Grilled Corn On The Cob Recipe

Name: Grilled Corn On The Cob
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ears of unhusked corn; 1/2 cup cilantro leaves, large stems removed; 2 tablespoons freshly squeezed lime juice; 1 garlic clove, peeled, and grated on a Microplane grater; 1 teaspoon kosher salt; 1 teaspoon finely ground fresh black pepper; 1/4 cup canola or vegetable oil; 1/4 cup extra virgin olive oil; 4 limes, each cut into 4 to 6 wedges; Fleur de sel; 16 tablespoons (8 ounces) unsalted butter, cut into pats

Servings: persons

8 ears of unhusked corn
1/2 cup cilantro leaves, large stems removed
2 tablespoons freshly squeezed lime juice
1 garlic clove, peeled, and grated on a Microplane grater
1 teaspoon kosher salt
1 teaspoon finely ground fresh black pepper
1/4 cup canola or vegetable oil
1/4 cup extra virgin olive oil
4 limes, each cut into 4 to 6 wedges
Fleur de sel
16 tablespoons (8 ounces) unsalted butter, cut into pats

1
1. Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk.
2
Soak the corn in cold water for 5 to 10 minutes.
3
2. Preheat one grate of a well-oiled charcoal or gas grill to medium-high and another to high.
4
3. Place the cilantro, lime juice, garlic, salt, and pepper in a small food processor or in a blender and pulse to combine. With the machine running, slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.
5
4. Place the corn, still covered by the husk, on the medium-high grate. Cook for 3 minutes, turn to the other side, and cook for 3 minutes.
6
Remove from the grill, peel back the husk, return to the high grate to mark and lightly char the corn on all sides, turning and jockeying between medium and high as need for 5 to 7 minutes total.
7
5. Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with fleur de sel. Serve with any remaining limes, and pats of butter on the side.

898

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ears of unhusked corn, 1/2 cup cilantro leaves, large stems removed, 2 tablespoons freshly squeezed lime juice, 1 garlic clove, peeled, and grated on a Microplane grater, and more.

Yes, Grilled Corn On The Cob falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Corn On The Cob

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions