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There are many ways to cook grilled corn, and I’ve probably tried them all. In the end, I have found that this method yields the juiciest kernels with the least amount of work.
I rarely use a microwave because grilled food tastes so much better, but microwaving certain vegetables before throwing them on the grill speeds up the cooking process. That’s the case with corn.
Corn sold in its shucks is generally cheaper, but do your self a favor and shuck it in the store. Leave all those strands behind.
Once you get home, select how many ears you want to serve and wrap them in a damp paper towel – this helps keep the kernels moist. The microwave timing guide is in the recipe below.
Just before dinner, toss them on the grill to get that beautiful char. Corn has natural sugars, so grilling creates a tasty caramelization that you’ll never get with a pot of boiling water.
Then, finish them however you like. You can just spread them with butter and a sprinkle of salt and pepper. Or go Mexican style with mayo, cotija cheese and Tajin.
- 1 Corn on the cob
- 1 tsp olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
- Heat the grill to medium-high (375-400F degrees).
- Shuck the corn.
- Wrap in a damp paper towel and microwave:
1 ear = 5 minutes
2 ears = 6 minutes
3 ears = 7 minutes
4 ears = 8 minutes
5 ears = 9 minutes
6 ears = 10 minutes
- Season both sides with olive oil, salt and pepper.
- Grill 10-15 minutes, turning occasionally.
Nutrition information is automatically calculated, so should only be used as an approximation.