Summer Grilled Corn

Grilled Corn is one of my favorite summer side dishes. It uses sweet and fresh corn on the cob mixed with a zesty mexican-inspired seasoning that gives the most delicious bite. It really is the perfect addition to any summer spread!

two grilled corn cobs surrounded by taco meat, salsa, cotija cheese and tortillas

Making Grilled Corn At Home

Make the Seasoning Mixture

The corn here gets its taste from a super easy yet super flavorful elote-inspired seasoning. Just mix together melted unsalted butter, salt, pepper, paprika, garlic powder, cumin and chili powder.

Unhusked corn cobs with a bowl of the grilled corn seasoning mixture of melted butter, paprika, cumin, and garlic.

Grilling the Corn (With the Husk On)

When it comes to the husk, I generally like to keep it on, but in a specific way. So my technique for grilling corn this way (and by this way I mean with a seasoning) starts with half shucking the corn. Half shucking is something I just made up, but it’s taking the outer most layer of husk off, peeling down the inner husks so that they’re still attached but the corn is exposed, and removing the silk inside. What you’ll be left with is a neat husk that hugs the corn with no stringy silk.

To apply the seasoning mix, pull the remaining husks down, generously brush the mixture directly onto the corn, then fold the husks back up so they enclose the corn. Keeping the husk halfway on allows the mixture to stay on the corn and not drip right off.

Then, put the corn on a medium high heated grill. Cook for about 5 minutes, rotate and cook for another 5 minutes or until the husks have become charred and the corn inside is tender.

You can serve the corn as is, you can remove the husks, you can pull back the husks and tie them with a twist tie, you can cut the corn off the cobs; you have a lot of options here when it comes to serving.

Seasoned taco meat (ground beef) surrounded by tortillas, limes, cilantro, cheese, seasoned grilled corn and homemade salsa

What to Serve with Grilled Corn

  • Sprinkle on some cilantro and cotija and pair this corn with tacos
  • Add the corn to a summer salad, like my Southwest Steak Salad
  • Serve it at a summer BBQ with grilled steak, chicken or fish 
  • Pair it as a side for classic summer burgers

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

summer grilled yellow corn topped with cotija cheese in a blue bowl

Grilled Corn

Sweet and fresh corn on the cob grilled and seasoned with a zesty mexican-inspired mix gives the most delicious bite.
Servings: 2
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 2 cobs of corn with husks see instructions for preparation directions
  • 2 Tbs butter melted
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder


  • First, prepare the corn by what I call half shucking. Take the outer most, dark green layer of husk off, peel down the inner husks so that they're still attached but the corn is exposed and remove the silk inside. What you'll be left with is a neat husk that hugs the corn with no stringy silk.
  • Melt 2 Tbs butter and add in ½ tsp salt, ¼ tsp pepper, 1 tsp paprika, ½ tsp garlic powder, ½ tsp cumin and ½ tsp chili powder.
  • Peel back the husk on the corn and generously brush the corn directly with the seasoning mix. Fold the husk back up around the corn so the seasoning is contained.
  • Place the husk-on corn directly on a preheated grill or grill pan. Cook for 5 minutes, then flip and cook for another 5 minutes.
Course Appetizer, Side Dish
Cuisine American, Mexican
Keyword 20 Minutes, Summer
Author Annie

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