jerk rubbed grilled corn (Printer-Friendly)

Grilled corn on the cob with bold Jamaican jerk rub and lime. A perfect side for summer cookouts.

# What You’ll Need to Cook:

→ For the Corn

01 - 4 ears of fresh sweet corn, husks removed
02 - 2 tablespoons olive oil
03 - 2 tablespoons Jamaican jerk rub
04 - Salt, to taste
05 - Black pepper, to taste
06 - 2 tablespoons Jamaican jerk sauce (optional)
07 - 1 tablespoon freshly squeezed lime juice

# Steps to Prepare:

01 - Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.
02 - Remove husks from the corn and discard. Soak the ears in cold water for 30–60 minutes, if desired.
03 - Pat the corn dry and rub each ear with olive oil until fully coated. Sprinkle with Jamaican jerk rub and season with salt and pepper.
04 - Place corn directly on the hot grill. Cook for 15 to 20 minutes, turning every 5 minutes, until evenly charred and golden.
05 - Optionally, toss grilled corn with jerk sauce for extra flavor. Drizzle with lime juice before serving.

# Extra Cooking Tips:

01 - Soaking corn before grilling helps prevent flare-ups and keeps kernels moist, though it’s optional for quicker prep.
02 - Jamaican jerk seasoning delivers bold, smoky flavor. Cajun or taco blends can be used as alternatives.
03 - Grilling without husks allows for deeper seasoning penetration and faster cooking time.

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