Grilled Corn on the Cob
Grilled corn on the cob is one of the best summer sides—easy to prep, fast to cook, and packed with flavor. The sweet kernels get beautifully charred on the grill, then brushed with buttery Tajín seasoning and finished with lime and Cotija cheese. It’s a simple side dish that brings big flavor to BBQs, cookouts, or weeknight dinners.
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I always make this when I’ve got friends coming over or I want something quick to go with dinner. My favorite part is brushing on that seasoned butter—it smells amazing. I like mine with extra lime juice and a heavy hand of Cotija cheese, but you can easily tweak it. This one’s simple, flavorful, and definitely a keeper in my summer cooking lineup.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Corn on the Cob
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe is so easy, but there are a few tricks to getting that perfect char and flavor. Here’s how I do it from start to finish.
Preheat the grill
Start by firing up the grill—give it about 20 minutes to heat up. For a gas grill, turn all burners to high and aim for around 400°F. If you’re using a charcoal grill, pile the coals on one side for indirect heat.
I usually use my gas grill when I want easy control and fast preheating. For more smoky flavor, my reliable kettle charcoal grill is a classic and gives great results with corn.
Make the seasoned butter
While the grill’s getting hot, melt your butter and mix it with Tajín seasoning and a pinch of sea salt. Set the mix aside so it’s ready when the corn comes off the grill. I usually stir it together in a small glass prep bowl with a lid so I can just snap the top on and stash any leftovers in the fridge.
Prep the corn
Remove the husks and silk from each ear of corn. Lightly brush the cobs with vegetable oil to help prevent sticking and give them that nice grill-marked finish. A silicone basting brush with a long handle makes this part super quick and avoids bristle mess all over your counter.
Grill the corn
Place the corn directly on the hot grill grates. Turn every few minutes to make sure all sides get a good char. This should take about 15 minutes—just enough time to get tender, sweet, and smoky kernels. I always grab my long-handled grill tongs so I’m not dancing my fingers too close to the flames.
Finish and serve
Once the corn is tender and has those perfect grill marks, take it off the heat. Brush on the seasoned butter, squeeze over some lime juice, and sprinkle with chopped cilantro and Cotija cheese.
If I’m bringing it to a cookout, I tuck the hot corn into my insulated casserole carrier to keep it warm.
Recipe Notes and Tips
I’ve picked up a few helpful tricks along the way. Here are some tips to make sure your grilled corn turns out just right:
- Choose fresh corn: Look for ears with bright green husks and moist silk—these usually have the sweetest kernels.
- How to remove the silk: After you peel off the husks, use a damp paper towel to wipe down the cob—it helps grab those stubborn strands.
- Don’t walk away: Keep an eye on the sweet corn and turn it often so it doesn’t burn in spots.
- Want extra char?: Leave it on a little longer in places where you like more color—just don’t overdo it.
- No Tajín: Swap it for chili powder, smoked paprika, or a mix of your favorite spices. Be sure to add a little salt and extra lime juice or zest!
- Extra seasoning: Add a little chipotle chili powder, black pepper, and garlic for a boost of flavor.
- Cheese: Cotija is idea, but feta or grated Parmesan cheese works in a pinch.
- Make it elote-style: Mix mayo into the butter for that creamy Mexican street corn flavor.
- Serving tip: Sprinkle the cheese while the corn’s still hot so it melts slightly and sticks better.
How to Store Leftover Grilled Corn on the Cob
If you have leftovers, let the corn cool completely, then store it in an airtight container in the fridge. It’ll stay fresh for up to 3 days. To reheat, you can pop it in the microwave, warm it on the grill, or slice off the kernels and toss them into salads, tacos, or corn salad bowls. The flavor’s still great the next day, especially if a little extra butter sneaks in.
What to Serve With Grilled Corn on the Cob
Grilled corn goes perfectly with other fresh, veggie-packed dishes. Serve it with grilled eggplant, veggie skewers, black bean burgers, or a big bowl of pasta salad. It also adds great flavor next to a hearty burrito bowl or a simple tomato and avocado salad. A few lime wedges on the side never hurt, either.
More Corn Recipes You Will Love
If you love making grilled corn, I think you’ll have fun trying these too:
