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Grilled Corn on the Cob for Memorial Day Fun

Grilled Corn on the Cob for Memorial Day Fun

Sweet smoky and slightly charred grilled corn on the cob is a summer cookout essential. The kernels pop with a juicy crunch picking up char from the grill to balance natural sweetness. It is a simple festive favorite that never goes out of style for any backyard gathering.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears of fresh corn
  • 2 tablespoons melted butter or olive oil
  • Salt to taste
  • Pepper to taste
  • Lime wedges optional
  • Chili powder optional
  • Fresh herbs optional
  • Shredded cheese optional

Equipment

  • Grill gas or charcoal
  • Tongs
  • Large bowl for soaking
  • Basting brush
  • Knife optional

Method
 

  1. If using husks gently pull them back without removing and remove the silk.
  2. Fold the husks back over the corn and soak in cold water for 15 to 30 minutes.
  3. Preheat your grill to medium high heat.
  4. Place the ears directly on the grill grates and cook for 12 to 15 minutes.
  5. Turn the corn every 3 to 4 minutes to ensure even charring.
  6. Remove from the grill and peel back the husks if they are still on.
  7. Brush the corn with melted butter or olive oil.
  8. Season with salt pepper and any desired optional toppings.
  9. Serve the corn while it is warm and enjoy immediately.

Notes

Soaking the corn in its husks prevents them from burning too quickly and adds moisture for steaming.
Choose fresh corn with bright green husks and slightly damp silk for the sweetest flavor.
Avoid over grilling as 8 to 15 minutes is usually enough depending on your specific grill heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can freeze grilled kernels by removing them from the cob and placing them in a zip top bag.