Best Grilled Corn on the Cob
This grilled corn on the cob recipe is as simple as summer gets. Fresh ears of corn are brushed with coconut oil, seasoned with salt and pepper and grilled until lightly browned.
It takes just three ingredients and a few minutes on the grill, so it is an easy side for backyard barbecues, weeknight cookouts and every summer gathering in between.
The Best Grilled Corn on the Cob (Made with Coconut Oil)
I bought a large container of coconut oil on Amazon about 6 months ago. I use it frequently and have only used about 1/4 of it. I’m not worried about it going bad, since it has a shelf life of over 2 years. It’s time to purchase some coconut oil, friends!
Try it out on this easy grilled corn on the cob first and let me know what you think. Once you’re truly addicted to coconut oil, then head over and try it on my Grilled Tuna Cheese Sandwich.
One quick thing to know: coconut oil heats up quickly at lower temperatures, which means you need to grill your corn on the cob on a low to medium heat. I recommend starting with a low flame and cooking 1 to 2 minutes on each side. We have had great success with this method, but each grill is unique. Play around with your temperature, but you’ll definitely want to start low.
Coconut oil is a simple swap for the usual butter. It coats every kernel in a thin, even layer, adds the faintest hint of sweetness that suits fresh summer corn and keeps this side dish dairy free. A sprinkle of salt and pepper, before or after grilling, is all it needs. The result is juicy, tender kernels with light golden spots and a gentle smoky flavor from the grill.
Why You’ll Love This Grilled Corn
- Just three ingredients. Corn, coconut oil, and salt and pepper are all you need.
- No butter needed. Coconut oil coats the corn and keeps it dairy free.
- Fast on the grill. Each side takes only 1 to 2 minutes, so it cooks while the rest of dinner rests.
- Season your way. Add salt and pepper before or after grilling.
Ingredients You’ll Need
This recipe is all about simple, good ingredients. Exact amounts are in the recipe card below.
- Fresh corn on the cob: Plan on one ear per person. Look for ears with bright green, snug husks and moist, light colored silk. Peel back a little of the husk and check that the kernels look plump and tightly packed. Corn tastes sweetest the day you buy it, because its natural sugars slowly turn to starch after picking. Shuck, rinse and dry each ear well before oiling, since the oil sticks best to dry kernels.
- Coconut oil: About 1 tablespoon per ear. I use Nutiva Organic Virgin Coconut Oil. Virgin coconut oil has a light coconut aroma, while refined coconut oil tastes neutral, so choose the one you like. Coconut oil is solid when it is cool, so soften it slightly in your hands or a warm spot to make it easy to spread. It browns quickly, which is why the grill stays at low to medium heat.
- Salt and pepper: Season to taste. You can sprinkle each ear evenly before grilling, so the seasoning toasts onto the kernels, or after, so it stays bright. A flaky salt adds a nice crunch when you season at the end.
- Optional finishing touches: A squeeze of lime, a dusting of chili powder or a handful of chopped fresh herbs all pair well with smoky corn. Keep them simple so the sweet corn still shines. Add them right after grilling, while the corn is hot enough to soak up the flavor.
You will also want long tongs for turning the corn and a small brush or paper towel for spreading the oil. A clean, lightly oiled grill grate helps keep the kernels from sticking.
How to Grill Corn on the Cob
- Preheat the grill. Heat the grill to low or low medium heat. Starting low keeps the coconut oil from scorching before the corn has a chance to brown.
- Prep the corn. Shuck the corn, pull off as much silk as you can, then rinse and dry each ear well. Any water left on the corn will make the oil slide off and cause flare ups.
- Oil the corn. Spread the coconut oil evenly over each ear, covering every side and both ends. A thin, even coat gives you even browning instead of dark spots.
- Season, if you like. Sprinkle each ear of corn evenly with salt and pepper now, or wait and season after grilling.
- Grill and turn. Place the corn on the grill and cook 1 to 2 minutes on each side, turning with tongs, until the kernels look glossy and slightly brown in spots. Watch closely and stay near the grill, since coconut oil browns quickly.
- Adjust as needed. Every grill is different. If the corn browns too fast, lower the flame. If it is not browning, nudge the heat up a little.
- Serve warm. Move the corn to a platter, season with salt and pepper if you didn’t before grilling, and enjoy right away while the corn is hot and juicy.
Kami’s tip: Coconut oil heats up quickly, so start with a low flame and cook 1 to 2 minutes on each side. Each grill is unique, so play around with your temperature, but start low first.
Ways to Customize Grilled Corn
- Chili lime: Finish with a squeeze of lime and a pinch of chili powder.
- Fresh herbs: Sprinkle with chopped cilantro or parsley right off the grill for a fresh, green finish.
- Butter instead: Use softened butter in place of coconut oil if you prefer.
- Cheesy: Dust with grated parmesan while the corn is still hot so it melts slightly onto the kernels.
Grilled Corn on the Cob FAQs
- Can I boil the corn instead of grilling it? Yes. Grilling gives a smoky flavor, but you can boil the corn if you prefer. Grilling is recommended for the best flavor and texture.
- Why grill on low to medium heat? Coconut oil heats up quickly at lower temperatures, so high heat can scorch it before the corn browns.
- Do I leave the husks on? Not for this recipe. The husks come off so the oil coats the kernels and they brown on the grill.
- Should I season before or after grilling? Either works. Before grilling toasts the seasoning on, and after keeps it fresh.
- How do I store corn on the cob leftovers? Let the corn cool, then wrap it tightly in foil or place it in an airtight container. Refrigerate within 2 hours and enjoy within 3 to 4 days.
- How do I reheat it? Warm it in the oven or on the grill until heated through.
- What can I do with leftover grilled corn? Cut the kernels off the cob and add them to salsa, salads or tacos.
- Does coconut oil go bad? It lasts a long time. My container has a shelf life of over 2 years, so a big jar is a smart buy. Store it in a cool, dark cupboard.
Easy Grilled Corn on the Cob
Ingredients
- 2 Ears of Corn 1 ear per person, shucked, rinsed, and dried
- 1 Tbs Coconut Oil per ear
- Salt and Pepper to taste
Instructions
- Once corn is shucked, rinsed, and dried, spread coconut oil evenly on each side. You can either sprinkle each ear of corn evenly with salt and pepper BEFORE grilling or AFTER.
- Over low-medium heat on the grill, cook corn 1 to 2 minutes on each side until slightly brown.
- Serve warm and enjoy!
Made this grilled corn? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other grillers, and I love hearing how you season yours.
