Do I need to remove the silk before grilling corn on the cob?

Yes, it's best to remove the silk (those fine threads) before grilling. The silk can burn easily and create an unpleasant taste. Carefully peel back the husks without removing them, remove all silk, then fold the husks back over the corn if desired.

How can I tell if corn is ready to be taken off the grill?

Perfectly grilled corn will have bright yellow, plump kernels that easily pierce with a knife or fork. The corn should appear slightly charred in spots, and the kernels will have a glossy appearance due to their natural sugars caramelizing.

Can I grill corn without husks?

Absolutely! Grilling corn without husks will give you more pronounced grill marks and a smokier flavor. Just be careful to watch the corn closely and turn it frequently, as it can burn more easily without the protective husks.

Is it better to grill corn with or without foil?

Neither method is inherently "better"—it depends on your preference. Grilling without foil allows for direct contact with grill grates, creating char marks and smokiness. Foil creates a steaming effect that preserves moisture and results in more tender corn.

What's the best butter to use for grilled corn?

Unsalted butter gives you the most control over the final flavor. European-style butter with higher fat content melts beautifully and provides richer flavor. For dairy-free options, plant-based butter alternatives or olive oil work well.

Can I prepare grilled corn ahead of time for a party?

Yes! Grill the corn about 75% of the way done, then set aside. When ready to serve, return it to the grill for 3-5 minutes to heat through and finish cooking. This makes party timing much more manageable.

Grilled Corn on the Cob: The Ultimate Guide to Perfect Summer Sweetness

Description

A comprehensive guide to creating perfectly grilled corn on the cob with a delicious herb butter.

Ingredients

6 ears of fresh corn, husks intact

4 tablespoons of unsalted butter, softened

2 tablespoons of olive oil

3-4 cloves of garlic, minced (optional for garlic butter)

1 tablespoon of fresh herbs (such as chopped cilantro, parsley, or chives)

1 teaspoon of sea salt

½ teaspoon of freshly ground black pepper

¼ teaspoon of smoked paprika (optional)

1 lime, cut into wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Peel back corn husks without removing them, remove silks, then fold husks back. Optionally soak corn in water for 30 minutes to prevent burning.
Mix softened butter with olive oil, garlic, herbs, salt, and pepper to create a seasoned butter. This can be made ahead and stored chilled.
Preheat the grill to medium-high heat (375–400°F / 190–205°C) to ensure even cooking and caramelization.
If soaked, shake excess water from corn. Peel back husks again and brush with olive oil, then season with salt and pepper.
Grill using one of two methods:
– With husks on: grill for 15–20 minutes, turning every 5 minutes.
– Directly on grill: cook 10–12 minutes, turning frequently for char marks.
Brush corn with flavored butter in the last 1–2 minutes of grilling to infuse flavor and lightly toast the herbs.

Remove from grill, add more butter if desired, garnish with herbs or smoked paprika, and serve with lime wedges for a fresh finish.

Notes

This recipe combines traditional grilling techniques with flavorful seasonings for the ultimate summer side dish.

Prep Time: PT10M
Cook Time: PT20M
Category: Side Dish
Method: Grilling
Cuisine: American