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I cooked this Corn on the Cob on the grill for my Texas Caviar recipe https://the2spoons.com/summertime-texas-caviar-bbq-side-dish/; however, this is a perfect side dish also, on it’s on for your summer BBQ! Honestly, who doesn’t love corn on the cob, especially when it’s perfectly charred on the grill!

First, I pulled the husk back and removed the silk. Then I poached in water that I added a cup of milk for a few minutes! Wow! Added so much moisture to this already juicy corn!

The first thing you want to do is pick the right corn on the cob at the grocery store. Here’s a little help from Taste of Home: https://www.tasteofhome.com/article/how-to-pick-corn. If you can grow your own corn or get from the fields of neighbors if you live rural as I do, that is the absolute best!!

Corn on the Cob – Perfectly Charred on the Grill

This corn is delicious just slathering it with butter, salt and pepper and serving, or dab with mayonnaise and sprinkle with cotija cheese! Yummy either way!

Hope you like this method!

Corn on the Cob – Perfectly Charred on the Grill

Print Recipe

Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

6 ears fresh corn
1 cup whole milk, optional
1/2 cup unsalted butter, room temperature
salt and pepper to taste
Tajin seasoning (optional in place of salt)
Mayannaise to slather if adding Cotija cheese (optional in place of butter)

Instructions

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, shuck the corn, removing both husks and silks.

Fill a large pot halfway with water and set over high heat to come to a simmer. Add the milk, if using. Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.
Or, slather with mayonnaise and sprinkle with cotija cheese!