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Grilled Corn on the Cob

This grilled corn on the cob is a smoky, sweet treat that highlights the natural flavor of fresh corn. The process involves husking, grilling until charred, and finishing with a flavorful butter and herb coating, resulting in tender, slightly crispy kernels with a smoky aroma and vibrant appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 ears fresh corn on the cob bright yellow, plump, with tight husks
  • 1/4 cup unsalted butter melted
  • 2 tablespoons chopped fresh parsley or cilantro
  • to taste flaky sea salt
  • 1 lemon or lime fresh citrus for squeezing over the corn
  • optional chili powder, Cotija, hot sauce for topping

Equipment

  • Grill
  • Tongs
  • Brush

Method
 

  1. Preheat your grill to medium-high heat, until it’s hot and slightly smoky.
  2. Carefully peel back the husks of each ear of corn, removing most of the silk while keeping the husks intact to help protect the kernels from direct flames.
  3. Place the husked corn directly onto the hot grill, positioning them to maximize contact with the grates.
  4. Grill the corn, turning occasionally with tongs, until the kernels are charred and bubbling with smoky goodness, about 10-15 minutes.
  5. While the corn grills, melt some butter and chop fresh herbs to prepare the finishing butter mixture.
  6. Remove the corn from the grill and carefully peel back the outer husks if you haven't already, revealing the golden, smoky kernels.
  7. Brush the hot corn generously with the herb-infused melted butter, allowing it to melt and seep into the kernels.
  8. Squeeze fresh citrus over the corn for a bright, zesty finish, then sprinkle with flaky sea salt and optional toppings like chili powder or cotija cheese.
  9. Serve immediately, enjoying the crack of the charred kernels and the smoky, sweet flavor with each bite.