Grilled corn on the cob is a summertime classic that never fails to impress. Brushed with melted butter and sprinkled with a hint of salt and pepper, each bite is a delightful balance of sweetness and smokiness. Get ready to savor the taste of summer! 🌽🔥
Start by removing the husks and silks from the corn. Brush the corn on all sides with oil.
Prep the grill
Prep your grill for indirect heat by building a 2-zone fire.
Adjust the air vents for searing, allowing the grill to heat to around 400 - 450 degrees F
Grill the corn
When the grill has preheated, arrange the corn over the hot side of the grill, the direct heat.
Grill the corn, rotating every 2 to 3 minutes, until the kernels have all taken on a golden hue or a little char.
Transfer the corn to the cooler side of the grill, cover, and allow the corn to cook for another 15 - 20 minutes until softened.
Serve
Remove the corn from the grill and slather with butter and salt.
Top the grilled corn on the cob with a sprinkle of parmesan cheese, freshly ground black pepper, minced herbs, and a dash of Girl Carnivore Over Easy spice blend for even more flavor.
Serve immediately.
Notes
Slap some homemade compound butter on top for the ultimate indulgence.
Make Mexican Street Corn (aka, elotes) by adding cotija cheese, chili powder, garlic, cilantro, mayonnaise, and sour cream!
Add a squeeze of lime juice for an extra tangy twist!
For a gas grill:
To grill corn on a gas grill, follow the recipe as directed. Create a 2-zone fire in your gas grill by turning 1 of 3 or 2 of 4 burners on for a cool side and a hot side. Consider using wood chips on your gas grill for added smoky flavor.