Grilled corn on the cob is a summertime classic and one of our favorite vegetables to grill. This recipe is simple and results in a perfectly grilled and seasoned corn on the cob. Be sure to check out our notes below the recipe for other grilling methods and toppings. Try this grilled corn on the cob recipe and you’ll never make it another way!
- 4 ears of corn, in the husks
- 2 tablespoons butter
- 1/4 teaspoon sea salt, adjust to taste
- 1/8 teaspoon black pepper
Preheat the grill
Preheat the grill to 375°F. Feel free to grill them at any temperature between 350°F-425°F depending on what else you're grilling.
Grill the Corn on the Cob
Discard any loose husks from the outside of the corn on the cob. Place the corn directly on the grill grates. You can soak the husks in water for 20 minutes to avoid burning if you're cooking over direct flame, but it's definitely not needed. I also recommend removing the inner silk strands after the corn is grilled as it peels much easier once cooked. Grill the corn on the cob for approximately 25-30 minutes.
Season the grilled corn on the cob
Remove the corn on the cob from the grill, peel off husks and silk, and serve with butter, salt, and pepper. For added flavor, don't remove the husks. Peel them back, brush on the butter and seasonings, pull the husks back over the corn, and cook for an additional 5-10 minutes.
Can I grill corn on the cob without the husks?
Absolutely! Simply shuck the corn upfront, coat in a light layer of olive oil, and place directly on the grill grates. Cut the grilling time down to 15-20 minutes or until blackened. Brush on the butter, salt, and pepper, and serve immediately.
How to make Elote (Mexican grilled corn)
To make Elote (Mexican grilled corn), remove the husks and fibers before grilling. Once grilled, slather a layer of the following mixture on the corn:
- 2 tbsp mayonaise
- 3 tbsp sour cream
- 1 tsp chili powder
- 1/2 tsp salt
- 1/8 tsp black pepper
Sprinkle with 1/2 cup of Cotija cheese and chopped cilantro.