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grilled corn on the cob recipe

Grilled Corn on the Cob Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Servings
Course: Appetizer, Side Dish
Cuisine: Mexican, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 6 ears of fresh corn husked
  • 1 tablespoon  olive oil or neutral oil
  • Salt and black pepper to taste
  • 4 tablespoons  unsalted butte softened
  • 2 cloves  garlic finely grated or minced
  • 1 tablespoon  fresh parsley finely chopped
  • 1 teaspoon  fresh chives chopped
  • 1/2 teaspoon  smoked paprika
  • 1/4 teaspoon  chili flake optional
  • 1/4 teaspoon  salt
  • 1 teaspoon  lime juice

Method
 

  1. Mix softened butter with garlic, parsley, chives, smoked paprika, chili flakes, salt, and lime juice until fully combined. Set aside at room temperature. Can be made up to 3 days ahead and refrigerated.
  2. Husk the corn fully and remove silk with a damp paper towel. Rub each cob lightly with oil and season with salt and pepper.
  3. Preheat grill to medium-high (400–450°F). Clean and oil the grates well before adding the corn.
  4. Place corn directly on the grates. Grill for 10–12 minutes, turning every 2–3 minutes, until charred in patches and kernels are blistered and slightly shrunken.
  5. Remove corn from the grill immediately. Apply herb butter generously while hot, turning to coat all sides. Finish with flaky salt, fresh herbs, and a squeeze of lime. Serve immediately.

Notes

  • Don’t soak husked corn before grilling — it prevents proper charring
  • Apply butter while the corn is still steaming hot so it absorbs rather than sits on top
  • For elote-style: brush with mayo, roll in cotija, dust with chili powder and lime zest
  • Leftover kernels cut off the cob work well in salads, grain bowls, or corn soup
  • Herb butter keeps refrigerated for up to 1 week, tightly wrapped