At our house, sweet corn is a summer staple, and whether we’re serving it just for our little family of three, or adding it to a backyard BBQ for a crowd, making grilled corn on the cob is the fastest and easiest way to do it.
One of the reasons I crave summer is ’tis the season for fresh, sweet corn and surprisingly, my husband’s obsession with the husked and cobbed sphere is even greater than my own.
We grill just about anything and everything we can get our hands on during the summertime, and fresh corn is one of our favorites. While I’ll eat it just about any way — stripped right off the cob and raw, tossed in potluck quinoa salads, or turned into slow cooker creamed corn perfect for every eating occasion, grilled sweet corn on the cob with creamy butter takes the cake.
I love the subtle smokiness and the beautiful char marks grilling imparts on the corn. It’s a delicious way to spruce up fresh salads, tacos and salsas, macaroni and cheese, and it makes an irresistible and easy side to your backyard BBQ.
Some people may be a tad intimidated by grilling corn, but I’m here to tell you that it’s a breeze — especially if you’ve already got the grill fired up and ready for your main. Follow the easy steps below and you’ll soon discover grilled corn bliss.