One of my favorite ways to eat corn is grilled. My taste for grilled corn cobs is something I embraced since I moved to the United States, for good.
We are all made of corn. I always say it. From Canada to the Argentinean Patagonia, on this continent we are made of corn. But here in the United States, corn is sweet, juicy, and different from the one I used to eat while in Venezuela.
Here corn ears seem made from sugar. Sweet and juicy. Unlike those I have in my memory as a girl from Caracas: with firmer and drier grains. For these characteristics, I had to adjust my torta de jojoto and cachapas‘ recipes.
Precisely, because they are so sweet and juicy, corn cobs in America are second to none for grilling. And since grilling makes everything tastier, in my house we are enjoying a true “corn mania”, commanded by my son Tomás Eugenio (9) who cannot resist a good grilled corn on the cob.
Every time we turn on the grill, ears of corn come. We eat them with some butter, salt and pepper and trust me: there is no better way to have corn on the cob.
And when they were leftover, I slice the corn off the cob, and save it away to make my black bean and grilled corn salad or my jalapeño cornbread muffins.
How to Make Grilled Corn on The Cob
The secret to making corn cobs super tender is to soak them in water for about 15 minutes. Then, you put them on the grill. I also grill them on indirect fire to avoid burning them. Only after they are almost done, I place them for a few seconds directly on the flames to achieve that uneven color and texture.
To make these grilled corn on the cob you will need some grilling tools and equipment that you can easily find online through my Amazon Affiliate Program, including:
I hope you like my recipe as much as I do. Thanks for subscribing to my Youtube channel and visiting my Amazon store.
Grilled corn on the cob
Ingredients
- 6 corn ears entire without leaves or beard
- 3 tablespoons Butter
- Salt
- Freshly ground black pepper
Instructions
- Preheat the grill.
- In a pot with water, add some salt and soak the ears of 10-15 minutes.
- Grill the cobs over indirect heat, for 5 minutes, turn them and grill for 5 more minutes.
- Put the cobs over direct heat and cook for 2-3 minutes on each side. Do not be afraid if you char them a little: you’ll get a better, more complex flavor.
- Spread the cob with butter and season with salt and pepper.
- Serve hot.
Nutrition
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
- Tomato, Zucchini & Yellow Squash Tian: A Provençal Recipe - May 26, 2025
- How to Make No-Knead Sourdough Bread: An Easy Artisan Recipe - April 2, 2025
- How to make Homemade Sourdough Starter from Scratch - February 15, 2025
