Corn on the Cob on the Grill is an easy and delicious way to make corn! You can grill as many ears of corn as your grill will fit, or just a couple of cobs for a small dinner. The perfect summer side dish!
- 8 ears of corn (or as many ears as you need to cook!)
- Vegetable, avocado or canola oil for brushing the corn
- Salt, pepper and butter for serving
- Preheat the grill to a medium heat, between 350-375 degrees.
- Remove the husks and the silk from the corn and discard.
- Lightly brush the corn with your oil of choice, olive oil or avocado oil are good choices for this corn recipe. Place the corn on the cob on the grill and let cook for 10-12 minutes while turning every few minutes. While you do want a char on the corn, you don’t want to corn to burn so make sure that your grill isn’t to high and that you turn the corn often.
- When the corn is tender and has a nice char on the outside, remove from the grill and serve with salt, fresh black pepper and lots of butter! * You can tell when the corn is done when the kernels are plump and slightly wrinkly.
Store: To store the corn, after the corn has cooled, wrap the cobs in aluminum foil and keep in the refrigerator for up to 5 days. Alternately, you can cut the kernels off the cobs and keep in a container for the same amount of time.
Freeze: To freeze grilled corn, cut the kernels off the cobs and store in freezer bags for up to 6 months.
- Category: Side Dish
- Method: Grill
- Cuisine: American
Keywords: mantitlement, corn on the cob, grilled corn, corn on the cob on the grill, grilled corn on the cob, vegetable side dish, grilled vegetables