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Fresh grilled corn on the cob is a summer favorite for good reason It captures the taste of sunny afternoons and backyard gatherings with juicy kernels that burst with smoky charred sweetness
Grilling corn outside quickly became a tradition in my household Once we tried it for a family picnic it became the highlight of every summer barbecue
Ingredients
- Ears of corn: Look for the freshest corn with tight green husks and plump kernels that feel full when squeezed This gives you the sweetest taste
- Olive oil: Helps keep the corn moist on the grill and gives a rich flavor Use extra virgin olive oil for the best quality and fragrance
- Salt and pepper: These basic seasonings bring out the natural flavor of the corn Choose flaky salt or fresh cracked pepper for a nice finish
- Butter: Classic finishing touch that melts into the hot grilled corn Pick a high quality butter for creamy taste
Step-by-Step Instructions
- Prepare the Corn:
- Remove husks and silky threads from each ear of corn Make sure to pull off every bit of cornsilk so you get a smooth bite
- Heat the Grill:
- Get your grill good and hot by setting it to medium high heat Let it warm up for at least ten minutes with the lid closed so you get those signature grill marks
- Oil the Corn:
- Lay corn directly onto the grill grates Brush generously on all sides with olive oil This helps prevent sticking and preserves moisture
- Grill and Turn:
- Let the corn cook undisturbed for about eight minutes Then use tongs to turn each ear every few minutes The goal is to get a deep golden color with some charred spots on all sides This should take about thirteen to fifteen minutes in total
- Finish and Serve:
- Move the finished corn to a platter Immediately sprinkle with salt and pepper while it is hot Place pats of butter on top so it melts right in Serve right away for the best taste
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My favorite ingredient here is the olive oil It creates that glossy finish and a faint fruitiness that I love I always think of my grandfather brushing oil on the grill at family reunions making sure each ear had its own smoky char
Storage Tips
Grilled corn keeps well Make sure it is cool then wrap each ear in foil and store in the refrigerator for up to three days For longer storage slice the kernels off and freeze in an airtight bag These are great for tossing into chili or salad later
Ingredient Substitutions
If you run out of olive oil melted butter or avocado oil works just as well For extra flavor mix in garlic powder or chili flakes with the oil You can also try flavored butters like herb or honey to create a new twist
Serving Suggestions
Grilled corn shines next to grilled meats burgers or veggie skewers It also works as a top layer for salads tacos or grain bowls For a party set up a corn bar with toppings like cheese lime chili powder and fresh herbs
Cultural Context
Grilled corn is a nostalgic food across the globe In the US it is a summer staple In Mexico it transforms into elote with cheese lime and chili In India street vendors roast it with spices and lemon There is always something festive about eating corn hot off the grill
Common Queries
- → Should corn on the cob be soaked before grilling?
Soaking is not necessary if grilling shucked corn directly. However, soaking helps prevent burning if you grill with the husks on.
- → How do you keep grilled corn juicy?
Brush the cobs with olive oil before and during grilling. Turning often keeps the kernels moist while achieving even char.
- → What grill temperature is best for corn on the cob?
Medium-high heat (about 400°F) allows the corn to cook through while developing a smoky, caramelized exterior.
- → How can I add extra flavor to grilled corn?
After grilling, top with ingredients like butter, fresh herbs, chili powder, grated cheese, or a squeeze of lime.
- → How do you know when corn is done grilling?
Corn is ready when the kernels are tender, slightly browned, and some have charred spots—usually after 13 to 15 minutes.
- → Is olive oil necessary for grilling corn?
While olive oil helps prevent sticking and adds flavor, you can also use melted butter or a neutral oil as an alternative.