We make Grilled Corn on the Cob all the time during the nice warm summer months.
Now, in Southern California summer lasts for about 9 months out of the year, so I’m really lucky that I can have grilled corn all the time. It’s one of my favorites!
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There are many ways to grill corn. This is the best!
And, this is the best way that I’ve ever tried for Grilled Corn on the Cob. I know, I know, many of you have your favorite way. Trust me, I’d love to hear your favorite way to grill corn (leave me some comments below telling me your favorite), but this way is my favorite!
Give it a try, I guarantee that it will knock your socks off. If not, I’ll come over and eat the corn for you!
Keep an eye out that the store or Farmer’s Market for summer deals on corn on the cob. Often I’ll see corn featured for 4 ears for $1 – that’s a great inexpensive way to get dinner on the table.
Grilling corn this way gives you a nice toasty sweet flavor with kernels that aren’t soggy or mushy at all. It makes the perfect summer side dish – texture, flavor, freshness, it’s all here!
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Look at the kernels of corn, and you’ll see some that have started to “shrinkle” – that means they are nice and caramelized and yummy!
Grilled Corn on the Cob Recipe
Grilled Corn on the Cob
- 4 ears of corn
- Shuck the corn (meaning clean all the husks and the silks off the cob).
- Over medium heat, grill cobs of corn directly on the grill until it gets some dark golden brown areas, about 30 minutes. You’ll also see, what my husband refers to as shrinkle. When some of the kernels start to shrivel and shrink, this means the corn is nice and grilled and sweet.
- Remove the corn from the grill. Add a sprinkle of salt and a light smear of butter if desired, but it's so good that you don't need the salt or butter.