Charcoal Grilled Corn-On-The-Cob Recipe With Garlic Butter Mouth-Watering
Think plain corn is boring? Wait till you taste it kissed by charcoal and drenched in garlicky butter. It’s like a smoky hug on a summer night!
Grilling transforms ordinary corn.
First, give your ears a quick soak (let them sit in water for about 10 minutes). This keeps the kernels plump and juicy. Think of it like a mini spa day for your corn.
Then peel back the husks and slather each ear with garlic butter (soft butter mixed with minced garlic). Have you ever smelled that sizzling garlic melting over hot coals? It’s pure magic.
Now place the corn right on glowing charcoal. Turn it every few minutes for even char and crackle. When the husks are dark and the kernels have golden brown spots, it’s done.
Let it rest a minute. Then hand out extra butter and a sprinkle of salt. Your neighbors will swarm for seconds.
Step-by-Step Guide to Grilling Corn on the Cob with Garlic Butter Over Charcoal
Nothing beats the sizzle and smoky aroma of corn roasting on charcoal. Have you ever smelled that? With the husks (the leafy green wrapper) on, each ear’s a tiny steam oven. Your kernels stay juicy and tender. Yum.
Ingredients
- 4 ears of corn, husks intact (the leafy green wrapper)
- ½ cup unsalted butter, softened
- 3–4 garlic cloves, minced (tiny pieces for big flavor)
- 1 Tbsp fresh parsley, chopped
- Pinch of salt and pepper
- Water for soaking
- Preheat your charcoal grill. Pile hot coals to one side so you hit 350 to 400 °F. Arrange unlit coals on the other side for indirect heat (area away from the fire).
- Peel back each husk gently. Pull out all the silk threads (the fine strings inside). Fold the husks back over the ear.
- In a small bowl, mix butter, garlic, parsley, salt, and pepper into a smooth paste. Spread half of it under each husk. And close the husks snugly.
- Submerge the prepared ears in water for 10 to 15 minutes. This soak keeps husks from burning and kernels plump. Um, I sometimes soak 20 minutes on a hot day.
- Place the corn on the cool side of the grill. Grill for 15 to 20 minutes, turning every 5 minutes for even char marks and a smoky kiss.
- Each time you flip, brush on any extra garlic butter. That builds flavor and adds a shiny glaze. Remove when a skewer slides into a kernel easily.
Let the ears rest for 2 to 3 minutes so juices settle.
Pro Tips
- Wood-chip smoking: Scatter soaked wood chips on hot coals beneath the corn. You’ll get a campfire aroma.
- Foil-packet cooking: Wrap each ear tightly in foil with a pat of garlic butter inside. This traps steam and makes kernels extra tender.
Flavor Variations
Hey neighbor, craving a fresh twist on your garlic butter corn? These simple toppings will do the trick!
- Freshly grated Parmesan cheese (nutty, salty cheese) for a crunchy pop.
- Paprika (mild red pepper spice) rub to bring gentle warmth and a rosy glow.
- Chili powder mix with a dash of cayenne pepper for a playful kick.
- Smoked sea salt and cumin (earthy spice) blend for a deep, smoky taste.
- A light olive oil drizzle and chopped cilantro for a silky finish with bright herb notes.
- Lime zest sprinkle to wake your taste buds with a zippy citrus zing.
Serving, Storage, and Reheating Tips for Grilled Garlic Butter Corn
So you pull the corn off the grill. Hear that sizzle? Let it rest for 2 to 3 minutes so the garlic butter firms up and the steam settles. That pause tames the heat and helps the rich flavor cling to every golden kernel.
Then pass them around – everyone loves that buttery bite straight off the cob. They’re perfect for backyard barbecues, picnic baskets, or tailgate snacks. And if you need dinner pronto, they make an easy, tasty weeknight side.
Once the ears cool to room temperature, tuck them into an airtight container (seal-tight box) in your fridge for up to three days. When you’re ready to bring them back to life, fire up a grill or oven to 350 °F. Warm the ears for 5 to 7 minutes until they’re hot all the way through. Don’t forget corn holders and a fresh pair of tongs to dodge butter drips and burns.
By the way, brushing on a bit more garlic butter before reheating keeps every bite juicy. And you know, that extra pat really makes them taste like new. Enjoy!
Final Words
We walked through the full process of heating your coals, peeling and soaking those fresh ears, then grilling them with rich homemade garlic butter.
Then we shared tasty ways to baste and spice things up, from a cheesy Parmesan dust to a zingy lime zest finish.
We wrapped up with serving ideas, smart storage and a quick reheat method that keeps each ear fresh and buttery.
Now go fire up your grill and enjoy this charcoal grilled corn on the cob recipe with garlic butter. Your next backyard feast awaits!
FAQ
What temperature do I preheat a charcoal grill to for grilling garlic butter corn on the cob?
You should preheat a charcoal grill to between 350 and 400 °F for even heat, well-defined char marks, and a 15–20 minute cook time on the ears.
How do I prepare corn husks before grilling to keep the kernels moist?
Preparing corn by soaking intact husks in water for 10–15 minutes, peeling back husks to remove silk, then folding the husks back locks in steam and keeps kernels tender.
How long should I grill corn on the cob and how often should I turn it?
A total cook time of 15–20 minutes with turns every 5 minutes gives even browning and lets garlic butter coat each side.
What’s the garlic butter recipe I need for charcoal grilled corn?
The garlic butter sauce combines ½ cup softened unsalted butter, 3–4 minced garlic cloves, 1 tablespoon chopped fresh parsley, plus a pinch of salt and pepper for bright flavor.
How do I prevent corn from drying out on the grill?
Preventing dry kernels means soaking husked ears, keeping husks loosely on for steam, cooking over indirect heat, and basting frequently with garlicky butter to lock in moisture.
What flavor variations can I add to garlic butter grilled corn?
Flavor variations include dusting with grated Parmesan, adding a paprika or chili powder blend, finishing with smoked sea salt, fresh cilantro, or a squeeze of lime zest.
How should I store and reheat leftover grilled garlic butter corn?
Storing leftover corn in an airtight container in the fridge for up to three days, then reheating on a 350 °F grill or oven for 5–7 minutes restores warmth.
What tools help with serving and handling hot corn on the cob?
Helpful tools for handling hot corn include corn holders for easy eating, tongs for flipping, and a basting brush to safely spread garlic butter without messy drips.
What pro tips can enhance my charcoal grilled garlic butter corn?
Pro tips include adding soaked wood chips to your coals for a smoky edge or wrapping husked ears in foil packets with extra butter for a juicier, steamed finish.
