Grilled Corn on the Cob (no husk) is ready in under 10 minutes. Grill it over a gas burner (5 minutes only), or on a gas grill or grill pan! No need to boil or steam the corn first, all you need to do is remove the husk and silk bits and place the corn over the flame! Serve it plain or with a little lime and a dash of chili flakes or Aleppo pepper.
Preheat your grill to high. Once it’s very hot, about 10 minutes, arrange the corn on the grates and cook until charred to your liking.
Turn. Turn the corn often to cook and char all sides. This should take about 10 minutes in total.
On a Gas Stove:
Char the corn. Place one ear of husked corn over the flames of your burner on medium-high heat.
Turn. Using a pair of long, heat-safe tongs, turn the ear occasionally until the corn is charred on all sides to your liking, about 4 to 5 minutes in total. As the corn cooks, it will pop and sizzle. That’s normal, but be sure to stand back for your safety.
On a Grill Pan:
Preheat your grill pan to high. Once it’s very hot, about 5 minutes, arrange the corn on the pan, cooking in batches to avoid overcrowding.
Turn. Turn the corn often to cook and char all sides. This should take about 10 minutes in total.
To serve:
Season. No matter your method, season the corn while it’s still warm for the best flavor. I run a cut lime all over the corn and sprinkle with Aleppo pepper for a mild kick.
Video
Notes
Corn will sizzle and pop as it is grilling, stay back a safe distance and use a long heat-safe pair of tongs.
Leftovers: If you do have leftovers, you can store them in the fridge for up to 3 days. I don't recommend reheating corn, instead, you can shave it off the cob and use the kernels in something like this delicious black bean and corn salad.