GRILLED CORN 5 WAYS (THE BEST GRILLED CORN RECIPES FOR SUMMER)
There is nothing quite like perfectly grilled corn in the middle of summer, and I have spent years perfecting the technique that transforms each kernel into pure caramelized sweetness. These five flavored butter and topping variations take grilled corn from simple side dish to the star of your table, and I promise each version will have your guests declaring it the best corn they have ever tasted.
Equipment
- Grill or grill pan
- Tongs
- Basting brush
- Small bowl
- Serving platter
Ingredients
FOR GRILLING
- 8 ears fresh corn husked and silk removed
- 2 tablespoons neutral oil for brushing
VERSION 1: CLASSIC GARLIC BUTTER
- 4 tablespoons butter softened
- 3 cloves garlic minced
- 1 teaspoon fresh parsley finely chopped
- ¼ teaspoon sea salt
VERSION 2: MEXICAN ELOTE STYLE
- ¼ cup cotija cheese crumbled
- ¼ cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon chili powder
- ¼ lime lime for squeezing
VERSION 3: HERB CHIMICHURRI
- 3 tablespoons extra virgin olive oil
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh oregano chopped
- 2 cloves garlic minced
- 1 tablespoon red wine vinegar
- ¼ teaspoon red pepper flakes
VERSION 4: SMOKED PAPRIKA AND THYME
- 4 tablespoons butter softened
- 1 teaspoon smoked paprika
- 2 sprigs fresh thyme leaves only
- ¼ teaspoon sea salt
VERSION 5: PARMESAN AND BLACK PEPPER
- 4 tablespoons butter softened
- ⅓ cup Parmesan cheese finely grated
- ½ teaspoon cracked black pepper
- 1 teaspoon lemon zest
Instructions
GRILLING THE CORN
- Preheat your grill to medium-high heat, about 400 to 450 degrees Fahrenheit. Brush the grates clean with a grill brush to prevent sticking.
- Pat the husked corn dry with paper towels, then lightly brush all sides with neutral oil. This prevents sticking and helps develop an even char.
- Place the corn directly on the grill grates and let them cook without moving for 3 to 4 minutes until char spots develop. Rotate a quarter turn and repeat this process, continuing to rotate every 3 to 4 minutes until the entire surface has golden-brown to deeply caramelized char marks. This will take approximately 12 to 15 minutes total.
- Transfer the grilled corn to a cutting board or serving platter and allow to cool slightly, about 2 minutes, before applying your chosen topping.
APPLYING THE TOPPINGS
- For Classic Garlic Butter: Whisk together softened butter, minced garlic, parsley, and sea salt. Spread generously over each hot ear of corn, allowing the butter to melt into the charred kernels.
- For Mexican Elote Style: Mix mayonnaise with minced garlic, chili powder, and cilantro. Spread evenly over each ear, then sprinkle generously with crumbled cotija cheese and finish with a squeeze of fresh lime juice.
- For Herb Chimichurri: Combine olive oil, parsley, oregano, minced garlic, red wine vinegar, and red pepper flakes in a small bowl. Drizzle and brush generously over each hot ear of corn.
- For Smoked Paprika and Thyme: Mix softened butter with smoked paprika, fresh thyme leaves, and sea salt. Spread evenly over each ear, rubbing gently to coat all kernels.
- For Parmesan and Black Pepper: Combine softened butter, grated Parmesan cheese, cracked black pepper, and lemon zest. Spread thickly over each hot ear while the butter is still melting.
Notes
Tip: Husk the corn completely before grilling to achieve the best char and caramelization across the entire kernel surface. Storage: Grilled corn is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently. Variation: For a charred version without butter, simply grill husked corn with a light brush of neutral oil and finish with fleur de sel.