Grilling Summer Corn

June 14, 2013

In season, there is nothing like summer corn. I like to grill it, cut if off the cob and use it in corn salsa, relish, and salad or as a side dish. Grilling corn is easy. Here are a few great tips and a grilled corn salad recipe.


Grilled Corn

  • Corn on the cob
  • 1 teaspoon of olive oil per ear of corn (or try butter if you prefer)
  • Salt & Pepper

Prep the Grill & Corn

Gas Grill – Preheat the gas grill to high to get the grate hot. Once hot, lower to medium high heat.

Prep the Corn – Strip the cornhusk all the way back to the stem but don’t remove it. Do remove all the silk to expose the corn kernels. Using a pastry brush, cover the ear of corn with oil.
Cover with husk and tie the end with a little piece of kitchen twine to keep it closed. Repeat this process for each ear of corn.

Your grill should be hot so place each ear of corn on the grill rack and cook for about 15 minutes until the kernels are tender. You want to turn the corn occasionally so they cook uniformly and don’t burn. Expect the outside husk to turn black, but you don’t want them to burst into flames.
When done, remove from the grill, and serve on a platter. I like to present the corn with the husk on. Be sure to have some extra butter and salt & pepper on hand for additional seasoning.

To Remove the Corn from the Cob
If you are going to use the grilled corn in a salad or salsa you have to remove it from the cob. An easy way to do this is to cut the stem end up to the bottom of each ear of corn after you have removed the husk. Be sure to cut the end so straight so will sit up nicely on end and won’t move around. With a paring knife, cut the kernels off from top to bottom.

This grilled corn salad with cherry tomato & cilantro vinaigrette is one of my favorites


Culinary pleasures and entertaining with friends and family refreshes the soul, revives the spirit, and makes new memories.


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