Grilled Corn on the Cob

When sweet summer corn is in season, there’s no better way to enjoy it than fresh off the grill. This Grilled Corn on the Cob is brushed with a homemade garlic chive butter that melts into every kernel, adding rich, savory flavor with just the right touch of fresh herbs. The lightly charred edges and buttery finish make this simple Southern side dish a delicious addition to everything from backyard cookouts to weeknight dinners and holiday gatherings.

Easy Grilled Corn on the Cob Recipe

Wondering how to make the best grilled corn on the cob? The good news is that it’s incredibly easy, and I’ve included just a few simple tips, to ensure you’ll have sweet, juicy corn with just the right amount of smoky flavor every time. This recipe grills the corn with the husks intact, which helps lock in moisture and sweetness while the kernels become perfectly tender. If you prefer, you can also shuck the corn before grilling or wrap it in foil for an equally delicious result. It’s a summertime staple that’s right at home alongside burgers, barbecue, grilled chicken, ribs, steak or any backyard cookout spread, making it a must-have side dish from Memorial Day through Labor Day.

Key ingredients to make Southern Grilled Corn on the Cob: (Scroll down for full printable recipe card and quantities.)

Fresh Corn on the Cob – 8 medium ears of corn husks intact.
Butter – Salted butter or unsalted butter for richness.
Cheese – Finely grated Parmesan cheese for a salty bite.
Fresh Herbs – Fresh chives (or fresh parsley) for freshness.
Garlic – Fresh garlic cloves expand the flavor profile.
Spices – Lemon pepper balances the flavor.

How to Make the BEST Grilled Corn on the Cob Recipe

Remove Silk – Pull husk back from each cob and remove silk. Recover corn with husk.
Soak Corn – Dissolve salt in a large bowl of cold water. Add corn and immerse. Soak corn for 10 minutes. Remove and drain well. Use a paper towel to pat dry.
Prepare Grill – Preheat the grill to medium. Brush the grates with olive oil or coat with grill safe cooking spray.
Cook – Grill corn per the cooking time ihn the recipe until the corn is fork tender.
Make Garlic Butter – Whisk together butter, chives, Parmesan garlic and lemon pepper until fully blended. Chill until serving.
Serve – Remove husks and serve corn with garlic chive butter.

Kitchen Equipment to Make Grilled Corn

Large bowl and small bowl.
Measuring spoons.
Basting brush.
Sharp knife and cutting board or kitchen shears.

Recipe Variations, Tips and Substitutions

Butter – You can use salted butter or unsalted butter. When using unsalted butter, add salt to your taste to season the butter mixture.
Fresh Herbs – You can use fresh parsley, thyme or rosemary.
Spice – You could add a pinch of cayenne pepper or smoked paprika to the butter.
Lemon Pepper – You can use black pepper and a squeeze of lime juice or lemon juice.
Adjust Cooking Time – Choose ears that are similar in size for even cooking. The grilling time can vary slightly depending on the size of the ears of corn.
Remove Silk – It’s important is to clean the silk carefully from the corn prior to soaking. Inspect the corn carefully, removing any bad spots or kernels. Once the husk is pulled back, use a damp paper towel to grab the silk making it easier to remove and discard.
Use the Husk to Lock in Moisture – Pull the husk back over the corn to cover it for soaking and grilling. This will allow the sweet corn to cook more slowly and prevent it from burning. That said, some random kernels may char a bit when turning and that only adds to the grilled flavor.
Make-Ahead Tip – The garlic chive butter can be made one day in advance to give the flavors time to marry. A few hours ahead of time or overnight works well. Just allow some time at room temperature to soften before serving.
Oven Roasted Corn – You can also roast sweet corn in the oven. See how to make my recipe for Oven Roasted Corn on the Cob here.

Storage and Leftovers

Serving Options – After grilling corn on the cob, use a sharp knife to remove any corn kernels from the cob to save for another meal. You can use it as a topping on salads or even turn it into a Mexican Street Corn Salad. You can also use it as a condiment sprinkled on tacos or incorporate it into a homemade corn salsa to serve with tortilla chips.
Leftovers – Remove the husk and wrap in foil or use a knife to remove the corn kernels from the cob and transfer to an airtight container. Store chilled in the refrigerator for up to 3-4 days.
Reheating – Reheat in the microwave, in a skillet on medium heat, or on a sheet pan under the broiler.
Freezer – You can freeze grilled corn but remove it from the cob first. Use a sharp knife and remove the kernels then package in freezer bags for future meals. Thaw in the fridge and reheat just before serving.

More Easy Grilling Recipes to Make

This easy Grilled Garlic Rosemary Smashed Potatoes recipe can be fully prepped in advance and chilled, then grilled just before serving.
Grilled Polynesian Chicken Salad is light and refreshing on a hot summer day.
Grilled Corn Salad with cherry tomatoes and diced avocado can be used as a side dish or a condiment.
Saucy Baby Back Ribs are made in the oven then brushed with barbecue sauce and charred on the grill.
Light and delicious Grilled Zucchini from Kalyn’s Kitchen.

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