Grilling corn on the cob is a summer favorite that brings out sweet, smoky flavors. It’s a simple way to elevate this classic side dish for barbecues or casual dinners. The grill adds a charred, rustic touch that’s hard to beat.
This method is quick, requiring minimal prep and cooking time. You can keep the husks on for a tender texture or remove them for more char. It’s a versatile dish that pairs well with any meal.
This guide will walk you through how to cook corn on the cob on the grill with ease. Follow these seven steps for perfectly grilled corn every time. Let’s gather what you need to start.
Why Grill Corn on the Cob?
Grilling enhances corn’s natural sweetness with a smoky depth. The high heat caramelizes the kernels, creating a unique flavor. It’s a fun, outdoor cooking method perfect for warm weather.
You can customize the corn with butter, spices, or herbs. It’s a crowd-pleaser that’s easy to prepare in bulk. Plus, it’s less messy than boiling or steaming.
Cleanup is minimal, as the grill does most of the work. It’s also a healthy side, low in calories and high in fiber. Grilling corn adds flair to any meal.
What You’ll Need
A gas or charcoal grill is the main tool. You’ll need fresh corn on the cob, about 1-2 ears per person. Keep the husks on or off, depending on your preference.
Gather butter, olive oil, salt, and pepper for basic seasoning. Optional extras include garlic, herbs, or chili powder. Tongs make handling the corn easy.
Aluminum foil is useful for husk-off grilling or keeping corn warm. A brush helps apply butter or oil. Have everything ready before heating the grill.
Choosing the Right Corn
Fresh corn is key for the best flavor and texture. Look for bright green husks that are tightly wrapped. The kernels should be plump and milky when pierced.
Avoid corn with brown, dry husks or soft kernels. Freshly picked corn is sweetest, as sugars turn to starch over time. Buy from local markets if possible.
Check the silk at the top—it should be moist, not dry. Peel back a small section to inspect kernels if needed. Quality corn ensures a delicious result.
How to Cook Corn on the Cob on the Grill
Cooking corn on the cob on the grill is straightforward and delivers a sweet, smoky dish. Follow these seven steps for perfect results every time. Here’s how to do it, focusing on grilling with husks on for tenderness.
Step 1: Preheat the Grill
Set your grill to medium-high heat, around 400°F (200°C). Preheat for 10-15 minutes for even cooking. Clean the grates to prevent sticking.
For charcoal grills, arrange coals for direct heat. For gas, turn on all burners to medium-high. A hot grill ensures a good char.
Step 2: Prepare the Corn
Peel back the husks without removing them, exposing the kernels. Remove the silk strands completely. Pull the husks back up to cover the corn.
Soak the corn in cold water for 10-15 minutes. This keeps the husks from burning and steams the kernels. Pat dry lightly before grilling.
Step 3: Season the Corn
Brush the kernels with melted butter or olive oil through the husks. Sprinkle with salt and pepper for basic flavor. Add garlic powder or herbs for extra zest.
Keep the husks on to trap moisture and flavor. Season lightly to highlight the corn’s sweetness. This step enhances the grilling experience.
Step 4: Oil the Grill Grates
Dip a folded paper towel in oil and rub it on the grates using tongs. This prevents sticking and ensures clean grill marks. Be cautious to avoid flare-ups.
Re-oil if grilling multiple batches. A well-oiled grate makes turning the corn easier. This step is essential for smooth cooking.
Step 5: Grill the Corn
Place the corn on the grill with husks on. Close the lid and cook for 15-20 minutes, turning every 5 minutes. The husks will char, and kernels will steam inside.
Check for tenderness by piercing a kernel with a fork. It should be soft and juicy. Remove when kernels are bright and plump.
Step 6: Rest the Corn
Remove the corn from the grill and place on a platter. Let it rest for 3-5 minutes to cool slightly. This makes husks easier to handle and enhances flavor.
Peel back the husks carefully or remove them completely. Tie husks back for a rustic presentation if desired. Resting ensures a juicy bite.
Step 7: Serve and Enjoy
Brush the corn with more butter or a flavored spread. Sprinkle with extra seasonings like chili powder or fresh herbs. Serve hot as a side or snack.
Pair with grilled meats, salads, or potatoes for a complete meal. Enjoy the sweet, smoky flavor. Save leftovers for creative dishes.
Corn Grilling Guide
Grilling times vary by method and corn size. The table below provides guidelines for grilling at 400°F.
| Corn Preparation | Size (ears) | Grilling Time (minutes) |
|---|---|---|
| Husks On | Medium | 15-20 |
| Husks Off (Foil) | Medium | 10-15 |
| Husks Off (Direct) | Medium | 8-12 |
Check for tenderness to avoid overcooking. Adjust time for larger or smaller ears. These guidelines ensure sweet, well-cooked corn.
Tips for Perfect Grilled Corn
Soak husks-on corn to prevent burning and keep kernels tender. A 10-minute soak is enough. Pat dry to avoid excess steam.
Turn the corn regularly for even cooking. This prevents charred spots and ensures all sides are flavored. Use tongs for safe handling.
Try grilling without husks for more char. Wrap in foil or grill directly, brushing with oil. This creates a smokier, caramelized flavor.
Common Mistakes to Avoid
Grilling on high heat burns the husks or kernels. Stick to medium-high (400°F) for balanced cooking. Adjust heat if flames appear.
Not soaking husks-on corn leads to dry, burnt husks. Always soak for tenderness. Check water coverage before soaking.
Overcooking makes kernels tough. Check tenderness after 15 minutes and remove promptly. Test a kernel to ensure doneness.
Flavor Variations to Try
Mix butter with lime juice and chili powder for a Mexican-inspired twist. Brush on after grilling for a zesty kick. Garnish with cilantro for freshness.
Blend garlic and rosemary into softened butter for a savory spread. Apply before or after grilling. This adds an earthy, aromatic note.
Try a honey-butter glaze for a sweet-savory combo. Brush on during the last few minutes of grilling. It creates a glossy, flavorful finish.
Storing and Reheating Corn
Store leftover corn in an airtight container in the fridge. It stays fresh for up to 4 days. Remove husks and wrap tightly to maintain flavor.
Reheat on the grill for 3-5 minutes over medium heat, turning often. Alternatively, microwave with a damp paper towel for 1-2 minutes. Brush with butter to restore moisture.
Freeze grilled corn kernels for up to 3 months. Cut kernels off the cob and store in a freezer bag. Thaw before reheating for soups or sides.
Summary
Cooking corn on the cob on the grill is an easy way to enjoy a sweet, smoky side dish. The seven steps—preheating, preparing, seasoning, oiling, grilling, resting, and serving—ensure tender, flavorful results. It’s perfect for summer barbecues or casual meals.
Choose fresh corn and avoid mistakes like high heat or skipping the soak. Customize with buttery spreads or bold spices for variety. Store leftovers properly for quick dishes later.
This method is beginner-friendly and delivers crowd-pleasing results. Serve with your favorite grilled foods for a complete meal. Enjoy the delicious, charred outcome.
FAQ
How long does it take to grill corn on the cob?
Grill husks-on corn for 15-20 minutes at 400°F, turning every 5 minutes. Husks-off takes 8-15 minutes. Check for tender, juicy kernels.
Do I need to soak corn before grilling?
Soaking husks-on corn for 10-15 minutes prevents burning. It’s not needed for husks-off if using foil. Dry lightly before grilling.
Can I grill corn without husks?
Yes, remove husks and grill directly or wrap in foil. Brush with oil and grill for 8-12 minutes. Turn often for even char.
What’s the best seasoning for grilled corn?
Butter, salt, and pepper are classic. Add chili powder, garlic, or herbs for flair. Brush on before or after grilling.
How do I store leftover grilled corn?
Keep in an airtight container in the fridge for up to 4 days. Freeze kernels for 3 months. Reheat with butter for flavor.
Why is my corn tough after grilling?
Tough corn comes from overcooking or not soaking husks. Check tenderness early and soak husks-on corn. Use medium-high heat.
Can I use frozen corn for grilling?
Fresh corn is best, but thawed frozen corn works. Grill for 10-12 minutes in foil. Pat dry and season before cooking.