Grilled Corn On The Cob is the perfect way to make corn for a crowd. It’s easy to do in foil right on the grill.

For more ideas of what to grill with these, check out all of our grilling recipes.

My dad really likes grilling. Growing up, if my mom was ever away for dinner, my dad would throw chicken and hot dogs on the grill and that would be dinner. So he has become quite the pro. This year, though, he has a new specialty: grilled corn on the cob.

Growing up, we would always boil the corn. That was the easiest way to make it for a family of five.

At least, that’s what we thought.

But grilling corn on the cob is so easy. So now, we do it for every barbecue — or really, any time we feel like having corn.

Corn and jalapeños aren’t the only vegetables you can grill. For more ideas, check out all of our Vegetarian Grilling Recipes.

Grilled Corn On The Cob Recipe

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Grilled Corn On The Cob Ingredients:

• 1 ear of corn on the cob
• 1 teaspoon butter
• Salt

How To Make Grilled Corn On The Cob:

Shuck your corn. If any of the corn silk (which is the actual name for “corn hairs”) from the husk are left behind, you want to remove those as well.

Snap the remainder of the stalk (which is commonly called “the handle”) from the cob.

Use a sharp knife to perforate the corn at the center. Then, grab each end of the corn and snap it in half.

Obviously omit that step if you’re not cutting the corn in half, but we always do at barbecues with more than just our family. It gives more people the opportunity to have corn.

Place a piece of foil under the corn.

Smother the corn with butter and salt. Put the butter around the corn, but don’t overdo it.

Wrap the foil completely around the corn so none of the corn is exposed.

Grill the foil-wrapped corn on the cob on the upper rack of the grill, away from direct heat, for 45 minutes.

The foil will be really hot when the corn is done, so we recommend using a pair of tongs or an oven mitt to remove the corn from the grill.

As long as you keep the foil closed, the grilled corn on the cob will stay warm for a really long time (like, hours if you leave it outside). So don’t feel like you need to eat this as soon as it comes off the grill.

But if you want to, go right ahead and eat this grilled corn on the cob immediately. You’re the boss of you.

What’s great about this recipe is the butter and salt infuse into the corn as it’s cooking. So when you’re ready to eat it, you don’t need to add any extra butter or salt to it. I mean, you can if you want, but it’s already really flavorful.

You can eat this grilled corn on the cob as is or you can use it to make our Grilled Mexican Street Corn Salad.

What can you do with Grilled Corn On The Cob?

Of course, you can eat this Grilled Corn On The Cob as is. It’s delicious that way.

But, if you want to dress it up even more, grilled corn is the base of our Grilled Mexican Street Corn Salad recipe.

Grilled Corn On The Cob: Frequently Asked Questions

Can you turn this into Grilled Mexican corn on the cob (elote)?

Elote is known colloquially as Mexican street corn. It’s sold on carts in Mexico, just like you would find hot dogs in New York City. It’s also one of my favorite things to order at our local Mexican restaurant, so of course, I have to make elote at home when I get the chance.

What really makes elote what it is is the seasoning on it. In general, elote is seasoned with butter, mayonnaise, crema, queso fresco, chili powder, and lime juice.

Elote is always grilled, so using this grilled corn on the cob recipe is the perfect base for Mexican street corn.

Follow the recipe directly, including grilling the corn on the cob for 45 minutes.

Unwrap the foil when the corn is still warm. Keep the corn in the foil. You’ll be putting all the toppings on it and want to use the foil to keep them on the corn (and not let them fall on the ground).

Squeeze lime juice (either fresh or bottled) over the corn on the cob.

Smother the grilled corn in a layer of mayonnaise.

Then, smother the grilled corn in a layer of Mexican crema. Mexican crema is similar to sour cream, so if you don’t have Mexican crema, you can just sub in sour cream.

Then, top with Tajín.

Finish with a generous portion of queso fresco. Now, I’ll be honest. I almost never have queso fresco at home, so I always use grated parmesan cheese in place of it.

Want more grilled vegetable ideas?

Corn isn’t the only vegetable you can cook on the grill. Check out the recipes below for more grilled vegetable recipes.

• Foil-Packet Grilled Vegetables
• Grilled Tomatoes
• Grilled Mushrooms

Have you tried this Grilled Corn On The Cob? Leave your thoughts about it in the comments.