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Grilled Corn on the Cob

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PREP TIME
5 min
COOKING TIME
10 min
TOTAL TIME
15 min
SERVINGS
4
Juicy corn on the cob grilled or boiled and slathered with butter and salt. A simple, sweet summer side dish perfect for 4th of July cookouts.
Grilled Corn on the Cob
Ingredients
  • 4 ears sweet corn, husked (each about 7–8 ounces)
  • 2 tablespoons (30 ml) butter, softened (for brushing)
  • Salt and ground black pepper, to taste
  • Optional: chili powder or paprika, lime wedges
Instructions
1
Preheat your grill to medium heat (around 350°F / 175°C). If you prefer boiling, skip this step and prepare a pot of water instead.
2
If grilling: Brush each ear of corn lightly with some of the softened butter. Place corn on the grill and cook, turning occasionally, until the kernels are tender and charred in spots, about 10–12 minutes total.
3
If boiling: Bring a large pot of water to a boil over high heat (212°F/100°C). Add a pinch of salt. Boil the corn for 6–8 minutes until tender, then drain.
4
Once cooked, serve the corn hot. Spread each ear with remaining butter and sprinkle with salt and pepper. For an extra kick, dust with chili powder or paprika, or serve with lime wedges on the side.