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Grilled Corn on the Cob is the taste of summer, with sweet, juicy kernels that get smoky and charred on the grill, then slathered in garlicky herb butter. It is the side dish my family requests at every single cookout, and it could not be easier to make. Throw it on next to a batch of our perfect smash burgers and dinner is basically done.
A few minutes on the grill gives the corn that irresistible char you just cannot get any other way.
Grilled Corn on the Cob Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 184kcal
- 🌶️ Flavor Profile: Sweet, smoky, charred, and buttery with garlic and herbs
- ✋ Difficulty: Beginner easy, as simple as our grilled corn salsa
Quick Answer
Heat a grill to medium-high. Grill the shucked corn, turning occasionally, for about 10 to 15 minutes until the kernels are charred in spots and tender. While it grills, stir together softened butter with garlic and fresh parsley, then brush it over the hot corn and serve right away.
Jump to:
- Grilled Corn on the Cob Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Grilled Corn on the Cob
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Grilled Corn on the Cob FAQs
- Other Recommended Summer Cookout Recipes
- Grilled Corn on the Cob
Why This Recipe Works
Click to see the technique science
- The grill brings the char. Direct heat caramelizes the natural sugars in the corn for that smoky, sweet flavor you only get from grilling.
- Herb butter takes it over the top. Garlic and fresh parsley folded into butter melt into every kernel for a savory finish.
- Shucked corn chars best. Grilling the corn directly on the grates, rather than in the husk, gives you those signature grill marks.
- It is fast and hands-off. Just turn the cobs every few minutes; the grill does the rest while you cook the mains.
- It feeds a crowd cheaply. Corn is inexpensive and always a hit, which makes it the perfect cookout side.
- It is endlessly customizable. Swap in different herbs, cheeses, or spices to match whatever you are serving.
Why You’ll Love This Recipe
- It is the ultimate easy summer side dish for any cookout.
- It needs just a few simple ingredients and about 20 minutes.
- That smoky-sweet flavor pairs with everything, including our Mexican street corn dip.
Key Ingredients
Just a few fresh ingredients are all you need for the best grilled corn. The herb butter is where the magic happens.
- Corn on the Cob: the fresher the better; look for bright green husks and plump kernels.
- Butter: softened so it blends easily into a smooth herb butter.
- Garlic: freshly minced for a savory, aromatic punch.
- Fresh Parsley: bright and herby; it is also great in our grilled corn salsa.
- Salt and Pepper: simple seasoning that lets the sweet corn shine.
See recipe card for exact quantities.
Variations and Substitutions
Dress up your grilled corn however you like with these easy ideas.
- Make it elote: brush with mayo and top with cotija, chili powder, and lime, like our Mexican street corn dip.
- Add cheese: a sprinkle of parmesan or feta while the corn is hot.
- Spice it up: mix cayenne or chili powder into the butter.
- Grill in the husk: soak and grill in the husk for steamed, juicy corn with less char.
- Cut it off the cob: char it, slice off the kernels, and toss into our grilled corn salsa.
How to Make Grilled Corn on the Cob
- Preheat the grill to medium-high heat and shuck the corn.
- Grill the corn, turning every few minutes, for about 10 to 15 minutes until charred and tender.
- Stir together the softened butter, minced garlic, and chopped parsley.
- Brush the hot grilled corn generously with the herb butter, season with salt and pepper, and serve.
Recipe Tips & Tricks
- Use fresh, in-season corn for the sweetest, juiciest results.
- Do not walk away; turn the cobs every few minutes so they char evenly without burning.
- Soften the butter ahead so the garlic and herbs blend in smoothly.
- Brush the butter on while hot so it melts into every kernel.
- Grill extra ears to cut off the cob for salads, salsa, and dips later.
- Serve it with a rack of our BBQ ribs for the ultimate summer plate.
Serving Ideas and Suggestions
Grilled corn on the cob is the perfect partner for everything off the grill. Serve it alongside our smash burgers, a rack of BBQ ribs, or saucy pulled pork sandwiches for a classic cookout spread. Its sweet, smoky flavor balances rich, savory mains beautifully, and because it cooks right on the grill next to everything else, it keeps your kitchen cool on hot summer days.
Keep it casual with a platter of crockpot hot dogs and a big bowl of Greek pasta salad so everyone can pile their plates high.
Got leftovers? Cut the kernels off the cob and toss them into our grilled corn salsa or stir them into a Mexican street corn dip for the next day.
Grilled Corn on the Cob FAQs
Both methods work, and it comes down to the texture you want. Grilling shucked corn directly on the grates gives you the best char, those pretty grill marks, and a deeper smoky flavor. Grilling it in the husk steams the corn instead, leaving it juicier and more tender with very little char. For this herb butter version, we shuck it so the kernels caramelize and pick up plenty of grill flavor.
Shucked corn takes about 10 to 15 minutes over medium-high heat. Turn it every few minutes so it chars evenly on all sides, and pull it off once the kernels are tender and spotted with golden-brown char. Husk-on corn can take a few minutes longer since it steams before it browns.
Only if you are grilling it in the husk. Soaking husk-on corn in water for 15 to 30 minutes adds moisture and keeps the husk from burning up over direct heat. Shucked corn does not need soaking at all, so you can take it straight from the fridge to the grill.
A simple garlic herb butter with salt and pepper is classic. You can also go elote-style with mayo, cotija, chili, and lime, or add parmesan and fresh herbs.
Yes. Grill it, then keep it warm wrapped in foil for up to an hour, or refrigerate and reheat on the grill or in the microwave before serving.
Refrigerate leftover corn in an airtight container for up to 4 days. Reheat it or cut the kernels off the cob to use in salads, salsas, and dips.
Got a few charred ears to spare? Turn them into our fresh and smoky grilled corn salsa for the next cookout.
Add a scoop of smoky stove top baked beans to your summer spread.
Pair this corn with our smoky smoked ribs for the ultimate cookout.
Grilled Corn on the Cob
Ingredients
- ¼ cup unsalted butter softened
- 2 cloves garlic chopped
- ¼ cup fresh parsley chopped
- ½ tsp fine sea salt
- 4 ears of corn shucked
- 1 tsp smoked paprika optional
Instructions
- Preheat the grill to high and heat for 10 minutes. If using charcoal, prepare your charcoal ahead of time, this will take longer to heat up.
- Mix the butter, garlic, parsley, and salt together. Spread half of the butter mixture onto the corn before placing them on the grill.
- Grilled them for 10 to 15 minutes, turning them from one side to the other until slightly charred.
- Take off the grill and spread more butter over warm corn and season with smoked paprika if using. Serve immediately.
Notes
- Any corn will work for this.
- Easily double or triple this recipe to serve more people.
- This can be frozen, see my tips above.
- Other seasonings can be used for this recipe, see some of my suggestions above.
- We like char on this but you can char it to your desired char.
- Make a double batch of the butter to use more on the corn or other things.
Nutrition
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