Grilled Corn On The Cob

Summer’s here, and so are the perfect grilled corn on the cob! This simple recipe yields nine deliciously charred ears of corn, infused with the subtle flavors of smoked paprika, lime juice, and a hint of black pepper.

It’s the perfect side dish for your backyard cookouts or summer gatherings.

Ready Time

25 mins

Yields

9 servings

Ingredients

9 ears of corn, husked and silked
1/4 cup olive oil
3 tablespoons lime juice
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your grill to medium-high heat.

Rinse the corn under cold water and pat it dry with paper towels to remove excess moisture.

In a large bowl, whisk together olive oil, lime juice, smoked paprika, salt, and black pepper to make the marinade.

Add the corn to the bowl and toss to coat evenly with the marinade, making sure each ear is fully covered.

Place the corn on the grill and cook for 10-15 minutes, rotating every 2-3 minutes to achieve even char and grill marks.

Once the corn is slightly charred and tender, remove it from the grill and serve hot.

Brush with any remaining marinade, if desired.

You should now have 9 beautifully grilled ears of corn, ready to be devoured by your hungry crowd!

Notes

For a smokier flavor, you can increase the amount of smoked paprika to 1 1/2 teaspoons. If you prefer a lighter flavor, reduce it to 1/2 teaspoon.

Make sure to dry the corn thoroughly after rinsing to prevent steam from building up during grilling, causing the corn to steam instead of sear.

Use a pastry brush to brush the marinade on the corn, ensuring each ear is fully coated. Keep an eye on the corn while it’s grilling, as the heat may vary and you don’t want it to burn.

If you want an extra burst of citrus flavor, serve the grilled corn with a squeeze of fresh lime juice!