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6 ears of grilled corn on the cob stacked on a white rectangle platter. A pair of tongs is in the background.
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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.
Course Side Dish
Cuisine American
Diet Diabetic, Gluten Free, Low Fat, Vegetarian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6 people
Calories 119kcal
Author Chellie Schmitz
Cost $1.50

Equipment

  • Grill
  • tongs
  • silicone brush, or pastry brush

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