Super easy, quick and delicious, this Grilled Corn recipe is a tasty side dish that goes with so many meals. Dress it up or down, grilled corn is always a hit!
A GRILLED CORN RECIPE
One of my favorite vegetables to make on the grill (besides potatoes) is corn! Grilled corn is so flavorful, juicy and crisp. This is hands down my favorite way to make corn on the cob! It is super easy, effortless and you can pretty much dress your corn up or down with various toppings. Ready in 15 minutes this corn goes great with any of your meals which makes it the absolute perfect side dish! If you want to up your grilling game, then you absolutely must make this Grilled Corn Recipe!
FREQUENTLY ASKED QUESTIONS:
Leaving on the husks just helps to protect the corn kernels so they don't get too blackened. It helps the corn steam a bit as well.
No. I like to do this so I don't have to do it afterwards but it's not absolutely necessary. You can leave the silk on if you want a shorter preparation time.
Soaking corn is a method where you are literally soaking the entire corn on the cob in the husk before grilling. This is good for people who don't like their husks to get dark and who want more of a steaming effect. I have tested this method and it's fine but I don't think it's absolutely necessary. However, with this method, you can leave the silks on and they usually remove fairly easy after grilling.
The corn will be done when the kernels turn a bright yellow color.
So if you want to amp up your recipe a little bit you can use regular butter or you can use my Garlic Herb Butter which we love to use all the time. It really adds so much more to the recipe itself.
This is so simple. While the corn is grilling mix together some mayonnaise with some Mexican crema or sour cream. After you've grilled the corn and pulled down the husks, slather this mayonnaise mixture on the corn. Sprinkle generously with shredded cotija cheese. Season with a little chili powder or tajin. Serve with a lime wedge on the side.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ears corn
- butter, parsley, salt and pepper, for topping
HOW TO MAKE GRILLED CORN:
Peel back the husks of the corn but do not tear off completely. Remove the silk and then replace the husks to wrap around the corn.
Place the corn on a preheated grill and cook for about 15 minutes, turning every few minutes. The husks may char, this is perfectly normal. The corn is done when the kernels are bright yellow. Remove husks and serve with butter, salt, elote seasoning, and more.
Top with a compound butter or just rub with butter and season with salt and pepper!
CRAVING MORE RECIPES? GIVE THESE A TRY!
- 6 ears corn
- butter, chopped parsley salt and pepper, for topping
- Peel back the husks of the corn but do not tear off completely. Remove the silk and then replace the husks to wrap around the corn.
- Place the corn on a preheated grill and cook for about 15 minutes, turning every few minutes. The husks may char, this is perfectly normal.
- The corn is done when the kernels are bright yellow. Remove husks and serve with butter, salt, pepper and more.
- Nutritional value is just for the corn only.
- Add any butters that you'd like.
- You can make this into Mexican Street Corn (see my instructions above)
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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