Easy Char-Grilled Corn on the Cob
When it’s nice out like this, the last thing I want to do is go inside. I want to splash and play all day with my boys! We’re having so much fun in the summer sun, we never want to go inside! We pack little picnics for the backyard, grill out there, nap out there – literally anything we can do to just not have to go inside! Summer in the Midwest feels like it lasts a week, I swear. We are totally soaking in every minute. This Easy Char-Grilled Corn on the Cob took hardly any effort and tasted amazing. The best part? The fun never had to stop! Just shuck the corn, grill, butter, and season. That’s it. So simple to do, and perfect for snacking or to go alongside dinner!
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So, when did grilling and corn on the cob become bff’s?
About 1,000 years ago, Indigenous communities in the Southeast and Eastern Woodlands roasted fresh ears of maize over open fire. It’s hard to imagine what things were like that long ago! They clearly had the right idea, because this is what paved the way for the grilled corn on the cob we know today!
By the 1900’s, recipes for grilled corn on the cob started to appear in American cookbooks and newspapers. And by the 1920’s, people started to boil AND grill the ears of corn, as state fairs and street vendors started to become popular around the nation. This is when sweet corn really became a SUMMER STAPLE!
And in Mexico, grilled corn on the cob has its own love story. Classic “elote” dates all the way back to pre-Columbian times. Isn’t that cool?
Did you know?
People have been making meals over fire long before farming even existed! That means, grilling is older than agriculture. Pretty wild. Still, American barbecue culture didn’t become a thing until the 1500’s, thanks to Spanish explorers! Once they had observed Indigenous Caribbean communities and how they’d slow cook meat over pits, they thought the idea was so cool, they brought it back to share!
By 1952 the Webber kettle grill was invented and that really changed everything. Suddenly grilling in the backyard was mainstream, and it seemed like everybody with a porch, patio, and yard was buying one of these bad boys!
I have to say, I totally get the hype. I love sitting there, cooking over the fire! Plus, my boys love corn and it’s really easy for us to get throughout the year. Wisconsin actually has one of the longest sweet corn seasons too, thanks to staggered planting across the state. We absolutely love it!
What ingredients do I need to make this?
For the easy char-grilled corn on the cob:
Ears of Corn
Olive Oil
Butter
Salt
Chili Powder
Freshly Cracked Black Pepper
For serving:
Cilantro
What equipment do I need?
How do I make it?
To prep the ears of corn:
To get started on this recipe, first let’s shuck the corn. Take the time to make sure all of those stringy bits are removed from the corn, break the ends off, then add them to a plate or aluminum grilling pan.
Using a silicone brush, brush the corn with olive oil on both sides. Next, let’s preheat the grill and prep the rest!
To make this easy char-grilled corn on the cob:
Preheat the grill to medium-high for several minutes and while we wait, let’s prep the herbs.
Pro Tip: I was so dedicated to not go inside, I ripped some cilantro from my garden, washed it with the garden hose, then patted it dry with some paper towel. If you have an outdoor kitchen or a wet bar, that would be so clutch for this!
Grill the corn over medium high for several minutes, using a tong to rotate the cobs every few minutes.
Remove from the grill once tender and charred, then move back to the plate or aluminum grilling pan.
Brush the butter over the grilled corn on the cob.
Pro Tip: Or, just take the stick of butter and literally rub it on like chapstick. Works perfectly!
Then season with salt, black pepper, and chili powder.
To serve:
Top with freshly ripped or minced cilantro and serve hot. Have these as a midday snack or a dinner side. Enjoy!
Need some ideas for the main course?
Just wanna keep grilling? I feel that!
Easy Char-Grilled Corn on the Cob
Ingredients
For the easy char-grilled corn on the cob:
- 3 Ears of Corn shucked
- 1 tbsp Olive Oil
- 2 tbsp Butter
- ½ tsp Salt
- ½ tsp Chili Powder
- ¼ tsp Freshly Cracked Black Pepper
For serving:
- 1 ½ tbsp Cilantro ripped or minced
Instructions
To prep the ears of corn:
- First, shuck the corn, taking the time to make sure all of those stringy bits are removed, break the ends off, then add them to a plate or aluminum grilling pan.
- Using a silicone brush, brush the corn with olive oil on both sides.
To make this easy char-grilled corn on the cob:
- Preheat the grill to medium-high for 3-5 minutes and while we wait, let's prep the herbs.
- Grill the corn over medium high for 10-12 minutes, using a tong to rotate the cobs 2-3 minutes.
- Remove from the grill once tender and charred, then move back to the plate or aluminum grilling pan.
- Brush the butter on the grilled corn on the cob.
- Season with salt, black pepper, and chili powder.
To serve:
- Top with freshly ripped or minced cilantro and serve hot. Have these as a midday snack or a dinner side. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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