Bring out the natural sweetness of corn by following this one simple step before you cook grilled corn on the cob.
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My secret to perfectly sweet grilled corn
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 sweet corn 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.
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 melted butter and a sprinkle of salt and pepper. Or go Mexican style with mayo, cotija cheese and Tajin.
Ingredients
- Fresh Corn on the Cob: You can buy it already shucked or you can remove the husk yourself. It’s usually less expensive to shuck it yourself, but it gets a little messy.
- Olive Oil
- Kosher Salt and Black Pepper
Substitutions: This is the foundation recipe for grilled corn on the cob. Once you master this, you can go crazy with your corn and top it with everything from mayo to crushed Flamin' Hot Cheetos.
See the full recipe card below for servings and a full list of ingredients.
How to grill corn
Start with clean corn. Peel back the husks and discard. Remove the silk strands.
- STEP ONE: Place the shucked cobs of corn on a paper plate. Wrap them in a damp paper towel and microwave them for several minutes.
PRO TIP: The exact microwave time varies depending on how many ears of corn you're cooking. See the recipe card below.
- STEP TWO: Remove the corn from the microwave and season all over with olive oil, salt and pepper.
- STEP THREE: Heat your grill to medium-high to high heat (375-425F) with a direct heat zone.
- STEP FOUR: Place the corn on the grill grate over direct heat. Cook corn for several minutes, rotating often to develop char marks. Since the corn is already cooked, you’re just developing the sweet caramelization.
How to serve grilled corn
I love this clean and simple recipe as is with just a little butter.
Remove the corn from the grill and place it back on the pan. Top each cob with some butter and roll the ears around, so they’re fully coated. Serve right away or cover and keep warm with aluminum foil.
To turn your grilled corn into elote or Mexican street corn, brush mayo on the corn and roll it in grated Parmesan cheese or cotija cheese. Sprinkle with Tajin or chili powder and fresh cilantro. Finish with a squeeze of fresh lime juice.
Storage
Store leftover grilled corn in an airtight container in the refrigerator for up to five days. You can store it on the cob or remove the kernels. Either reheat the corn in the microwave or enjoy it cold. It’s great on salads.
GCG Pro Pitmaster Tips
- Save money and shuck the corn yourself
- Microwave the corn cobs to start the cooking process
- Finish cooking the corn on the grill to get sweet caramelization
- Top it any way you like
Frequently Asked Questions
There are several ways to grill corn. You can keep it in the husk, soak it in water and then grill it. You can shuck it and then grill it. For the sweetest grilled corn, I shuck it, microwave it and then grill it.
You can enjoy grilled corn on the cob by grabbing it at each end and biting right into the kernels. Or you can get corn holders and pierce them into the ends to keep your hands clean.
My favorite way to eat grilled corn is to slice it off the cob after it’s grilled. Then, I enjoy it with a fork or spoon.
If you like your grilled corn extra sweet, sprinkle a little sugar on the corn when you add the salt and pepper. Or, mix honey and melted butter in a small bowl and brush it on the corn after it’s cooked.
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Grilled Corn
Ingredients
- 1 corn on the cob
- 1 tsp olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
Instructions
- Heat Grill: Heat the grill to medium-high (375-400F degrees).
- Clean: Shuck the corn, removing the husk and silk strands.
- Microwave: Wrap in a damp paper towel and microwave:1 ear = 5 minutes 2 ears = 6 minutes3 ears = 7 minutes 4 ears = 8 minutes5 ears = 9 minutes6 ears = 10 minutes
- Season: Season both sides with olive oil, salt and pepper.
- Grill: Place the corn on the grill grates. Cook for 10-15 minutes, turning occasionally.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Learn how to grill 20 vegetables
Print out, save or bookmark the below vegetable recipe infographic to help you next time you want to make grilled vegetables. It includes five homemade dressing recipes.
I put the unshucked corn in the microwave for a few minutes. Cut along the base and the cob will slip out clean. Then grill.
I always try to grill my corn. Unless you feel the need, there is no reason to peel the corn and add the butter. Simply soak the corn in water for a few minutes and grill can be a great time saver.