Grilled corn on the cob was one of my go-to summer snacks growing up in Egypt. Some street vendors specialized in the crispiest, fluffiest Falafel. Others sold ice-cold Hibiscus Tea on a sweltering day. Some set up right on the boardwalk by the beach and grilled fresh, raw corn directly over open flames–no fancy grills required. This grilled corn recipe captures that delicious BBQ flavor with a regular outdoor grill! I like to first remove the husk and cook the corn naked, which helps it get nice and charred. And for the same reason, I do not cover my corn in foil. I also love to keep the corn’s natural sweetness, so I don’t dull the flavor by boiling it first. Even better flavor and so much quicker! You can leave it at that, but I love to balance the corn’s sweet flavor with zingy fresh lime juice and a pinch of spicy Aleppo pepper (or whatever red pepper flakes you have). Sweet, spicy and bright, you’ll want to make this grilled corn recipe all summer long!
Ingredients to Make Grilled Corn on the Cob
You only need three things to make this grilled corn on the cob: corn, oil, and salt! You can dress it up how you like from there, but I’ve also included my favorite way to bring simple grilled corn to the next level.
For the Grilled Corn
Corn: Look for bright green husks and slightly sticky light gold silks (not brown). Extra virgin olive oil: Doesn’t need to be your fanciest olive oil, but make sure it’s an extra virgin variety so it holds up the the grill’s high heat–any of the olive oils at our shop would be great. You can also use a high quality neutral oil if you prefer, like avocado or sunflower oil. Kosher salt: Enhances the flavor.
For the Optional Seasonings
Lime juice: Adds a nice fresh zing. Lemon juice would also work. Aleppo pepper: Adds a good kick (more below), but any chili flakes would be delicious.
Ingredient Spotlight
Aleppo pepper, from the ancient city of Aleppo in Syria, is a true gem of the Middle Eastern pantry. It’s one of the spices I reach for most often! Where chili flakes tend to just be in-your-face spicy, Aleppo pepper has a unique balance of mild heat and nuanced fruity notes. It’s the perfect balance for the corn’s sweetness, but I also love it on salads, meat marinades, grilled vegetables and more.
READ MORE: What Is Aleppo Pepper And How To Use It TRY IT: Find Aleppo Pepper at Our Shop BEST SUBSTITUTE: Urfa biber (which we also carry our shop), or standard chili/red pepper flakes
How to Husk Corn
To make grilled corn on the cob, you must first remove the corn’s husk and silk–the long, thin strands surrounding the kernels. This allows it to char more quickly and easily. Here’s how you do it:
Remove the outer leaves. Hold the corn cob firmly at the top with one hand. Use your other hand to peel away the outermost leaves of the corn husk, one layer at a time. Remove the silk. Gently peel back the remaining leaves to expose the silk strands underneath. Grasp the silk at the top and pull it downward until you’ve removed it completely. A few strands here and there are okay–you don’t need to drive yourself crazy. Trim the stem (optional). You can trim the top and bottom of the cob for a neat appearance, but this is just for show! Leave them on for a more rustic look.
How to Grill Corn on the Cob
The first step to grill corn on the cob is to get your grill preheating while oyu husk the corn and remove the silks (white stringy bits, but it doesn’t need to be picture-perfect)–see my tips blow. From there:
While your grill preheats, prep the corn. Brush the corn with a thin layer of olive oil. Once the grill is very hot, about 10 minutes, arrange the corn on the grates and cook until charred to your liking. Turn. Turn the corn often to cook and char all sides. This should take about 10 minutes in total. Season to your taste and serve. Remove the corn from the grill. If you’d like to add the optional lime and Aleppo pepper, immediately run a cut lime all over and season with a sprinkle of Aleppo pepper. Either way, finish with a pinch of salt and serve immediately. Enjoy!
Should You Boil Corn Before Grilling?
In short: you don’t need to boil corn before grilling. You also don’t need to soak or steam it! Some grilled corn recipes boil the corn to avoid cooking the corn for too long and drying out the kernels. The secret? High heat! Charring raw corn quickly over high heat will ensure the kernels stay juicy and allow their natural flavors to shine.
Tips for Buying the Best Corn
Learning how to grill corn on the cob starts with the perfect ear of corn. Keep these tips in mind to select the freshest corn on the cob at the market:
Bright green husks: The freshest corn has bright green husks that feel slightly damp – not yellow or dry. No holes: If you see any small brown holes, that’s a sign of insects and should be avoided. Firm throughout: When you gently squeeze the corn, it should be firm throughout the entire cob. There should be no soft softs or parts that clearly do not have corn kernels. Light brown or gold top: The tassel (the corn silk peeking out at the top) should be light brown or gold and slightly sticky and smell sweet. If the tassel is dry, black, or mushy, choose a different piece of corn.
How to Store Raw Corn
Store corn on the cob at room temperature if you’ll be cooking it the next day, or in the crisper of your fridge for up to 5 days. Leave the husks and silk on the corn until just before cooking.
How to Serve Grilled Corn
My favorite way to serve grilled corn is with a squeeze of fresh lime juice and a sprinkle of Aleppo pepper. The smoky charred kernels, heat from the Aleppo, and citrus all combine perfectly for a mouth-watering snack. That said, the grilled corn on the cob’s charring adds a smoky flavor to the sweet corn, which I love all on its own. You can leave it at that and serve as a simple side, perhaps drizzled with some nice extra virgin olive oil, flaky salt, and a grind of black pepper. You can also top this grilled corn with feta cheese, a mixture of feta cheese and Greek yogurt, or even a lemony, garlicky handmade Aioli.
How to Store Leftover Grilled Corn
The best grilled corn on the cob is enjoyed immediately while it’s still fresh and warm. If you do have leftovers, you can store them in the fridge for up to 3 days. I don’t recommend reheating grilled corn as it can get chewy and dry. Instead, remove it from the cob and enjoy it in salads or salsa. Give it a new life by turning it into this grilled corn salad. Or, use the charred corn kernels to add a depth of flavor to this Black Bean and Corn Salad, or Grilled Salmon with Mango Salsa. Browse all Mediterranean recipes.
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Visit Our Shop. *This post has recently been updated with new information for readers’ benefit. Aleppo pepper’s complex slow burn and fruity notes are the perfect match for the corn’s natural sweetness.
