Grilled Corn on the Cob

By Sam Sifton

Updated Aug. 29, 2023

Grilled Corn on the Cob
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(837)
Comments
Read comments

You can grill corn on the cob with the husks on. You can strip the husks partly off, remove the silks and re-wrap the ears, then grill. You can soak the corn in cool water before grilling. Or blanch it in hot. I blanch, occasionally following the lead of the celebrity chef Bobby Flay, who adds one cup of milk to his blanching liquid. “I have no idea why I do it,” he said. “It’s like adding corks to the liquid when you’re poaching octopus. Who knows if it works?” Serve with butter, as in this recipe, or dab with mayonnaise and sprinkle with cotija cheese.

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Ingredients

Yield:8 to 10 servings
  • 10ears fresh corn
  • 1cup milk (optional)
  • ½cup unsalted butter, room temperature
  • Kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

184 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 4 grams protein; 320 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

  2. Step 2

    Meanwhile, shuck the corn, removing both husks and silks.

  3. Step 3

    Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using.

  4. Step 4

    Blanch the corn in the pot for about 3 minutes, then stack on a platter.

  5. Step 5

    Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.

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Ratings

4 out of 5
837 user ratings
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Comments

Todd

As most street vendors in central america can prove to you, most of this recipe is unnecessary. Shuck the corn (no need to worry about the silks, they'll burn off), and put the raw corn directly on the grill at low to medium heat. As the corns starts to color, rotate.

Cover in lime juice, then salt. Sheer perfection, no fat, one step.

Lucie

When we can't grill we make the wonderful corn we're getting now in the microwave (I know, I know!). We soak it with the husks on for about ten minutes and then zap it for 4 and it always comes out perfectly done. Trust me.

Rochelle Winston Davies

Just curious....all those who are crituqued this recipe, did you try making the recipe or are your comments made without having done that? I for one did make it and found it delicious. In my way of thinking, as the old adage goes 'there is more than one way to skin a cat' and I am always open to broadening my skills in preparation of different foods.

Rob C.

Shuck the corn, baste with a 50/50 mixture of lime (or lemon) juice and melted butter, then grill till done. Salt and pepper to taste at the table. Perfect!

Pattt

I use an air fryer and blanch/boil first. I slather on some "Better than Boullion" Chili base and air fry till roasted color appears, then make Eliotes, or Mexian Street Corn, with the usual flavorings, taijin and lime, and coatings. Oh So Good.

C. Minish

Grilled Corn is so great. I use Chile Lime Seasoning from Trader Joe's, lots of Butter and Parmesan cheese. I am ready to grill some now! Enjoy

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