Grilled Corn Recipe

Prepare the corn

If not already done, remove husks and silk from the corn. Rinse the cobs under cold water and pat dry with a clean towel. Trim the ends if they are uneven so the cobs sit evenly on the grill.

Preheat the grill

Preheat an outdoor gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high on the stovetop.

Butter mixture

In a small bowl, combine the unsalted butter (3 tbs) softened or melted, olive oil (1 tsp), kosher salt (1 tsp), and freshly ground black pepper (1/2 tsp). Stir until evenly combined. If using, fold in the chopped cilantro or parsley (2 tbs).

Oil the corn

Brush each corn cob lightly with a little of the butter mixture or a thin coating of neutral oil to prevent sticking and promote even charring.

Grill the corn

Place the cobs directly on the grill grates perpendicular to the bars so they don't fall through. Grill over direct heat, turning every 2–3 minutes with tongs, until the kernels are tender and charred in spots, about 10–12 minutes total. For more even cooking, rotate often so all sides get slight char marks.

Finish with butter

Remove the corn from the grill and immediately brush generously with the remaining butter mixture so it melts into the hot kernels. Taste and adjust seasoning with additional salt or pepper if desired.

Serve

Serve each cob hot with an optional lime wedge on the side for squeezing over the corn. Garnish with additional chopped cilantro or parsley if used. Serve 2 cobs (one per person) while hot.