Food & Drink

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.


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.


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

Olive oil




  1. When ready to cook, preheat your grill to 450 degrees F. with the grill lid closed
  2. 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.
  3. Remove the corn from the grill, brush with butter to taste and sprinkle with salt. 
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