Does anything say “summer” better than grilled corn on the cob? There is just something about it that makes me get a visual of summertime whenever I think about it. Corn has always been one of my favorite starches. Normally I roast my corn in the oven, but if it’s warm enough outside to grill then you best believe I’m throwing some corn on the pit.
I LOVE grilled corn. That sweet, smokey, rustic flavor makes it easy to eat ears of corn back to back without even realizing it. This grilled corn recipe makes one gorgeous, flavorful batch of corn.
It’s sweet, smokey, with a tad of saltiness and spice. Feel free to use any kind of herbs and spices as you like, trust me, it’s really hard to screw up perfectly grilled corn with seasonings. Everything taste so good on it from lime to parmesan cheese.
Growing up, my grandmother would grill the corn and set out a tray of butter and seasonings like cayenne, seasoning salt, parmesan, lime juice, garlic pepper, etc. for guest to season themselves. We seasoned the corn right there in the grass. The corn station made for a pretty good chatting spot. Forget gathering around the grill when you had a table full of fresh grilled corn and a ton of seasonings to try out.
Watch me make this easy, sweet & smokey grilled corn from start to finish!
Sweet & Smokey Grilled Corn On The Cob
- 8 ears of corn
- 1/2 cup unsalted butter 1 stick, melted
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon cajun seasoning
- 1-2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon basil
- pinch of hickory salt or applewood smoked salt
- Remove leaves from husk.
- Place corn in a large bowl and fill with water to cover the corn.
- Be sure that corn is submerged and soak overnight.
- Pour out water and shake off excess water from corn.
- Peel back the husk, leaving the husk on about 2-3 inches on the bottom of the corn.
- Remove the silk.
- Combine the butter and remaining ingredients into a bowl.
- Generously brush the butter mixture all over the corn.
- Place the husk back onto the corn.
- Gather the husk at the tip of the corn.
- Use a piece of fallen husk to tie a knot around the tip of the corn. This will hold the husk into place as the corn cooks.
- Place on an oiled grill over medium heat.
- Cook for 20-30 minutes, turning every 5- 10 minutes.
- Remove from heat and enjoy!
- Be careful the corn will be very hot.
Do not overcook. The corn is done with the husk is dark and begins to pull away from the tip of the corn. The corn will have a buttery, golden appearance.
No time to soak the corn overnight? I've gotten away with soaking for an hour, but I prefer overnight.