Recipe · Side
Grilled Corn on the Cob
Three techniques and one compound butter. The right way to grill corn depends on whether you want kernel char or steam-tender bite.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 6
Grills.co Editorial · Updated January 14, 2026
Ingredients
- 6 ears fresh corn
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, finely minced
- 1 tbsp fresh chopped chives
- Pinch of smoked paprika
- Kosher salt and black pepper
- 1 lime, cut in wedges
Method
- 1
Mix softened butter with garlic, chives, paprika, and a pinch of salt. Reserve.
- 2
Preheat the grill to medium-high (425°F).
- 3
For husks-on (steam tender): leave husks intact. Grill 15 minutes, rotating every 4 minutes.
- 4
For husks-off (charred kernels): peel and remove silk. Brush lightly with oil. Grill 8–10 minutes, rotating to char on all sides.
- 5
For a hybrid: peel back the husks, remove silk, fold the husks back over. Soak in water for 10 minutes, then grill 12–15 minutes.
- 6
Brush hot corn with compound butter. Season with salt and a squeeze of lime.
Husks on vs. husks off
| Method | Result | Time |
|---|---|---|
| Husks on | Steam-tender, no char | 15 min |
| Husks off | Charred, smoky, drier kernels | 8–10 min |
| Hybrid (soak + fold) | Tender with edge char | 12–15 min |
Compound butter variations
- Mexican street corn: mayo, cotija, chili powder, lime.
- Herb garden: parsley, dill, lemon zest, butter.
- Smoky chipotle: chipotle in adobo (chopped), butter, lime.
Tips
- Buy corn the day you cook it. Sugar converts to starch quickly after harvest.
- Don’t oversoak. Soaking husks for more than 15 minutes leads to uneven cooking.
- Tongs, not a fork. Forks puncture the kernels and lose moisture.
Safety: Outdoor cooking involves heat, fire, fuel, smoke, and carbon monoxide risk. Follow the manufacturer's instructions, local fire rules, and safe ventilation practices. Never grill indoors unless the appliance is approved for indoor use.