Grilled Corn on the Cob

You don't need to have an outdoor grill to make some incredible grilled sweet corn! Cooked in a skillet or your grill, this stove top corn on the cob is made with just two ingredients.

Prep Time1

Cook Time9

Total Time10

Course: Side Dish

Cuisine: American

Servings: ears of corn

Ingredients

1 tablespoon extra virgin olive oil
6 ears corn on the cob washed and husked

Instructions

Grilled Corn on the Cob (on the stove top)

In a skillet (preferably cast iron), warm a little olive oil on medium-high heat.
1 tablespoon extra virgin olive oil
Add corn one cob at a time, rolling it in oil.
6 ears corn on the cob
Allow corn to cook for 3 minutes on each side until it slightly browns. Remove at about 9 minutes.

Grilled Corn on the Cob (on the grill)

Preheat outdoor grill to medium high heat.
Brush the olive oil over the corn on the cob.
1 tablespoon extra virgin olive oil, 6 ears corn on the cob
Add corn to the grill and rotate every 2 minutes until kernals are brown. Grill 10 minutes and remove from heat.

Video

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Notes

Choose corn with a bright green husk that is tightly wrapped around the cob.
You'll know it's done when the kernels are tender when pierced with a knife.

Substitutions and Variations

Olive Oil - Use butter, canola or vegetable oil if needed.
Using butter changes the intensity of this stove top corn on the cob in an incredible way! Try it for more of a nutty, fragrant version.
Whisk together some mayo, lime juice and garlic and stir in some queso fresco to drizzle over the corn and turn it into this Mexican Street Corn.
Sprinkle with Everything but the Elote Seasoning.

Storage Tips

You can leave your corn on the cob out for up to two hours while serving. This side dish can be packaged in an airtight container and stored for up to three days in the refrigerator.

Or, freeze your grilled corn on the cob in an airtight container for up to three months. Simply defrost and warm gently through before serving, so as not to overcook.

Nutrition