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Grilled Corn Recipe

Grilled Corn Recipe

Grilled Corn Recipe

Grilled corn is one of the best things about summer. Start with good quality corn on the cob, which is usually during the summer months when they are in the peak of their season. This is a basic recipe with butter and seasoning, but grilled corn is also great with Parmesan cheese and chopped herbs.


  • 4 ears of corn
  • 4 Tablespoons butter, softened
  • Salt and pepper, to taste


Calories Per Serving225

Folate equivalent (total)50µg13%

Grilled Corn on the Cob

Making grilled corn on the cob is so easy, and we can show you just how to do that. Top your tender golden ears of corn with a pat of butter, your favorite seasoning, and some sprinkled parsley at your next cookout!


Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place corn directly over hot side of grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total.

Remove corn from grill and allow to rest for 2 minutes. Roll in butter, sprinkle with salt, and serve immediately.

Total 20 min.
Cook 6 bacon slices in a large skillet over medium-high, turning occasionally, until very crisp, about 8 minutes. Transfer to a plate lined with paper towels, and let stand 5 minutes. Meanwhile, measure 2 Tbsp. drippings from skillet into a heatproof bowl. Add 3 Tbsp. each of mayonnaise, sour cream, and whole buttermilk to bowl, whisking until combined. Add 2 tsp. each finely chopped fresh flat-leaf parsley, fresh dill, and fresh chives 1 tsp. fresh lemon juice 1/2 tsp. kosher salt and 1/4 tsp. onion powder, stirring to combine. Finely chop bacon. Arrange Classic Grilled Corn on a platter, and drizzle with ranch mixture. Sprinkle evenly with chopped bacon.

Total 15 min.
Process 3 Tbsp. honey, 2 Tbsp. chopped scallion (white and light green parts only), 1 1/2 Tbsp. apple cider vinegar, 1 Tbsp. chipotle chile in adobo sauce (from 1 [7-oz.] can), 1 minced large garlic clove, and 1/2 tsp. kosher salt in a food processor until smooth, 1 minute. Brush mixture evenly over Classic Grilled Corn. Return corn to lit side of grill. Grill, uncovered, until glaze is warmed through and adheres to corn, 4 to 5 minutes. Arrange grilled corn on a platter, and sprinkle evenly with 1/4 cup finely chopped fresh chives.

Elote (Mexican Grilled Corn)

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chile powder and cayenne in a small bowl.

Step 2

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve.

How would you rate Elote (Mexican Grilled Corn)?

Basic recipe to start - modify from here.

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Sauces for grilled corn!

Here’s the fun part: what to slather onto your grilled corn on the cob! Of course, you may have your own ideas. But here are some of ours:

  • Butter and salt: The classic melted butter and salt is always transcendental.
  • Butter and Parmesan: Slather with butter, then add shredded Parmesan cheese and chopped fresh herbs like basil, thyme or oregano.
  • Elote (Mexican grilled corn): One of our favorite ways to serve corn is as elote or Mexican street corn. The creamy, spiced sauce with cheese crumbles, lime and cilantro is out of this world.
  • Chili lime mayo: Or, go a little simpler with this chili lime mayo.
  • Yum Yum sauce: This sauce is just like it sounds: over the top yum.


I microwave corn in the husk to get the best flavor, remove the husks and then throw it on the grill. That way you know it's cooked through and you don't risk burning it on the grill while you wait for it to cook.

I actually slather this on the corn and wrap it in foil, then throw it on the grill. No char but the herbed butter cooks into the corn and it's fantastic. I think you could also do without the foil and substitute the herbed butter for your oil.

I grill corn with the husks on, which prevents most charring. Douse with this butter after removing the husks - tender, tasty corn. No charring, unless you leave the corn on too long. I gave this three forks because corn doesn't need much help!

Easy and delicious, my new go-to way to cook corn.

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Step-By-Step Instructions

  • First you want to take your grilled corn cobs and cut the kernels off. Make sure to use a very sharp knife.
  • Next, add your corn and all the other ingredients into a large bowl. This recipe is great because you can omit any ingredients that you aren’t crazy about and it won’t change the heart of the recipe.

  • Mix everything together until evenly combined.
  • Let chill in the fridge for at least 30 minutes before serving. This just gives all the flavors a change to combine.

Heat: Heat grill to 400°F.

Prep: Pull the husks back from the corn cob and trim the silks and remove the end of the stalk with a sharp knife. However, to prevent the corn from drying out when it’s grilled, keep the husks attached. Once the silks have been removed from the corn, pull the husk back over the corn cob.

Grill: Grill the corn for 10 to 15 minutes, turning several times for even cooking. Remove corn from grill and allow to cool 5 minutes before removing husks.

High Heat: If you would like some char marks on the corn, turn your grill to high and then return the corn (after pulling back the husks again) to grill for a few minutes at the very end and quickly char the outside as desired.

Serve: Serve with lots of butter and any chosen toppings!

Grilled Corn with Soy Sauce and Mirin

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Fresh ears of corn are one of summer’s easiest veggies to throw on the grill, and a slathering of butter and salt is naturally the quickest road to tasty-town. But for a healthier option with some Japanese flair, try a simple mixture of soy sauce and mirin: It adds a hint of savory flavor while letting the sweet, smoky intensity of the grilled corn come through.

Special equipment: You will need a pastry brush for this recipe.

This recipe was featured as part of our Fast and Easy Grilled Vegetable Sides. For more healthy corn options, see our corn on the cob recipe using vegetable oil.