Grilled Corn

Four corn cobs topped with sour cream, chili powder, parmesan, and cilantro. They are set on a gray platter.

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.

Course Side Dish

Cuisine American

Keyword grilled corn

Prep Time 15

Cook Time 30

Let cool 20

Total Time 1 5

Servings

Calories 198kcal

Author Elizabeth

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.

Notes

Trim the silk tassel off the cobs if they are long to reduce barbecue flare-ups.

General grill temperature guide: High 400-450° F · Medium-High 350-400° F · Medium 300-350° F · Low 250-300° F

Nutrition