Photographers Guide to the Great Smoky Mountains

Grilled Corn on the Cob

Grilled Corn



  • 8 ears corn
  • Kosher salt


  1. Heat your grill to medium.
  2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with butter spread over the corn while hot.
You can also microwave small quantities of corn on the cob. Place one ear of corn with the husk on in the microwave on high for four minutes. Cut off the bottom of the corn, stem end, about one row of corn in from the stem, and slip off the husk and silk.
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Grilled Corn on the Cob
Servings: 4

Amount per serving: About 2 ears
Calories: 252
Total Fat: 12 g
  Saturated Fat: 2 g
  Monounsaturated Fat: 0 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 28 mg
Potassium: 0 mg
Total Carbohydrate: 38 g
  Dietary Fiber: 4 g
  Sugars: 0 g
Protein: 6 g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 0%
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