Grilled Corn on the Cob
Sweet, juicy ears of corn grilled directly over flame until blistered and charred, slathered in salted garlic butter in 15 minutes.
grill Timer
Set for 12 mins @ Direct Medium-High (400°F / 204°C) (Flip at 3m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Shuck 4 ears of sweet corn, removing all husks and silks.
Brush cobs with melted butter or olive oil and season with salt.
Place directly on hot grill grates at 400°F.
Turn cobs a quarter turn every 3 minutes for 12 minutes until blistered with smoky char spots.
Step-by-Step Guided Instructions
Shuck 4 ears of fresh sweet corn, stripping off all outer green husks and fine silky threads under cold running water. Pat cobs dry.
Grilling with the husks removed creates deep sweet smoky caramelization directly on the kernels rather than steaming.
Brush cobs generously on all sides with 2 tbsp melted unsalted butter or olive oil. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
Fat conducts heat rapidly into the kernels and prevents them from shriveling dry.
Place cobs directly across the grill grates over medium-high heat (400°F). Close the lid and cook for 12 minutes total, rotating each ear a quarter turn every 3 minutes with tongs.
Regular turning guarantees uniform charring and pops the kernels without burning one side.
Transfer charred corn to a platter. Immediately roll or brush with remaining 2 tbsp melted butter and dust with a pinch of smoked paprika or cotija cheese.
Apply butter immediately while hot so it melts into every groove between the roasted kernels.
Forget soaking corn in water with the husks on for 2 hours — that just steams the corn. Strip the husks, brush with butter, and put them straight over direct heat. You get sweet, charred, restaurant-quality corn in 12 minutes.
Insert corn cob skewers into the ends for easy handling by kids and serve with extra melted butter.
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- Grilled BBQ chicken breasts
- Smoked pulled pork
Reheat on grill or in air fryer at 380°F for 3 minutes.