Grilled Corn on the Cob
Tender, sweet, juicy bursting summer corn grilled in the husk to perfection will tantalize your tastebuds and having your craving for more! I just love all the summer produce I find at my local farmers market and sweet corn is at the top of my list! This simple gluten free side dish goes with everything from chargrilled burgers to smoky ribs, and my favorite way to enjoy it is with a generous slather of grass-fed butter and plenty of salt and pepper.
Grilled corn on the cob is such a versatile side dish and can be eaten in so many ways with so many dishes!!
- Mexican Grilled Corn on the Cob
- Grilled Corn and Black Bean Salsa
- Barbecue Chicken
- Barbecue Smoked Cauliflower
- Shrimp Skillet
- Fish and Chips
You can’t go wrong with serving this easy and beautiful sweet corn with almost anything!
Why Organic Corn vs Conventional Corn?
Although not everything I buy is organic, a good majority of it is, why? Well, it has to do with GMO’s and pesticides. Many of the grain and especially conventionally grown corn and corn products out on market shelves are derived from either hybridized or genetically modified (GM) ingredients and are treated with toxic chemicals like glyphosate (RoundUp) which ends up in your body when you consume these foods.
With corn being on the top of the list as one of the dirty dozen, each summer I only buy corn that is organic, period. Check out the dirty dozen list here: EWG’s Dirty Dozen and see for yourself the top 12 foods that are considered toxic due it the exposure to pesticides and more. So if it is available to you, try and source certain organic foods to reduce you and your family’s exposure to these toxins.
Across the globe, over 80% of all the GMO and conventional crops that are cultivated have been modified against herbicides such as RoundUp. This means that the crops have had their DNA altered so that they are resistant against chemicals like RoundUp allowing for these toxic chemicals to be sprayed on the crops, killing other plants and pests without harming the crop itself. The problem with chemicals like glyphosate is that they are now part of the food you eat, and have given rise to “superbugs” and “superweeds” that have become resistant to it and can now only be killed with chemicals that are even more toxic like 2,4-dichlorophenoxyacetic acid (2,4-D, an ingredient in Agent Orange) shown to correlate with thyroid disorders, hormonal disorders, decreased fertility, birth defects, and cancer .
In recent studies, there have been indications of the negative impact GMO foods are having when consumed. These foods are showing that they may have toxicity on organs, organ systems, and immune health . Consuming foods that have been genetically modified exposes you to a slurry of toxic chemicals, like glyphosate, that has been shown to be carcinogenic .
So grab some organic corn on the cob and let’s get cooking!
Grilled Corn on the Cob Ingredients
4-6 Ears of Fresh Organic Corn
2 Tbsp Unsalted Grass-Fed Butter, melted (opt)
Sea Salt and Pepper (opt)
How to Make Grilled Corn on the Cob
1. Soak the corn with husks on in cold water for at least an hour up to overnight.
2. Preheat the grill to 425 degrees.
3. Pull back the husk about 1/3-1/2 of the way down the cob and remove as much of the cornsilk as possible.
4. Replace the husk and grill for 12-15 minutes rotating every few minutes so each side of the corn is over the flame.
5. Remove from the grill and pull husks down to serve.
6. Option to brush with melted butter and sprinkle with salt and pepper!
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Q: Can I still grill the corn in the husk if I didn’t soak it beforehand?
A: Yes, but you risk the husks catching on fire easier. Keep an eye on them while grilling.
Q: How long will grilled corn on the cob keep?
A: Store any leftovers in an airtight container in the refrigerator up to 3-4 days.
Q: What is the purpose of removing the cornsilk before grilling the corn on the cob?
A: Cornsilk catches fire easily, so this reduces the changes of a flare or fire.
If you like this recipe, check these out!
Grilled Mexican Corn on the Cob:
Bacon Potato Salad: My favorite potato salad of all time, a traditional potato salad jazzed up with briny olives and salty bacon!
Tangy Cilantro Lime Slaw: Loaded with crisp and crunchy veggies and a mouthwatering creamy tangy lime dressing, you’re sure to find that this is the most versatile coleslaw ever!
I hope you enjoy this as much as my family does. – Amy
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.