Grilled Corn on the Cob

I love sweet spring/summer corn on the cob, especially when it’s lightly charred on the grill. Corn is simple to cook on the grill, and I prefer to cook my corn shucked so it gets those nice grill marks and charred flavor.

Ted Scheffler

August 10, 2023

This is a very basic recipe and method, but you could kick it up a notch by making chile-lime sauce, honey butter, buffalo blue cheese sauce, Mexican cotija cheese and mayo, or other condiments for the corn.

Ingredients:

Ears of corn on the cob – typically one per person, shucked

Olive oil

Butter

Salt

Method

When ready to cook, preheat your grill to 450 degrees F. with the grill lid closed
Brush corn with oil and place directly on grill grates, turning occasionally. After about 10 minutes corn should be cooked through and slightly charred on the outside.
Remove the corn from the grill, brush with butter to taste and sprinkle with salt.

Food & Drink, Recipes, Scheff’s Table, The Dish, Utah Bites, Utah Food

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.