![- Fresh corn on the cob - Unsalted butter - Fresh herbs: parsley, basil, and chives - Seasoning: garlic powder, lemon juice, salt, pepper, optional chili powder When making grilled corn-on-the-cob, fresh ingredients matter. Choose bright green corn with tight husks. The kernels should look plump and full. This ensures a sweet, juicy bite. For the herb butter, I prefer unsalted butter. This lets the herbs shine through. The fresh herbs, like parsley, basil, and chives, add a bright flavor. Garlic powder adds a nice kick, while lemon juice brings brightness. Salt and pepper are must-haves for seasoning. If you like heat, chili powder is a fun option. - Additional spices for flavor - Grated cheese or lime for serving - Alternative butters: garlic butter, spicy butter After you grill the corn, you can dress it up. Try adding spices like smoked paprika or cumin for depth. A sprinkle of grated cheese can make the corn even richer. Lime juice adds a zesty twist that pairs well with butter. You can also mix up your butter choices. Garlic butter or spicy butter can change the whole flavor profile. Each option offers a new taste adventure. For the full recipe, check the complete guide. Enjoy experimenting with these ingredients! To start, preheat your grill to medium-high heat. If you use a gas grill, simply turn it on and set it to medium-high. For charcoal grills, light the coals and wait until they glow. This heat gives the corn a nice char. Maintaining that medium-high heat is key. It helps the corn cook evenly. High heat will cook the corn fast, but it may burn. You want sweet, tender kernels, not charred bits. Now, let’s make the herb butter. In a small bowl, combine the softened butter with parsley, basil, chives, garlic powder, lemon juice, salt, and pepper. Mix until well blended. You can add some chili powder if you like heat. This butter adds a fresh taste to the corn. If you want a smoother texture, use a fork or small whisk to mix. Next, prepare the corn. Husk the corn, removing all silk and excess leaves. Rinse the ears with cool water and pat them dry. Then, wrap each ear in aluminum foil. Make sure to seal them well. This keeps the steam in while grilling. Place the wrapped corn directly on the grill. Close the lid and grill for about 15-20 minutes. Turn the corn occasionally. After 15 minutes, carefully unwrap one ear to check for doneness. The kernels should be tender and slightly charred. If they need more time, grill for an extra 5 minutes. Once done, remove the corn from the grill. Carefully unwrap the foil, as steam will escape. Use tongs to hold each ear and slather the herb butter all over the hot corn. Optionally, sprinkle more salt and pepper on top for extra flavor. Enjoy this flavorful summer delight! For the complete recipe, check the Full Recipe section. To pick fresh corn, look for bright green husks. The silk should be brown and slightly sticky. The kernels should feel firm and plump. It's best to buy corn in late summer when it's in season. Store corn in the fridge to keep it fresh for longer. Use it within a few days for the best flavor. You can grill corn using direct or indirect heat. Direct heat gives you a nice char and smoky flavor. Indirect heat cooks it more evenly and keeps it juicy. To get the perfect char, turn the corn every few minutes. Aim for about 15 to 20 minutes on the grill. Present your grilled corn in fun ways. You can place it on a colorful platter with fresh herbs. Try sprinkling cheese or chili powder for added flavor. Pair it with grilled meats or a fresh salad for a complete meal. Grilled corn adds a sweet and smoky touch to any summer dish. For the complete cooking process, check the Full Recipe. {{image_2}} To make Mexican street corn, you need simple ingredients. Here’s what you’ll need: - 4 ears of corn - 1/2 cup mayonnaise - 1/2 cup crumbled cotija cheese - 1 teaspoon chili powder - 1 lime, cut into wedges - Fresh cilantro for garnish To cook, start by grilling your corn as usual. Once it's done, brush on the mayonnaise. Then sprinkle cotija cheese and chili powder on top. Squeeze lime over everything and add cilantro. This adds a fresh taste. Herb butters can take your corn to the next level. Here are some flavor ideas: - Garlic and rosemary - Lemon and dill - Spicy chili and lime To make compound butters, mix softened butter with your chosen herbs and spices. Just blend until smooth and chill until ready to use. Once your corn is grilled, spread this butter over it. The heat will melt it, adding rich flavor. Grilled corn also shines in salads. You can mix it with these ingredients: - Diced tomatoes - Chopped cucumber - Red onion - Avocado - Lime juice For a dressing, try mixing olive oil, lime juice, salt, and pepper. Toss everything together for a bright and fresh dish. Serve this salad chilled for a cool summer treat. For full details, check out the [Full Recipe]. To keep your grilled corn-on-the-cob fresh, follow these steps: - Let the corn cool down to room temperature. - Wrap each ear tightly in plastic wrap or aluminum foil. - Place the wrapped corn in an airtight container. This helps to keep moisture in and prevents drying out. Store your corn in the fridge for up to three days. When you want to enjoy the leftovers, you can easily reheat them. The best way is to use the grill again. Preheat it to medium heat. Unwrap the corn and place it on the grill for about 5 minutes. Turn it halfway through for even heating. You can also microwave it for 1-2 minutes, but the grill gives better flavor. If you have extra corn, freezing is a great option. Here’s how to do it: - Allow the grilled corn to cool completely. - Cut the kernels off the cob using a sharp knife. Be careful and use a cutting board. - Place the kernels in a freezer-safe bag. Remove as much air as possible before sealing. To preserve flavor and texture, try to freeze the corn within 24 hours of grilling. You can keep it frozen for up to six months. When you want to use it, thaw it in the fridge overnight or heat it directly from the freezer in a skillet. Enjoy the sweet taste of summer all year long! For detailed cooking steps, check the Full Recipe for Grilled Corn-On-The-Cob with Herb Butter. Grilling corn on the cob takes about 15 to 20 minutes. Preheat your grill to medium-high heat. Wrap each ear in foil to trap steam. After 15 minutes, check for tenderness. If not done, grill for an extra 5 minutes. Yes, you can grill corn in the husk. This method keeps the corn moist. The husk acts as a natural barrier, protecting the kernels. However, it may limit the char flavor. If you want that smoky taste, husking first is best. Here are some simple seasoning ideas for grilled corn: - Classic Butter: Just use plain butter and salt. - Spicy Kick: Mix butter with chili powder for heat. - Zesty Twist: Add lime juice and zest for brightness. - Herb Blend: Combine garlic, parsley, and basil in your butter. - Cheesy Delight: Top with grated Parmesan or feta after grilling. For more detailed flavors, check out the Full Recipe for Grilled Corn-On-The-Cob with Herb Butter. Grilling corn-on-the-cob is simple and fun. You need fresh corn, butter, herbs, and seasonings. Preheat your grill to the right temperature, then wrap the corn and grill it. You can try different toppings, such as cheese or flavored butters, to make it special. Don’t forget to check for freshness when choosing corn. Enjoy your grilled corn this summer as a tasty side. Remember, you can get creative with seasonings and serving ideas. Grilled corn is a delicious treat that everyone will love!](https://grilledflavors.com/wp-content/uploads/2025/06/65d8f3ba-93bf-40c7-b92d-79c60dbc5cf6.webp)
Summer is here, and it’s time to fire up the grill! Grilled corn-on-the-cob is a simple yet delicious treat that brings joy to any gathering. With fresh corn, butter, and herbs, you can create a mouth-watering dish that everyone loves. In this post, I’ll share easy tips and fun variations to elevate your grilled corn game. Let’s dive in and turn up the flavor this summer!
Ingredients
Main Ingredients for Grilled Corn-On-The-Cob
– Fresh corn on the cob
– Unsalted butter
– Fresh herbs: parsley, basil, and chives
– Seasoning: garlic powder, lemon juice, salt, pepper, optional chili powder
When making grilled corn-on-the-cob, fresh ingredients matter. Choose bright green corn with tight husks. The kernels should look plump and full. This ensures a sweet, juicy bite. For the herb butter, I prefer unsalted butter. This lets the herbs shine through. The fresh herbs, like parsley, basil, and chives, add a bright flavor. Garlic powder adds a nice kick, while lemon juice brings brightness. Salt and pepper are must-haves for seasoning. If you like heat, chili powder is a fun option.
Optional Toppings and Additions
– Additional spices for flavor
– Grated cheese or lime for serving
– Alternative butters: garlic butter, spicy butter
After you grill the corn, you can dress it up. Try adding spices like smoked paprika or cumin for depth. A sprinkle of grated cheese can make the corn even richer. Lime juice adds a zesty twist that pairs well with butter. You can also mix up your butter choices. Garlic butter or spicy butter can change the whole flavor profile. Each option offers a new taste adventure.
For the full recipe, check the complete guide. Enjoy experimenting with these ingredients!
Step-by-Step Instructions
Preparing the Grill
To start, preheat your grill to medium-high heat. If you use a gas grill, simply turn it on and set it to medium-high. For charcoal grills, light the coals and wait until they glow. This heat gives the corn a nice char.
Maintaining that medium-high heat is key. It helps the corn cook evenly. High heat will cook the corn fast, but it may burn. You want sweet, tender kernels, not charred bits.
Making Herb Butter
Now, let’s make the herb butter. In a small bowl, combine the softened butter with parsley, basil, chives, garlic powder, lemon juice, salt, and pepper. Mix until well blended.
You can add some chili powder if you like heat. This butter adds a fresh taste to the corn. If you want a smoother texture, use a fork or small whisk to mix.
Grilling Corn
Next, prepare the corn. Husk the corn, removing all silk and excess leaves. Rinse the ears with cool water and pat them dry.
Then, wrap each ear in aluminum foil. Make sure to seal them well. This keeps the steam in while grilling.
Place the wrapped corn directly on the grill. Close the lid and grill for about 15-20 minutes. Turn the corn occasionally.
After 15 minutes, carefully unwrap one ear to check for doneness. The kernels should be tender and slightly charred. If they need more time, grill for an extra 5 minutes.
Once done, remove the corn from the grill. Carefully unwrap the foil, as steam will escape. Use tongs to hold each ear and slather the herb butter all over the hot corn.
Optionally, sprinkle more salt and pepper on top for extra flavor. Enjoy this flavorful summer delight! For the complete recipe, check the Full Recipe section.
Tips & Tricks
Selecting the Best Corn
To pick fresh corn, look for bright green husks. The silk should be brown and slightly sticky. The kernels should feel firm and plump. It’s best to buy corn in late summer when it’s in season. Store corn in the fridge to keep it fresh for longer. Use it within a few days for the best flavor.
Grilling Techniques
You can grill corn using direct or indirect heat. Direct heat gives you a nice char and smoky flavor. Indirect heat cooks it more evenly and keeps it juicy. To get the perfect char, turn the corn every few minutes. Aim for about 15 to 20 minutes on the grill.
Serving Suggestions
Present your grilled corn in fun ways. You can place it on a colorful platter with fresh herbs. Try sprinkling cheese or chili powder for added flavor. Pair it with grilled meats or a fresh salad for a complete meal. Grilled corn adds a sweet and smoky touch to any summer dish. For the complete cooking process, check the Full Recipe.
Variations
Mexican Street Corn (Elote) Recipe
To make Mexican street corn, you need simple ingredients. Here’s what you’ll need:
– 4 ears of corn
– 1/2 cup mayonnaise
– 1/2 cup crumbled cotija cheese
– 1 teaspoon chili powder
– 1 lime, cut into wedges
– Fresh cilantro for garnish
To cook, start by grilling your corn as usual. Once it’s done, brush on the mayonnaise. Then sprinkle cotija cheese and chili powder on top. Squeeze lime over everything and add cilantro. This adds a fresh taste.
Flavorful Butters
Herb butters can take your corn to the next level. Here are some flavor ideas:
– Garlic and rosemary
– Lemon and dill
– Spicy chili and lime
To make compound butters, mix softened butter with your chosen herbs and spices. Just blend until smooth and chill until ready to use. Once your corn is grilled, spread this butter over it. The heat will melt it, adding rich flavor.
Grilled Corn Salad
Grilled corn also shines in salads. You can mix it with these ingredients:
– Diced tomatoes
– Chopped cucumber
– Red onion
– Avocado
– Lime juice
For a dressing, try mixing olive oil, lime juice, salt, and pepper. Toss everything together for a bright and fresh dish. Serve this salad chilled for a cool summer treat.
For full details, check out the [Full Recipe].
Storage Info
Storing Leftover Corn
To keep your grilled corn-on-the-cob fresh, follow these steps:
– Let the corn cool down to room temperature.
– Wrap each ear tightly in plastic wrap or aluminum foil.
– Place the wrapped corn in an airtight container.
This helps to keep moisture in and prevents drying out. Store your corn in the fridge for up to three days.
When you want to enjoy the leftovers, you can easily reheat them. The best way is to use the grill again. Preheat it to medium heat. Unwrap the corn and place it on the grill for about 5 minutes. Turn it halfway through for even heating. You can also microwave it for 1-2 minutes, but the grill gives better flavor.
Freezing Corn
If you have extra corn, freezing is a great option. Here’s how to do it:
– Allow the grilled corn to cool completely.
– Cut the kernels off the cob using a sharp knife. Be careful and use a cutting board.
– Place the kernels in a freezer-safe bag. Remove as much air as possible before sealing.
To preserve flavor and texture, try to freeze the corn within 24 hours of grilling. You can keep it frozen for up to six months. When you want to use it, thaw it in the fridge overnight or heat it directly from the freezer in a skillet. Enjoy the sweet taste of summer all year long! For detailed cooking steps, check the Full Recipe for Grilled Corn-On-The-Cob with Herb Butter.
FAQs
How long does it take to grill corn on the cob?
Grilling corn on the cob takes about 15 to 20 minutes. Preheat your grill to medium-high heat. Wrap each ear in foil to trap steam. After 15 minutes, check for tenderness. If not done, grill for an extra 5 minutes.
Can you grill corn in the husk?
Yes, you can grill corn in the husk. This method keeps the corn moist. The husk acts as a natural barrier, protecting the kernels. However, it may limit the char flavor. If you want that smoky taste, husking first is best.
What are some easy seasoning ideas for grilled corn?
Here are some simple seasoning ideas for grilled corn:
– Classic Butter: Just use plain butter and salt.
– Spicy Kick: Mix butter with chili powder for heat.
– Zesty Twist: Add lime juice and zest for brightness.
– Herb Blend: Combine garlic, parsley, and basil in your butter.
– Cheesy Delight: Top with grated Parmesan or feta after grilling.
For more detailed flavors, check out the Full Recipe for Grilled Corn-On-The-Cob with Herb Butter.
Grilling corn-on-the-cob is simple and fun. You need fresh corn, butter, herbs, and seasonings. Preheat your grill to the right temperature, then wrap the corn and grill it. You can try different toppings, such as cheese or flavored butters, to make it special.
Don’t forget to check for freshness when choosing corn. Enjoy your grilled corn this summer as a tasty side. Remember, you can get creative with seasonings and serving ideas. Grilled corn is a delicious treat that everyone will love!
![- Fresh corn on the cob - Unsalted butter - Fresh herbs: parsley, basil, and chives - Seasoning: garlic powder, lemon juice, salt, pepper, optional chili powder When making grilled corn-on-the-cob, fresh ingredients matter. Choose bright green corn with tight husks. The kernels should look plump and full. This ensures a sweet, juicy bite. For the herb butter, I prefer unsalted butter. This lets the herbs shine through. The fresh herbs, like parsley, basil, and chives, add a bright flavor. Garlic powder adds a nice kick, while lemon juice brings brightness. Salt and pepper are must-haves for seasoning. If you like heat, chili powder is a fun option. - Additional spices for flavor - Grated cheese or lime for serving - Alternative butters: garlic butter, spicy butter After you grill the corn, you can dress it up. Try adding spices like smoked paprika or cumin for depth. A sprinkle of grated cheese can make the corn even richer. Lime juice adds a zesty twist that pairs well with butter. You can also mix up your butter choices. Garlic butter or spicy butter can change the whole flavor profile. Each option offers a new taste adventure. For the full recipe, check the complete guide. Enjoy experimenting with these ingredients! To start, preheat your grill to medium-high heat. If you use a gas grill, simply turn it on and set it to medium-high. For charcoal grills, light the coals and wait until they glow. This heat gives the corn a nice char. Maintaining that medium-high heat is key. It helps the corn cook evenly. High heat will cook the corn fast, but it may burn. You want sweet, tender kernels, not charred bits. Now, let’s make the herb butter. In a small bowl, combine the softened butter with parsley, basil, chives, garlic powder, lemon juice, salt, and pepper. Mix until well blended. You can add some chili powder if you like heat. This butter adds a fresh taste to the corn. If you want a smoother texture, use a fork or small whisk to mix. Next, prepare the corn. Husk the corn, removing all silk and excess leaves. Rinse the ears with cool water and pat them dry. Then, wrap each ear in aluminum foil. Make sure to seal them well. This keeps the steam in while grilling. Place the wrapped corn directly on the grill. Close the lid and grill for about 15-20 minutes. Turn the corn occasionally. After 15 minutes, carefully unwrap one ear to check for doneness. The kernels should be tender and slightly charred. If they need more time, grill for an extra 5 minutes. Once done, remove the corn from the grill. Carefully unwrap the foil, as steam will escape. Use tongs to hold each ear and slather the herb butter all over the hot corn. Optionally, sprinkle more salt and pepper on top for extra flavor. Enjoy this flavorful summer delight! For the complete recipe, check the Full Recipe section. To pick fresh corn, look for bright green husks. The silk should be brown and slightly sticky. The kernels should feel firm and plump. It's best to buy corn in late summer when it's in season. Store corn in the fridge to keep it fresh for longer. Use it within a few days for the best flavor. You can grill corn using direct or indirect heat. Direct heat gives you a nice char and smoky flavor. Indirect heat cooks it more evenly and keeps it juicy. To get the perfect char, turn the corn every few minutes. Aim for about 15 to 20 minutes on the grill. Present your grilled corn in fun ways. You can place it on a colorful platter with fresh herbs. Try sprinkling cheese or chili powder for added flavor. Pair it with grilled meats or a fresh salad for a complete meal. Grilled corn adds a sweet and smoky touch to any summer dish. For the complete cooking process, check the Full Recipe. {{image_2}} To make Mexican street corn, you need simple ingredients. Here’s what you’ll need: - 4 ears of corn - 1/2 cup mayonnaise - 1/2 cup crumbled cotija cheese - 1 teaspoon chili powder - 1 lime, cut into wedges - Fresh cilantro for garnish To cook, start by grilling your corn as usual. Once it's done, brush on the mayonnaise. Then sprinkle cotija cheese and chili powder on top. Squeeze lime over everything and add cilantro. This adds a fresh taste. Herb butters can take your corn to the next level. Here are some flavor ideas: - Garlic and rosemary - Lemon and dill - Spicy chili and lime To make compound butters, mix softened butter with your chosen herbs and spices. Just blend until smooth and chill until ready to use. Once your corn is grilled, spread this butter over it. The heat will melt it, adding rich flavor. Grilled corn also shines in salads. You can mix it with these ingredients: - Diced tomatoes - Chopped cucumber - Red onion - Avocado - Lime juice For a dressing, try mixing olive oil, lime juice, salt, and pepper. Toss everything together for a bright and fresh dish. Serve this salad chilled for a cool summer treat. For full details, check out the [Full Recipe]. To keep your grilled corn-on-the-cob fresh, follow these steps: - Let the corn cool down to room temperature. - Wrap each ear tightly in plastic wrap or aluminum foil. - Place the wrapped corn in an airtight container. This helps to keep moisture in and prevents drying out. Store your corn in the fridge for up to three days. When you want to enjoy the leftovers, you can easily reheat them. The best way is to use the grill again. Preheat it to medium heat. Unwrap the corn and place it on the grill for about 5 minutes. Turn it halfway through for even heating. You can also microwave it for 1-2 minutes, but the grill gives better flavor. If you have extra corn, freezing is a great option. Here’s how to do it: - Allow the grilled corn to cool completely. - Cut the kernels off the cob using a sharp knife. Be careful and use a cutting board. - Place the kernels in a freezer-safe bag. Remove as much air as possible before sealing. To preserve flavor and texture, try to freeze the corn within 24 hours of grilling. You can keep it frozen for up to six months. When you want to use it, thaw it in the fridge overnight or heat it directly from the freezer in a skillet. Enjoy the sweet taste of summer all year long! For detailed cooking steps, check the Full Recipe for Grilled Corn-On-The-Cob with Herb Butter. Grilling corn on the cob takes about 15 to 20 minutes. Preheat your grill to medium-high heat. Wrap each ear in foil to trap steam. After 15 minutes, check for tenderness. If not done, grill for an extra 5 minutes. Yes, you can grill corn in the husk. This method keeps the corn moist. The husk acts as a natural barrier, protecting the kernels. However, it may limit the char flavor. If you want that smoky taste, husking first is best. Here are some simple seasoning ideas for grilled corn: - Classic Butter: Just use plain butter and salt. - Spicy Kick: Mix butter with chili powder for heat. - Zesty Twist: Add lime juice and zest for brightness. - Herb Blend: Combine garlic, parsley, and basil in your butter. - Cheesy Delight: Top with grated Parmesan or feta after grilling. For more detailed flavors, check out the Full Recipe for Grilled Corn-On-The-Cob with Herb Butter. Grilling corn-on-the-cob is simple and fun. You need fresh corn, butter, herbs, and seasonings. Preheat your grill to the right temperature, then wrap the corn and grill it. You can try different toppings, such as cheese or flavored butters, to make it special. Don’t forget to check for freshness when choosing corn. Enjoy your grilled corn this summer as a tasty side. Remember, you can get creative with seasonings and serving ideas. Grilled corn is a delicious treat that everyone will love!](https://grilledflavors.com/wp-content/uploads/2025/06/65d8f3ba-93bf-40c7-b92d-79c60dbc5cf6-300x300.webp)