Thisgrilled corn on the cobis a sweet and smokey, easy-to-make side dish that is perfect for any cookout! It is smothered in a delicious melted garlic butter immediately before serving so that it is extra flavorful! It pairs great with any BBQ foods, so it will become one of your new staple recipes!
¼teaspoonpaprika(optional - smoked paprika can also be used)
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Instructions
To begin, peel back the husks of the corn without detaching them. Remove all of the silk from the cob and then fold the husks back up over the corn.
Place the corn in a large bowl of water for at least 15 minutes, or up to overnight (*see note).
When ready to start cooking, clean, oil, and preheat your grill to medium-high heat (375°-450°F / 190°-°230C).
Remove your corn from the bowl and shake off any extra water. Place them directly on the grill (and close the lid) and grill them for 15-20 minutes, turning occasionally.
Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, garlic powder, and the optional paprika (or smoked paprika), if using. Set aside.
Once cooked, remove the corn from the grill and peel off the husks. Brush the butter mixture over the corn and serve immediately.
Notes
If you choose to remove the husks from your corn before grilling, you don't have to soak them in water beforehand.
To store: Wrap your corn in foil and place it into an airtight container. Store it in the fridge for up to 4 days.
To reheat: Reheat your corn in an oven at 350°F (175°C) until heated thoroughly.