Grilling fresh corn gives this sweet summer vegetable a hint of smoky flavor that pairs perfectly with burgers, beans, ribs, salmon, and of course, the great outdoors.
3 Ways to Grill Corn on the Cob
There are three delicious (and deliciously easy) ways to grill corn on the cob. No matter which method you choose, always start by preheating your grill to medium heat and lightly oiling the grates. Grill the corn until it’s perfectly tender, turning occasionally, somewhere between 10 and 15 minutes. Always let the corn cool for a minute or two before you eat it, and offer extra butter, salt, and any of your other favorite condiments on the side.
Let’s get grilling – it’s time to choose your favorite technique.
1. Wrapped in the Husk
Try this recipe: Grilled Corn on the Cob
Grilling corn while it’s still wrapped in the husk will help keep in moisture, resulting in a juicier ear of corn. Whether you remove the silk before or after grilling is a matter of personal preference. To remove the silk before grilling, pull back — but don’t remove — the husk, pull off the silk, and smooth the husk back up. Or, simply peel the whole darn thing after grilling. Don’t be alarmed: The husk will char completely but the tender kernels inside will steam perfectly and the silk will come off cleanly.
2. Wrapped in Foil
Try this recipe: Sweet Grilled Corn
A little more work at the beginning will make it less of a mess at the end. Simply remove the husk and silk from the corn (this is a great activity for kids to help with, especially if you are outside) and wrap the corn completely in heavy aluminum foil. If you like, smear the cob with a little flavored butter, herbs, or salt before wrapping. The best part of this method is that the aluminum foil helps keep the corn warmer, longer, which is especially helpful if you’re cooking for a crowd.
Check out this video for for step-by-step instructions on how to grill corn on the cob.
You should always wear clothes while grilling, but your corn doesn’t have to! For those super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill. The corn will cook a bit quicker, so watch it closely and turn it frequently. Though this corn won’t be quite as juicy as the other two methods, it will have a ton of smoky, grilled flavor.
Try this recipe: Garlic Corn on the Cob
Top Tips for Grilling Corn on the Cob
- How sweet it is! Always start with the freshest corn possible. As soon as corn is picked off the stalk, it starts to lose its natural sugars and convert them to starch. So, a cob picked the same morning you are going to grill will be sweeter (and less mealy) than a cob picked a day or two before. The best way to guarantee fresh corn is to pick up a few ears from your local farmers market or farm stand. Look for husks that are tightly wrapped and green. Get more tips for choosing the best ear of corn.
- To soak or not to soak, that is the question. Some folks believe you can get a little extra steam power by soaking corn in water for 15 minutes before grilling.
- Want that grilled corn flavor but don’t want to gnaw the cob? No problem! After grilling your cob, hold it vertically over a plate or bowl with the pointed end down, and use a small, sharp knife to scrape the kernels from the cob. Serve it as is or toss it into a grilled corn salad.
Try this recipe: Grilled Corn Salad
Find more top-rated recipes for grilled corn salads.
Not Your Ordinary Grilled Corn
We hope these recipes leave you grinning from ear to ear (and cob to cob)!
What’s better than grilled corn on the cob? Grilled corn on the cob, wrapped in bacon! This Grilled Bacon-Wrapped Corn on the Cob takes a little longer to cook up, but is well worth the time.
Miss Beattie’s Zesty Grilled Corn gets an extra kick from mustard, lemon pepper, and horseradish.
Elote (Mexican Corn on the Cob) is a street-food favorite with a creamy and zesty mix of mayonnaise, cheese, and spice.
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