium-high (about 400–450°F).
  2. Rub the corn all over with the oil.
  3. 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.
  4. 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.