Grilled Corn on the Cob

A plateful of grilled corn sprinkles with cilantro and queso fresco

Enjoy sweet corn brushed in luscious spice-infused garlic butter with a perfectly charred exterior and smoky finish. Sweet, buttery, and garlicky! The perfect summer side dish to your favorite salad and grilled meats. All the more reason to love corn this summer and throughout the year. Oh yes!

Servings

Calories 130kcal

Author Imma

Ingredients

6 ears corn
3 tablespoons garlic butter
2 teaspoons Creole seasoning
Salt and black pepper, to taste
Hot sauce
Cilantro
Mexican cheese (queso fresco)

Instructions

Shuck and remove as much silk from the corn as you can. Preheat the grill to high.
Pour the water into a large pot or bowl, then place the corn into the pot, and allow to soak at least 30 minutes or overnight. This helps keep the corn moist as it cooks.
In a small bowl, combine garlic butter and Creole seasoning. Set aside.
Place the corn directly on the preheated grill, turning occasionally, until it's charred and cooked through, about 15-20 minutes total.
Remove and serve slightly cool, brushing with additional garlic butter mixture and optional toppings.

Notes

Boiling the corn before grilling ensures it cooks well and shortens the grilling time.
Don't overcook because overcooking will dry out your corn and result in hard, rubbery corn kernels. And remember to turn the corn several times until all sides are evenly cooked.
Another method is wrapping the corn with foil before grilling for an easier clean-up. However, with foil, you won't get those beautiful char marks.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition