How to Grill Corn on the Cob

5 from 3 votes

How to Grill Corn on the Cob

Perfect for summer when you barbecue for a large group or just for the family, my easy guide will show you how to grill corn on the cob, without the husk, to caramelized, sweet, smoky completion.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Diet: Low Salt, Vegetarian

Servings: corn cobs

Calories: 130kcal

Author: Joss Dyckson

Equipment

Ingredients

¼ cup butter softened (½ of a stick)
1 teaspoon Mexican seasoning or taco seasoning
8 ears corn shucked and rinsed
sea salt can also use kosher salt or pink salt

US Customary - Metric

Instructions

To begin, clean and oil the grill grates.
For gas grill: Preheat the BBQ grill to medium heat. Once preheated, turn off half of the burners for an indirect/direct heat source. This is so that you can use the indirect heat side to keep the finished cobs warm until serving.
For charcoal grill: Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the grill. Set cooking grate in place, cover the grill, and preheat for 5 minutes.
Mix the softened butter with the Mexican seasoning. Place the cobs on the grill and brush them with some of the Mexican seasoning butter.
Grill the cobs until they are tender and you start seeing the black grill marks. This should be about 10 minutes per side. Half way through, turn them over and brush them with more of the seasoned butter.
The cobs can be kept warm on the indirect heat side of the BBQ. When ready to eat, remove corn from grill. Add more butter, sprinkle with salt, and serve.

Notes

Store any leftovers in a covered container in the fridge for up to 3 to 5 days.
With this recipe, there is no need to soak the corn before grilling.
It is optional to close the lid. I tend to leave the lid open with the corn over the direct-heat side of the grill. You can keep the corn warm over the indirect heat side with the lid closed.

Nutrition