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Grilled Corn on the Cob

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant grilled corn on the cob is a quintessential vegetarian side dish, perfect for summer entertaining and outdoor dining. By soaking the corn in its husks before grilling, the kernels remain incredibly juicy while absorbing a subtle smoky flavour from the coals. The accompanying coriander pesto, spiked with fresh lime and pungent garlic, provides a zesty contrast to the charred, sweet kernels, elevating a simple barbecue staple into something truly special.

Great for sharing at garden parties or as a nourishing accompaniment to a midweek meal, this recipe is both gluten-free and simple to prepare. Using a combination of high and medium heat ensures the corn is cooked through without burning, resulting in a beautiful golden colour. Serve these cobs warm with plenty of chilled butter and extra lime wedges to squeeze over at the table.

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Ingredients for Grilled Corn on the Cob

  • 8 ears of unhusked corn

  • 1/2 cup coriander leaves, large stems removed

  • 2 tablespoons freshly squeezed lime juice

  • 1 garlic clove, peeled, and grated on a Microplane grater

  • 1 teaspoon kosher salt

  • 1 teaspoon finely ground fresh black pepper

  • 60ml canola or vegetable oil

  • 60ml extra virgin olive oil

  • 4 limes, each cut into 4 to 6 wedges

  • Fleur de sel

  • 16 tablespoons (230g) unsalted butter, cut into pats

How to make Grilled Corn on the Cob

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  1. Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk.

Soak the corn in cold water for 5 to 10 minutes.

  1. Preheat one grate of a well-oiled charcoal or gas grill to medium-high and another to high.

  2. Place the coriander, lime juice, garlic, salt, and pepper in a small food processor or in a blender and pulse to combine. With the machine running, slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.

  3. Place the corn, still covered by the husk, on the medium-high grate. Cook for 3 minutes, turn to the other side, and cook for 3 minutes.

Remove from the grill, peel back the husk, return to the high grate to mark and lightly char the corn on all sides, turning and jockeying between medium and high as need for 5 to 7 minutes total.

  1. Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with fleur de sel. Serve with any remaining limes, and pats of butter on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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