Grilled corn is summer on a plate. Sweet, smoky, buttery, and kissed with char. Fifteen minutes. Grill optional (stovetop works too). The perfect side for burgers, BBQ, or just because.
You’ll never boil corn again.
Ingredients
Serves 4.
- 4 ears of corn, husked
- 4 tbsp butter, melted
- 2 cloves garlic, minced (optional)
- ½ tsp salt
- ¼ tsp black pepper
- Optional toppings: chopped cilantro, chili powder, lime wedges, cotija cheese, or Parmesan
Step-by-Step Instructions
Step 1: Preheat the Grill
- Preheat grill to medium-high heat (400-450°F).
Step 2: Grill the Corn
- Place corn directly on the grill grates.
- Grill for 10-15 minutes, turning every 3-4 minutes, until charred in spots and tender.
Step 3: Make Garlic Butter
- In a small bowl, mix melted butter, garlic, salt, and pepper.
Step 4: Butter & Serve
- Remove corn from grill. Brush generously with garlic butter.
- Add any optional toppings. Serve hot.
Stovetop Method:
Heat a dry cast-iron skillet over high heat. Cook corn, turning frequently, until charred on all sides, about 10-12 minutes.
Summary
Prep Time: 5 minutes | Cook Time: 10-15 minutes | Total Time: 15-20 minutes
Yield: 4 servings
Difficulty: Super Easy
Storage Notes
Best fresh off the grill. Leftovers keep in fridge for 3 days. Reheat in dry skillet or microwave. Cut kernels off the cob for salads, salsas, or rice bowls. Great cold too.
