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Grilled Corn captures the very essence of summer! It’s fast, easy, and delicious! And when you top it off with a compound butter and a little sprinkle of queso fresco, it’s absolutely amazing!
I don’t remember my parents ever grilling corn when I was growing up, but it was available at every fair and festival we went to! It was always one of my favorites!
My other favorites were chicken on a stick and funnel cakes, but that’s another post. 😛
Most of the foods I remember being sold were “on a stick”. Which actually makes sense. It’s easily portable that way. But let’s be honest, who wants to go to the trouble of shoving a stick in foods you’re cooking at home?
With grilled corn, there’s no need to! The shucks make a perfect handle for holding on to this delightful treat! And better yet, it transports me back to all those wonderful times I had growing up!
How to make grilled corn
It seems simple enough, right? You just grab some corn and throw it on the grill. Done. Except…there’s a bit more to it. Make sure you have sweet corn and not field corn. (Trust me when I tell you that you do not want to try to eat field corn!)
Next. Soak the corn, shucks and all, in water. I usually leave it for a couple of hours. This gives you plenty of time to fire up your grill and start working on those amazing burgers that you are going to serve with the corn!
Place the soaked corn directly on the grill grates. Let cook for 10 minutes.
Next, turn them over and cook for another 10 minutes.
Remove them to a pan. Pull the shucks back, but not off. (Be careful! The steam from the corn is hot!) The silks will slide off.
Once the silks are removed, return the corn to the grill and turn frequently, for about 5 minutes so that you get some nice char on there.
Remove the corn from the grill and slather with compound butter and queso fresco.
How to reheat grilled corn on the cob
To reheat, break the stem end with the shucks off. (To be honest, you probably did this already when you were storing it in the fridge.) Wrap it in foil, and place it in a 350 degree oven for 10 – 15 minutes until heated through.
When you make our Grilled Corn with Cilantro Lime Butter, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
- 4 ears sweet corn
- water, for soaking
- 4 Tablespoons cilantro lime butter
- 2 Tablespoons queso fresco
- Soak corn in water for about 2 hours.
- While the corn is soaking, prepare grill.
- Place corn on hot grill.
- Cook for 20 minutes, turning halfway thorough.
- Remove from grill.
- Pull shucks back.
- Remove silks.
- Return to grill for about 5 minutes, turning frequently.
- Slather with cilantro lime butter and queso fresco.
Serving Size:1 ear of corn
Amount Per Serving: Calories: 92 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 3mg Sodium: 32mg Carbohydrates: 18g Fiber: 2g Sugar: 4g Protein: 4g