This grilled corn is so good you’ll want to make it all summer long. In this recipe, corn on the cob is grilled in their husks. Then they’re topped with butter, sour cream, chili powder, parmesan cheese, and fresh chopped cilantro taking some inspiration from super tasty Mexican corn.
Grilled corn on the cob is a summer essential. This time of year, corn is bountiful, cheap, and easy to find. Perfect for a backyard barbecue. Grill some corn and serve it with a three bean salad, and a classic macaroni salad for a delicious spread your guests will love.
A great thing about this corn recipe is that you can make as many (or few) as you need. Just soak, grill, and top using the same instructions. If you like this corn recipe, try this seasoned corn that’s also made on the grill and a creamed corn casserole that’s simply delicious.
Ingredients
- Corn – Get corn cobs that are still in their husks. Try to find them roughly the same size so they cook at the same rate.
- Toppings – We use a Mexican street corn inspired combination to top the corn. First, start with the classic combo of butter, salt, and pepper. Then use chili powder, sour cream (or crema), parmesan cheese, and fresh cilantro. If you don’t like cilantro, substitute a little chopped parsley instead so you still get the beautiful green color.
Grill the corn cobs
Remove any loose husks. Place the cobs in a large pot or pan. Cover completely with water. If they float turn them occasionally. Soak for at least 30 minutes to 1 hour. Drain the water and remove any husks that came loose.
- Preheat the barbeque to medium-low to low heat (about 300° F. see cook’s note).
- Lightly coat with grill spray.
- Grill the corn, in their husks, over medium-low to low heat for 30 minutes. Turn them occasionally. Use tongs to remove any husks that come loose or fall.
- Remove the corn from the grill and set on a pan or platter. Let them cool down some (or a lot).
Instructions
Peel the husk off the corn. If they are still hot use a clean kitchen towel to hold it. If there is any silk left on the corn use a kitchen or paper towel to gently wipe it off.
Use kitchen shears to remove the husks completely. Or you may be able to gather them and twist them off the cob. If you want to keep the husks on the cob pull them all the way back and tie them with cooking twine. Trim away any that are burnt.
Melt the butter. Arrange the grilled corn cobs on a shallow pan or large platter. Brush them with the melted butter. Roll them to get the butter on all sides.
Add a pinch of salt to each cob. Roll and add another pinch of salt to the other side. Repeat with the black pepper.
Next, sprinkle each cob with a pinch of chili powder. Then top with sour cream and finish with the Parmesan cheese, an extra pinch of chili powder and garnish with fresh chopped cilantro. Serve and enjoy.
Cook’s Note: General grill temperature guide: High 400-450° F · Medium-High 350-400° F · Medium 300-350° F · Low 250-300° F.
Best grilled corn recipe tips
- Trim the silk tassel off the cobs if they are long to reduce barbecue flare-ups.
- Soak the corn before grilling because it will buy you time; letting the corn cook without the husks burning.
- Use grill spray, or lightly brush the barbecue grates with oil to prevent sticking.
- Keep the grill on medium-low to low so the corn steams in the husks before they get charred outside.
Storing instructions
Store leftover grilled corn cobs in an airtight container, in the refrigerator for about 3 days. Reheat it in the microwave until hot. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Grilled Corn
Ingredients
- 4 Fresh Corn Cobs in their husks
- 2-3 tablespoons Butter melted
- 1 teaspoon Salt
- ¼ – ½ teaspoon Black Pepper
- 4 tablespoons Grated Parmesan Cheese
- ⅛ – ¼ teaspoon Chili Powder
- 3-4 tablespoons Sour Cream or Crema
- 2-3 teaspoons Chopped Cilantro or use chopped parsley if preferred
Instructions
Prepare the corn for grilling
- Leave the husks on the corn but remove any that are loose.
- Place the cobs in a large pot or pan. Add enough water so they are completely submersed. If they float turn them occasionally. Soak for at least 30 minutes to 1 hour.
- Drain the water. Remove any husks that are loose.
Grill and serving instructions
- Preheat the barbeque to medium-low to low heat (about 300° F see cook’s note).
- Lightly coat with grill spray.
- Grill the corn, in their husks, over medium-low to low heat for 30 minutes. Turn them occasionally looking out for flare-ups. If any husks come loose or fall off use tongs to remove them from the grill so they don’t catch fire.
- Remove the corn from the grill and set on a pan or platter. Let them cool down some (or a lot).
- Peel the husk off the corn. If they are still hot use a clean kitchen towel to hold it. If there is any silk left on the corn use a kitchen or paper towel to gently wipe it off.
- Use kitchen shears to remove the husks completely. Or you may be able to gather them and twist them off the cob. If you want to keep the husks on the cob pull them all the way back and tie them with cooking twine. Trim away any that are burnt.
- Melt the butter. Use the microwave for convenience or a small saucepan. Keep an eye on it; the butter will melt in no time. Take the pan off the heat.
- Arrange the grilled corn cobs on a shallow pan or large platter. Brush them with the melted butter. Roll them to get the butter on all sides.
- Add a pinch of salt to each cob. Roll and add another pinch of salt to the other side. Repeat with the black pepper.
- Sprinkle each corn with a pinch of chili powder.
- Top with sour cream (if desired place the sour cream in a small squeeze bottle or zip top bag to make drizzling easy).
- Sprinkle with the Parmesan cheese, an extra pinch of chili powder and garnish with fresh chopped cilantro. Seve and enjoy.
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