Bbq Corn Recipe

Preheat grill and prepare corn

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). Remove husks and silk from the corn. Pat the ears dry with a towel.

Make seasoned butter

In a small bowl, combine the softened butter, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth. In a separate small bowl, pour the olive oil (you will use oil to lightly coat the ears before grilling).

Oil and place corn on grill

Brush each ear of corn lightly with olive oil so kernels don’t stick to the grates. Place the corn directly on the grill grates, perpendicular to the bars so they don’t roll.

Grill and rotate

Grill the corn for 10–15 minutes, turning every 2–3 minutes so all sides char evenly. Aim for even golden-brown to lightly charred kernels. Adjust heat if excessive flare-ups occur.

Finish with seasoned butter

Remove corn from the grill and immediately brush generously with the seasoned butter so it melts into the hot kernels. Squeeze lime over each ear if using.

For Mexican-style elote: after buttering, sprinkle each ear with grated cotija (or parmesan), a pinch of chili powder, chopped cilantro, and a few drops of hot sauce to taste. For a simpler finish, serve with extra butter, salt, and lime wedges on the side.

Serve hot. Leftover grilled corn can be cut from the cob and used in salads, salsas, or bowls.