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Fire up the grill and get ready for one of summer’s ultimate delights: grilled corn on the cob! Whether you’re hosting a cookout or just enjoying a sunny afternoon, learn the secrets to grilling corn to perfection.
Grilled corn on the cob has always been one of my go-to summer sides, but I have to admit: there’s something extra special about grilled corn. The way that smoky char enhances the sweetness of the summer corn is simply unbeatable.
It’s a flavor that instantly takes me back to family cookouts and sunny afternoons. But before you can enjoy that first delicious bite, there are a few things you need to know to get it just right.
If you’re a fan of grilled vegetables, you must try my Grilled Zucchini With Tahini Yogurt Sauce, Grilled Stuffed Mushrooms, and Grilled Asparagus with Lemon Tahini Sauce.
Table of Contents
Recipe Highlights: Grilled Corn on the Cob
Cultural Influence: Mediterranean style street food vibes
Suitable for: Summer BBQs and cookouts
Dominant Flavor Profile: Sweet and smoky
Skill Level Required: Beginner-Friendly
Why You’ll Love this Recipe: Grilled corn is the perfect blend of sweet, smoky, and charred flavors, all achieved in just a few minutes on the grill.
Grilled Corn on the Cob Ingredients
Corn: Choose fresh corn for the best flavor and sweetness, in summer I usually get mine from the Farmers Market.
Fresh Lemon: Choose a ripe, juicy lemon for squeezing over the grilled corn; it adds a zesty brightness to the dish.
Salt: It enhances the natural flavors of the corn and balances the acidity of the lemon.
Sumac: This tangy, citrusy spice adds a unique flavor dimension to the grilled corn. If you’re not familiar with sumac, start with a small amount and adjust to taste.
Parsley: Fresh parsley adds a pop of color and freshness to the dish. You can chop it finely and sprinkle it over the grilled corn for a vibrant finish.
How to Grill Corn on the Cob
Step 1: Grill the Corn
Preheat the grill to medium-high heat. Peel the husk off the corn.
Grill the husked corn for 8-10 minutes, turning occasionally, until tender and charred. keep an eye so the corn doesn’t burn.
Step 2: Add The Toppings
Once the corn cobs are grilled and charred, transfer them to a serving plate and top them with the lemon juice, salt and sumac. Finish with chopped parsley.
Serving Suggestions
Serve grilled corn alongside other BBQ favorites like grilled chicken kabobs, burgers, or grilled lamb chops.
Pair with classic sides such as potato salad, coleslaw, and grilled asparagus for a complete summer feast.
Serve grilled corn as part of a mezze platter with hummus, tzatziki, olives, and grilled vegetables.
Cut the grilled corn off the cob and add it to salads for extra sweetness and crunch.
Variations and Substitutions
Spicy Grilled Corn: Sprinkle cayenne pepper or paprika over the grilled corn before serving for an extra kick of heat and smokiness. Garnish with freshly chopped cilantro for a pop of freshness and color.
Cilantro Lime Corn: Create a marinade by mixing chopped cilantro, freshly squeezed lemon juice, salt, and a dash of olive oil. Serve with extra cilantro leaves scattered over the top for a vibrant and zesty twist on classic grilled corn.
Grilled Corn Salad: Cut the grilled corn off the cob and toss it with diced tomatoes, black beans, red onion, avocado, and a lime-cilantro dressing for a refreshing summer salad.
Storage
Refrigeration: Let the corn cool down if it’s coming straight off the grill, then wrap each cob individually in plastic wrap or foil to retain moisture. Place the wrapped corn in an airtight container or resealable bag. Store in the fridge for up to 3-4 days.
Freezing: Wrap each cob tightly in plastic wrap or foil to prevent freezer burn. Label with the date and freeze for up to 2-3 months.
Reheating: For refrigerated corn, microwave on high for 1-2 minutes or grill for 5-7 minutes until heated through. For frozen corn, thaw overnight in the fridge before reheating using the methods above.
Corn Off the Cob: If corn has been cut off the cob, store in an airtight container in the fridge. Use within 2-3 days for optimal freshness.
Recipe Tips
Preheat the Grill: Get your grill hot and ready by preheating it to medium-high heat (around 400°F or 200°C) for consistent cooking and ideal char marks.
Husk and Clean: Remove the husks and silk from the corn for direct grilling. Rinse thoroughly to eliminate any remaining silk.
Turn Frequently: Rotate the corn every 2-3 minutes to ensure even charring on all sides, cooking for a total of 8-10 minutes.
Choose Fresh Corn: Select fresh, in-season corn for the sweetest and juiciest results. Fresh corn grills better and has superior flavor.
Serve Hot: Grilled corn is best served immediately while hot, allowing the flavors to be at their peak.
Frequently Asked Questions
Yes, you can grill corn with the husks on. This method steams the corn and keeps it moist. Just be sure to peel back the husks to remove the silk and then fold them back over before grilling. Remove the husks in the last few minutes of grilling for a charred finish.
Grilled corn is done when it is tender and has a slight char on all sides. This typically takes about 8-10 minutes on medium-high heat, with frequent turning.
Yes, you can grill frozen corn on the cob. Thaw it first and then grill as you would with fresh corn, brushing with oil or butter to enhance flavor and prevent sticking.
It’s best to add most toppings after grilling to avoid burning. However, you can brush the corn with flavored oils or butter before grilling to infuse flavor during the cooking process.
More Grilling Recipes
Summer Recipes
Grilled Branzino
Summer Recipes
How to Cook Salmon on the Grill
Summer Recipes
Grilled Chicken Breast (Juicy and Delicious!)
Summer Recipes
Mediterranean Grilled Pizza Recipe
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Grilled Corn on the Cob
Equipment
- Grill
Ingredients
- 4 ears corn
- 1 lemon, juice of
- 1 tsp kosher salr, to taste
- 1 1/2 tsp sumac
- 1/2 cup parsley, chopped
Instructions
- Preheat the grill to medium-high heat. Place the corn cobs on the grates and close the lid.
- Grill for about 5 minutes, open the lid and flip the corn. Close the lid again and grill for another 5-8 minutes, turning occasionally, until tender and charred.
- Transfer the grilled corn to a platter. Top with lemon juice, sumac, salt and chopped parsley.
- Serve immediately, and enjoy!
Video
Notes
- Make sure the grill is completely heated before placing the corn on the grates.
- Keep an eye so the corn gets charred but not burned.
- Store the leftovers in an airtight container, or wrap them individually in plastic wraps and refrigerate for up to 4 days. Reheat in the oven or microwave. You can also grill them over medium high heat for 5 minutes or so.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In the past I’ve always just boiled corn – but after trying this recipe I’ll never boil again! The charred outside and the perfectly seasoned flavor makes this the best corn on the cob I’ve had. Great recipe!
We usually make them with spicy, but because we grew up eating them like that, so this grilled corn on the cob recipe, is perfect to try a new way to eat them. Looks delicious!! Thanks for sharing 🙂
I’ll never made corn on the cob any other way! This was so delicious and easy!
Nothing screams summer to me more than a delicious ear of grilled corn – this was fantastic, and we’re going to be making it all summer long!