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    Home » Recipes » Side Dishes

    Grilled Corn on the Cob

    Published: May 2, 2022 by Chellie Schmitz

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    What is not to love about any item cooked on the grill, right? Grilled Corn on the Cob is no exception. Try this version of corn on the grill with no husks. via @artfrommytableWhat is not to love about any item cooked on the grill, right? Grilled Corn on the Cob is no exception. Try this version of corn on the grill with no husks. via @artfrommytable

    Quick and absolutely delicious, you are going to love this Grilled Corn on the Cob! No husk and no foil make it super simple. Made with olive oil and seasoned salt, the smokey flavor of the grill gives this corn a truly authentic grilling taste.

    Grilled corn on the cob stacked on a rectangle white platter. Garnished with parsley.
    Jump to:
    • WHY YOU'LL LOVE THIS RECIPE
    • Key Ingredients
    • How to Make Grilled Corn on the Cob without a Husk
    • Expert Tips
    • Frequently Asked Questions
    • Storing and Freezing
    • You May Also Like
    • 📋 Recipe

    If you are looking for a perfect grilling combination, try my recipe for Grilled Teriyaki Chicken and add a side of Broccoli Blueberry Salad. In the mood for a burger, look over this guide to the Perfect Grilled Burgers and add a green side dish like Garlic Roasted Green Beans.

    Get out there in the fresh air and grill while sipping on one of my Easy Mocktail Recipes and don't forget to put some good music on the radio. While you are at it, you may even want to invite the neighbors!

    The warming of the weather in spring calls me outside to the grill! I love the entire experience, whether it is me wielding the spatula or my husband- It makes cooking a meal an evening experience.

    WHY YOU'LL LOVE THIS RECIPE

    • Great for Grilling- Grilled Corn on the cob is a perfect side dish for all your grilling adventures!
    • Summer Fresh- Corn is a warm-weather crop. It is so crisp and delicious.
    • Quick and Easy- This recipe simplifies the process and turns out a lovely grilled ear of corn!

    Key Ingredients

    6 ears of raw corn on the cob in a 9x13 dish, bottle of olive oil, a jar of seasoned salt, and a pastry brush.
    • Corn on the Cob- choose ears that are just right, with husks in good condition and plump kernels.
    • Olive Oil- Olive oil gives the corn the color and flavor you cannot get with other oils. Plus, then the corn will get those beautiful grill marks and not stick!
    • Seasoned Salt- My homemade seasoned salt is the perfect mixture to allow the maximum flavor of the corn to shine through while enhancing the flavor profile (and it only takes 5 minutes to make). If you would rather use store bought, you can.

    How to Make Grilled Corn on the Cob without a Husk

    This is an overview of the instructions, be sure to see the recipe card for all the details.

    4 image collage showing how to grill corn on the cob.

    Before you start, preheat the grill to 350°

    1. Brush the ears of corn with olive oil.
    2. Season the corn cobs with seasoned salt. Be sure to cover all of the sides.
    3. Grill- using tongs, place the ears of corn on the grill, then close the grill lid.
    4. Turn the corn ¼ turn after 3 minutes. Continue until it is browned on all sides.
      The color will turn bright yellow as it cooks. Don't worry if a few kernels get a little charred, that makes it extra delicious.

    Carefully remove the ears to a platter and serve immediately! YUM!

    Expert Tips

    • Brush clean and oil the surface of the grill racks before preheating.
    • Preheating the grill is important so you have even cooking the whole time, plus, it will help you get the best grill marks!
    • To shuck the corn easily: microwave the whole ear of corn with husk and silks for 2 minutes, and then slink the corn right out of the husk leaving almost no silks behind.
    6 ears of grilled corn on the cob stacked on a white rectangle platter. A pair of tongs is in the background.

    Frequently Asked Questions

    How do I choose the perfect ear of corn?

    Simply look for the ears with tight green husks, avoid dry brown husks, and feel to see if the kernels are plump all over.

    Can I leave the husks on?

    Sure you can. This will result in a juicy half-steamed corn cob. Just pull back the husks, remove the silks, season the corn, then pull the husk back around the ear.

    How can I spice this recipe up a bit?

    Want to change it up? Try adding a splash of lime juice when it is finished on the grill. or maybe add some parmesan cheese or chili powder. The choice is yours- go crazy!

    Storing and Freezing

    Keep leftover ears of corn in the refrigerator for 3-5 days. Reheat by tossing back on the grill for a few minutes to warm it, or, warm in the microwave.

    If you made too many ears for a meal, you can use the corn again in many other ways:

    • Try cutting it off and freezing the kernels for a great start to a delicious soup, or to use as a future side dish.
    • Place the kernels in an air-tight container and put them on tomorrow's lunchtime salad.

    After grilling, freezing the cobs is not recommended, it may dry them out or make them turn out mushy the second time. - Use it all up the first time for the best results.

    You May Also Like

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    • Air fried green beans with seasonings on a rectangle white platter.
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      Sweet Potato Crunch

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    Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

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    You can also follow along on YouTube and Instagram!

    📋 Recipe

    6 ears of grilled corn on the cob stacked on a white rectangle platter. A pair of tongs is in the background.

    Grilled Corn on the Cob

    This Grilled Corn on the Cob is quick and absolutely delicious! No husk and no foil make it super simple. Made with olive oil and seasoned salt, the smokey flavor of the grill gives this corn a truly authentic grilling taste.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Fat, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 17 minutes minutes
    Servings: 6 people
    Calories: 119kcal
    Author: Chellie Schmitz
    Cost: $1.50

    Equipment

    • Grill
    • tongs
    • silicone brush, or pastry brush
    Prevent your screen from going dark

    Ingredients

    • 6 ears Corn on the cob husks removed
    • 2 tablespoons Olive oil
    • seasoned salt to taste

    Instructions

    • Lay the ears of corn in a 9 x 13 casserole dish and brush each ear with olive oil.
    • Sprinkle seasoned salt on all sides of the corn.
    • Heat the grill to 350-400 degrees. Using tongs, carefully place each ear of corn on the grill grates and close the cover.
    • Cook the corn for 3 minutes, turn a quarter turn, then cook another 3 minutes. Do this two more times until all sides have been cooked.
    • Remove from the grill and serve immediately.

    Notes

    • Preheating the grill is important so you have even cooking the whole time, plus, it will help you get the best grill marks!
    • To shuck the corn easily: microwave the whole ear of corn with husk and silks for 2 minutes, and then slink the corn right out of the husk leaving almost no silks behind

    Nutrition

    Calories: 119kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 595mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg
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    about chellie

    ABOUT CHELLIE SCHMITZ

    Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. Read more...

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    Hi, I'm Chellie Schmitz! Welcome to my table. I believe there is something sacred about sharing a meal together. I'd love to share my tips and easy-to-follow real food recipes with you and help you gather the ones you love around YOUR table.

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