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Grilled Corn on the Cob
Samantha Jones

Grilled Corn on the Cob

Grilled corn on the cob delivers a sweet, smoky flavor with caramelized edges and tender kernels. Brushed with olive oil and seasoned with salt, pepper, and optional garlic powder, this easy summer classic enhances any barbecue with rustic charm and herbaceous brightness from cilantro and lemon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American, Grilled
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn on the cob
  • 2 Tbsp olive oil
  • 1 tsp sea salt (fine salt preferred)
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder (optional for depth)
  • ¼ cup chopped fresh cilantro (or parsley)
  • ¼ cup freshly grated Parmesan cheese (optional for cheesy gloss; use vegan cheese if needed)

Method
 

  1. Preheat grill to medium-high heat (about 375°F) and warm the grates to reduce sticking.
  2. Rinse corn, trim stalks, and carefully remove husks and silk fibers.
  3. Pat corn dry with a towel to prevent steaming during grilling.
  4. Brush each ear with olive oil, then sprinkle evenly with sea salt, black pepper, and garlic powder.
  5. Place ears perpendicular to grill grates and cook 4-5 minutes, rotating 90°, until edges brown and kernel surfaces blister.
  6. Repeat on other sides until golden and charred in spots (about 15 minutes total).
  7. Serve with lemon wedges, cilantro, and Parmesan cheese if using.

Notes

Trim husks and silk thoroughly for best browning.
Use a neutral-flavored oil if olive oil overwhelms the corn's sweetness.
Adjust seasoning ratios to taste; omit garlic powder for a cleaner flavor.
Serve immediately for maximum texture; leftovers can be refrigerated in airtight containers for up to 3 days.