The first warm weekend in Manhattan, our whole building starts to smell like somebody is cooking outside. And every single year, I am the one standing at the little rooftop grill making grilled corn while Alex asks me about every 40 seconds if it is ready yet.
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He is 12 now. His patience has not improved since he was 6.
I picked this up from my mom when I was a teenager helping her in the backyard. She never boiled corn. Not once. She said boiling washes all that sweetness right out into the water, and honestly, she was right.
Here is what I love about grilled corn. You need two things. Corn and butter. Twelve minutes from the moment you walk out the door to the moment you are eating it standing up.
The kernels pick up a few dark charred spots, the sugars go a little toasty, and the inside stays juicy enough to drip down your wrist. Sarah has zero patience for a plate when this comes off the heat.
We usually make this on nights when I have honey garlic grilled chicken going on the other half of the grill, so the whole dinner comes together in one trip upstairs.
Why You Will Like This Grilled Corn
- Two ingredients. Corn and butter, plus parsley if you feel like it.
- Twelve minutes total, and only about two of those are hands on.
- No pot of boiling water heating up your kitchen in July.
- The char gives you a sweet, smoky taste you cannot get on the stove.
- Kids can help brush the butter at the end, which mine fight over.
- Works with fresh corn all summer and frozen corn in the middle of winter.
Simple Ingredients for Grilled Corn
- 4 whole ears of corn on the cob, husks removed
- 2 tablespoons melted salted butter (about 30g)
For serving:
- Softened salted butter, and I mean it, this part is not optional
- Finely chopped fresh parsley, optional
A few notes from my kitchen.
Fresh corn is best, especially in July and August when the ears feel heavy and the silk looks pale gold. Frozen corn on the cob works too, and I keep a bag in the freezer all year.
If you only have unsalted butter, add a small pinch of flaky salt at the end. Olive oil will do for the grill part, but I still want real butter on the table.
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Grilled Corn
- Total Time: 12 minutes
- Yield: 4 servings 1x
Description
Sweet corn straight on a hot grate, turned until the kernels pick up dark charred spots, then brushed with melted butter at the very end. Twelve minutes from the moment you walk out the door to the moment you are eating it standing up.
Ingredients
- 4 whole ears of corn on the cob, husks removed
- 2 tablespoons melted salted butter (about 30g)
- Softened salted butter, for serving, and I mean it, this part is not optional
- Finely chopped fresh parsley, optional, for serving
Instructions
- Preheat the grill until it is properly hot. Not medium. Hot. A hot grate is what gives you those dark spots quickly, before the kernels have a chance to dry out.
- Pull off the husk and strip away the silk. Do this over the sink because the silk gets everywhere. Skip the oil here, dry kernels char better than oiled ones.
- Put the corn straight on the grate. Cook for about 10 minutes, turning every couple of minutes so every side picks up color. You want little charred bits scattered around, not one solid black stripe. The kernels should feel tender when you poke one with the tip of a knife, but still plump and juicy.
- In the last minute, brush the melted butter over the ears and roll them around on the grate. Doing it at the end really matters, butter added early just drips into the flames and burns.
- Take the corn straight to the table with softened butter and a sprinkle of parsley.
Notes
Do not walk away from the grill. Corn goes from perfect to leathery in about 90 seconds. Pull it a minute early if you are not sure. Leftovers keep in the fridge for 3 days in a covered container, and reheat best in a hot skillet with a little butter for about 4 minutes. I would skip freezing cooked corn on the cob, it thaws soft and watery. For frozen ears, thaw first, pat dry with a towel, then grill as usual and add 3 or 4 extra minutes.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 140
- Sugar: 5g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
How to Make Grilled Corn on the Cob
Get the Grill Really Hot
Preheat the grill until it is properly hot. Not medium. Hot.
I learned this the hard way one Fourth of July when I got impatient and put the corn on too early. It sat there for 20 minutes and came off pale and chewy.
A hot grate is what gives you those dark spots quickly, before the kernels have a chance to dry out.
Peel the Husk Off
Pull off the husk and strip away the silk. I do this over the sink because the silk gets everywhere.
Sarah calls it the stringy part and refuses to touch it, so this job stays mine.
Skip the oil here. Dry kernels char better than oiled ones.
Grill for 10 Minutes and Keep Turning
Put the corn straight on the grate. No oil needed. Cook for about 10 minutes, turning every couple of minutes so every side picks up color.
You want little charred bits scattered around, not one solid black stripe. The kernels should feel tender when you poke one with the tip of a knife, but still plump and juicy.
Overcooked corn shrivels up and goes dry and sad. Pull it a minute early if you are not sure.
Brush With Butter at the End
In the last minute, brush the melted butter over the ears and roll them around on the grate.
Doing it at the end really matters. Butter added early just drips into the flames, burns, and leaves you with bitter black spots.
Serve It Hot
Take the corn straight to the table with softened butter and a sprinkle of parsley.
Alex puts on so much butter it puddles on his plate. Donald sees that and does exactly the same thing, then tells me he is setting a good example.
Storage and Reheating
Leftover grilled corn keeps in the fridge for 3 days in a covered container or a zip top bag. Let the ears cool first so they do not steam themselves soft.
To reheat, put the ears in a hot skillet with a little butter for about 4 minutes, turning as you go. The microwave works in a pinch at 45 seconds per ear, though you lose that crisp bite.
Here is what I actually do with leftovers.
I stand the cooled ears up in a wide bowl and cut the kernels off with a knife. Those smoky kernels go into salads, scrambled eggs, or a quick salsa with tomato and lime.
The taste really does get better on day two. Something about the char settling in.
I would skip freezing cooked corn on the cob. It thaws soft and watery, and nobody at my table asks for it twice.
My Tips and Variations for Grilled Corn
Ever wonder why corn at a cookout tastes better than the corn you make at home? It is almost always salt and timing, not some secret trick.
- Salt the softened butter well, or sprinkle flaky salt over the ears the second they come off the heat.
- Buy corn with green, tight husks and a slightly damp stem end. Dry, papery husks mean the corn has been sitting a while.
- Squeeze lime over the buttered ears and dust them with chili powder for a smoky, tangy version.
- Grate parmesan on while the corn is still steaming so it melts into the butter.
- Brush a spoonful of jerk bbq sauce on in the last 30 seconds if you want a little heat.
- Sprinkle a bit of potato seasoning over the butter. I tried that on a whim last Tuesday and both kids asked for seconds.
One thing I have to say. Do not walk away from the grill.
Corn goes from perfect to leathery in about 90 seconds. I have ruined enough ears to know exactly how fast that happens.
For a full plate, I set this next to grilled chicken kebabs or juicy grilled chicken thighs and call it dinner.
Common Questions About Grilled Corn
How Long Does Corn on the Cob Take to Grill?
About 10 minutes on a hot grill, turning every couple of minutes so all four sides get some color.
Thinner ears can be done closer to 8 minutes. Test one kernel with the tip of a knife. If it gives easily and still looks plump, take the corn off.
Should You Boil Corn Before Grilling It?
No. I did that for years because a cookbook told me to, and all it did was give me two pots to wash and softer corn.
Raw corn on a hot grate cooks through in 10 minutes and holds onto its sweetness. My mom skipped the boiling step her whole life and her corn was always the best on the table.
Can You Grill Frozen Corn on the Cob?
Yes, and I do it in February when I want a taste of summer.
Thaw the ears first, pat them dry with a towel, then grill as usual and add 3 or 4 extra minutes. Wet corn steams instead of charring, so the drying part is worth the extra 30 seconds.
How Do You Keep Grilled Corn Juicy?
Three things. Get the grill hot, keep the cook short, and add butter only at the end.
Long, slow cooking is what dries out the kernels. If your grilled corn ever comes off wrinkled, the heat was too low and the corn sat there too long.
Recipes You May Like
- Air fryer corn on the cob with buttery garlic for the nights when the weather is not cooperating.
- Crispy garlic butter corn ribs if you have leftover ears and want something fun for the kids.
- Creamy macaroni salad for your next bbq because corn and macaroni salad belong on the same plate.
Final Thoughts on This Grilled Corn
So that is it. Hot grill, 10 minutes of turning, melted butter at the very end, and softened butter on the table.
No pots, no husk soaking, no fuss. Just sweet corn with a little smoke on it.
This is the side dish I make more than any other from June through September, and it has never once come back to the kitchen uneaten. That says more than anything I could write here.
Give this grilled corn a try this weekend and tell me how it goes in the comments. I read every one.
Save this to Pinterest so you have it ready the next time somebody fires up the grill.
