Grilled Corn on the Cob

Grilled Corn on the Cob
28 June 2011
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

It seems everyone has their own favorite way to grill corn. Some soak the corn in the husks first. Some par-boil the corn first. I avoid the water altogether because I prefer the roasted corn flavor. Here is how I like to grill corn…




    • 8 ears corn, shucked
    • Extra virgin olive oil
    • Fine sea salt
    • Butter (optional)


Prepare the grill for direct grilling at 500ºF. A charcoal fire is preferred.

Brush the corn with a little olive oil (not too much or it will flare up) and sprinkle with salt.

Grill the corn over direct heat, turning frequently, until nicely marked and golden in color, about 5 minutes.

Remove from the grill and serve hot. The corn should be moist and flavorful from the olive oil. Butter is purely optional.

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