When summer hits, you can’t beat grilled corn on the cob. Its sweet, smoky taste just screams backyard party. Cooking fresh corn on a hot grill brings out its natural sugars and makes a nice char on the kernels. You can serve it as a side or toss it in a salad, but either way, it’s always a crowd-pleaser at cookouts.
And since corn are at its best in mid to late summer, now’s the perfect time to dig in. That sweet crunch goes great with grilled meats, fresh salads, or even tacos. When friends and family gather round the grill, the smell of corn cooking over fire is impossible to ignore. This article will show you how to pick, prep, and grill corn on the cob so your next cookout is extra tasty.
What Makes Corn on the Cob Great for Grilling?
Grilled corn on the cob is loved for its yummy flavor. When you grill fresh corn, the heat caramelize the sugars and makes it extra sweet. The high heat also creates a smoky char on the outside while the inside stays juicy. That mix of crunchy exterior and tender kernels just tastes amazing.
Another reason it’s so special is that summer is peak season for corn. You’ll find tons of fresh ears at farmer markets or grocery stores, and they’re usually pretty cheap. Eating in season not only makes the corn taste better but also helps local farmers and the environment.
Plus, grilled corn is super versatile. You can eat it plain with butter and salt or dress it up with sauces, herbs, and cheese. It pairs well with barbecued chicken, steak, salads, or even as a topping for tacos. Whether you keep it simple or go all out with flavors, it never gets old.
Selecting the Right Corn
Picking the right corn makes a big difference. Sweet corn is the variety you want because it have more natural sugar. Field corn and other types are too starchy and aren’t meant for grilling fresh.
To choose the best ears, look for husks that are bright green and wrapped tightly around the cob. Peel back a bit of the husk and check the kernels—they should be plump, milky, and free of dark spots. If the husk is brown or dry, skip it because it’s probably old.
Some folks prefer organic corn since it’s grown without synthetic pesticides and often has a richer flavor. But regular corn is usually cheaper and still tasty. Go with what your budget and store offer.
Preparing Corn on the Cob for Grilling
Getting your corn ready right is key to juicy, flavorful results. Here’s how to prep it for the grill.
Prepping the Corn
First, shuck the corn. Peel away the green husks and pull off all the silk strands until the kernels are exposed. Then rinse the ears under cool water to wash off any bits of silk or dirt.
Soaking the Corn
Soaking the corn before grilling can stop it from drying out. Submerge the shucked ears in a bowl of cold water for about 30 minutes. This also helps soften the kernels a bit.
Seasoning Options
Seasoning your corn before grilling can take it to the next level. A simple combo of salt, pepper, and melted butter works great, but you can also try:
- Chili powder and lime juice for a zesty kick
- Garlic powder and fresh herbs for an aromatic boost
- Parmesan cheese and black pepper for a savory twist
Grilling Techniques
There are a few techniques you can use to grill corn perfectly every time.
Direct vs. Indirect Heat
Direct heat means putting the corn right over the flames to get a quick char. Indirect heat is placing the corn off to the side of the fire so it cooks more slowly without burning.
Ideal Cooking Times
Cooking time depends on the heat and method you choose. Generally:
- 10 to 15 minutes for direct heat
- 20 to 25 minutes for indirect heat
Turn the corn every few minutes so it cooks evenly and gets char marks all around.
Cooking Tips
- Preheat the grill before adding the corn
- Brush the ears with oil or butter so they don’t stick
- Don’t overcrowd the grill to allow good airflow
Skewering vs. No Skewering
You can skewer each ear to make turning easier, especially for small cobs. But grilling without skewers lets the corn soak up more smoky flavor. Both ways work, so pick what you prefer.
Delicious Grilled Corn on the Cob Recipes
Classic Grilled Corn
Ingredients:
- 4 ears of fresh corn
- ½ cup butter
- Salt and pepper to taste
Directions:
- Heat the grill to medium-high.
- Shuck and soak the corn as described above.
- Place the corn on the grill, turning every 2 minutes.
- Grill until the kernels are tender and a bit charred, about 10–15 minutes.
- Brush with melted butter and sprinkle with salt and pepper.
Mexican Street Corn (Elote)
Ingredients:
- 4 ears of corn
- ½ cup mayonnaise
- ¼ cup cotija cheese
- 1 tablespoon chili powder
- Lime wedges for serving
Directions:
- Shuck and soak the corn; heat the grill to medium-high.
- Grill the corn as in the classic recipe.
- Once it’s cooked, spread a layer of mayo over each ear.
- Sprinkle with cotija cheese and chili powder. Serve with lime wedges.
Herb and Garlic Butter Grilled Corn
Ingredients:
- 4 ears of corn
- ½ cup butter
- 2 cloves of garlic, minced
- 1 tablespoon fresh herbs (like parsley or basil)
Directions:
- Mix softened butter with minced garlic and chopped herbs.
- Shuck and soak the corn as before.
- Brush the ears with the herb-garlic butter.
- Grill for 10–15 minutes, turning occasionally, until golden brown.
- Serve hot with extra herb butter if you like.
Serving Suggestions
Grilled corn on the cob goes great with lots of summer dishes. Try it with:
- Grilled Meats: Chicken, ribs, or steak make a full meal.
- Picnic Dishes: Pack it in a basket for a crowd-pleasing side.
- Salads: Cut off the kernels and toss into salads for extra color and flavor.
Common Mistakes to Avoid When Grilling Corn
- Overcooking: If you grill too long, the kernels go mushy instead of staying a bit crisp.
- Not Soaking: Skipping the soak can lead to dry kernels, so don’t forget the water bath.
- Cold Grill: Putting corn on a cold grill means no good char or smoky flavor.
Nutritional Benefits of Corn on the Cob
Grilled corn on the cob isn’t just tasty, it’s got some good nutrients too. Corn is full of fiber, which helps your digestion, and B vitamins for energy. It also has antioxidants like lutein and zeaxanthin that are great for your eyes. One medium ear is only about 70 calories, making it a guilt-free side.
FAQs
What is the best way to grill corn on the cob?
Soak the corn first, then grill on medium-high heat for about 10–15 minutes, turning often for even cooking.
Should I soak corn in water before grilling?
Yes, soaking helps prevent the kernels from drying out during grilling, so you get juicier corn.
Can you grill corn in the husk?
Yes, grilling in the husk keeps the kernels moist, though the charred flavor might be less intense.
How long does it take to grill corn?
About 10–15 minutes over medium-high heat, depending on your grill and method.
What toppings can I add to grilled corn on the cob?
Popular toppings include butter, cheese, chili powder, lime juice, fresh herbs, or even spicy sauces for a fun twist.
grilled corn on the cob
Equipment
- 1 Grill or grill pan
- 1 Tongs
- 1 Brush (for butter)
- 1 Aluminum foil optional
Ingredients
- 4 ears fresh corn on the cob
- 4 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika or chili powder Optional for added flavor.
Instructions
- Preheat your grill to medium-high heat.
- Husk the corn and remove all silk strands. Rinse the ears of corn under cold water to ensure they are clean.
- Optional step: If you prefer, you can soak the corn in water for about 15 minutes to prevent drying while grilling.
- Pat the corn dry and brush each ear with softened butter, ensuring they are evenly coated.
- Sprinkle the corn with salt and black pepper, and add paprika or chili powder if using.
- Place the corn directly onto the grill grate or wrap each ear in aluminum foil if you want a more steamed texture.
- Grill the corn for about 10-15 minutes, turning it every few minutes until it is tender and has grill marks.
- Once grilled, remove the corn from the grill. Allow it to cool slightly before serving.
- Brush with additional butter if desired and serve warm.
