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Prep Time5 minutes
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Cook Time10-12 minutes
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Serv SizeYield 2-4 servings
Easy, delicious grilled corn that is sweet, plump, crisp, and juicy every time!
Ingredients
For Grilled Corn
For Grilled Corn In Foil
Directions
Grilled corn is one of those simple summer sides that tastes as if you put in way more effort than you actually did. A few minutes over medium‑high heat is all it takes for the kernels to turn juicy, bright, and lightly charred, with that smoky sweetness you can only get from the grill. Or place it in a foil pouch with a few herbs and you have a customizable side that steams to perfection and soaks up whatever flavors you tuck inside.
Grilled Corn in foil. Remove the corn from its husk and pull off any remaining silk. Rinse, then pat dry with a paper towel. Lay out two sheets of aluminum foil and place each ear of corn in the center. Add 3 tablespoons of butter—salted or unsalted, whichever you prefer—over the tops of the corn.
Add sprigs of herbs—or jalapeño slices or lemon, if you like. I used rosemary, dill, and thyme from our garden with salted butter. Fold the foil packets and crimp the edges to seal, then wrap each packet in one more sheet of foil. Grill over medium‑high heat for 12-15 minutes, then flip and cook for another 12-15 minutes.
When serving, pour the herbed melted butter from the packets over the corn and enjoy!
Direct-Grill Corn: Remove husks and silk from corn. Brush the corn with a high‑heat oil, such as avocado, vegetable, or canola, to help it char evenly and prevent sticking.
Grill the corn over medium‑high heat (375–400°F) for 10–12 minutes, turning often, until the kernels are bright yellow and lightly charred. Avoid cooking it any longer than this, as overcooking causes the kernels to lose their plumpness and collapse instead of staying juicy and crisp.
Enjoy!
Looking for more easy side dishes? Here are a few of our favorites:
Conclusion
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