Corn on the cob is a quintessential summer treat that reaches new heights of flavor when prepared on the BBQ. The smoky char and caramelized sweetness achieved through grilling elevate this simple vegetable to a mouthwatering side dish. Grilling corn on the cob brings out its natural sugars while imparting a delicious smoky flavor that perfectly complements any BBQ feast.
There are several methods for grilling corn on the cob, each offering unique benefits. Grilling directly on the grates allows for maximum charring and smoky flavor, while wrapping in foil creates a steam chamber for tender kernels. Cooking corn in its husks protects the kernels and infuses them with a subtle, grassy essence.
Whether you prefer your corn slathered in butter, sprinkled with salt and pepper, or dressed up with creative toppings, BBQ corn on the cob is sure to be a crowd-pleaser at your next outdoor gathering. This versatile side dish pairs well with a variety of grilled meats and can be easily customized to suit different tastes and dietary preferences.
Choosing the Right Corn
Selecting the perfect corn is crucial for a delicious BBQ experience. Fresh, high-quality corn elevates the flavor and texture of your grilled cob.
Identifying Fresh Corn
Look for bright green, tightly wrapped husks when choosing corn. The silk should be golden brown and slightly sticky. Gently squeeze the ear to feel for plump, firm kernels underneath. Avoid corn with dry or brown husks, as this indicates older produce.
Check the stem end – it should appear moist and fresh-cut. If possible, peel back a small section of husk to inspect the kernels. They should be plump and tightly packed, with no gaps between rows.
For peak freshness, buy corn the same day you plan to grill it. If storing, keep it in the refrigerator with husks intact to preserve moisture.
Types of Corn for Grilling
Sweet corn varieties are ideal for grilling. Popular options include:
- Yellow corn: Classic sweet flavor
- White corn: Extra tender and sweet
- Bi-color corn: Mix of yellow and white kernels
“Sugar enhanced” and “supersweet” varieties retain their sweetness longer after harvest. These types are great if you’re not grilling immediately.
Field corn is starchier and less sweet, making it less suitable for grilling. Stick to sweet corn varieties for the best BBQ results.
Preparation Techniques
Proper preparation is key to achieving delicious grilled corn on the cob. The following techniques will ensure your corn is ready for the grill and bursting with flavor.
Preheat the Grill
Set your grill to medium-high heat, aiming for a temperature between 375°F and 450°F. This range provides the ideal conditions for cooking corn.
Allow the grill to heat up for 10-15 minutes before adding the corn. A properly preheated grill ensures even cooking and beautiful char marks.
For gas grills, simply turn the burners to medium-high. With charcoal grills, arrange the coals in an even layer and let them burn until covered with gray ash.
Shucking the Corn
Remove the outer husks and silk from each ear of corn. Grip the top of the husk and pull downward, stripping away the leaves and silky strands.
For stubborn silk, use a soft brush or damp paper towel to remove any remaining strands. Rinse the corn under cool water to clean off any debris.
Some prefer to leave a thin layer of husk attached for added protection during grilling. This method can help retain moisture and prevent burning.
Soaking Corn Husks
If grilling corn in the husk, soak the ears in cold water for 15-30 minutes before cooking. This process helps prevent the husks from burning too quickly.
Fill a large container or sink with cold water. Submerge the corn completely, using a weight if necessary to keep it underwater.
Soaking adds moisture to the corn, creating steam inside the husk during grilling. This technique results in tender, juicy kernels with a subtle smoky flavor.
After soaking, gently pull back the husks to remove silk if desired. Replace the husks around the corn, twisting the ends to secure them in place.
Grilling Methods
Grilling corn on the cob offers several techniques to achieve delicious results. Each method imparts unique flavors and textures to this popular summer side dish.
Grilling Corn in the Husk
Grilling corn in the husk preserves moisture and enhances the natural sweetness of the kernels. Remove the outer layers of husk, leaving only the innermost layer. Peel back this layer to remove the silk, then replace it over the corn.
Soak the ears in cold water for 15-30 minutes before grilling. This prevents the husks from burning and creates steam for even cooking. Place the corn on a preheated grill over medium-high heat.
Grill for 15-20 minutes, turning every 5 minutes. The husks will char, indicating the corn is ready. Let it cool slightly before removing the husk and serving.
Grilling Corn with Aluminum Foil
Wrapping corn in aluminum foil is a foolproof method that results in tender, juicy kernels. Remove the husks and silk completely. Brush each ear with butter or oil and sprinkle with salt and pepper if desired.
Wrap each ear tightly in foil, twisting the ends to seal. Place on a preheated grill over medium-high heat. Grill for 10-15 minutes, turning every 3-4 minutes.
This method allows for easy customization. Add herbs, spices, or a pat of butter inside the foil for extra flavor. The foil also makes handling and serving simpler.
Charcoal vs. Gas Grilling
Both charcoal and gas grills can produce excellent grilled corn, but they offer different advantages. Charcoal grills impart a distinct smoky flavor that many BBQ enthusiasts prefer. They also reach higher temperatures, creating more pronounced grill marks.
Gas grills offer precise temperature control and convenience. They heat up quickly and maintain a steady temperature throughout cooking. This consistency is ideal for grilling corn, especially when using the foil method.
For either type of grill, maintain a medium-high heat (around 375-450°F) for optimal results. Adjust cooking times slightly based on your grill’s heat output and the size of the corn ears.
Seasoning and Flavoring
Seasoning and flavoring grilled corn on the cob enhances its natural sweetness and adds exciting taste dimensions. The right seasonings can transform a simple ear of corn into a memorable culinary experience.
Classic Butter and Herbs
Melted butter remains the quintessential corn seasoning. Brush it generously over hot grilled corn for a rich, indulgent flavor. Salt and pepper are essential additions, bringing out the corn’s natural sweetness.
For an herbal twist, mix chopped fresh herbs into softened butter. Parsley, chives, or cilantro work well. Spread this compound butter over the corn immediately after grilling.
Garlic butter is another popular option. Mince garlic and mix it with melted butter, then brush over the corn. This adds a savory depth to the sweet kernels.
Creative Spice Blends
Chili powder and garlic powder form the base of many tasty corn seasonings. Mix them with salt and pepper for a simple yet flavorful blend.
Try a Mexican-inspired elote seasoning. Combine chili powder, garlic powder, and salt with grated Cotija cheese and lime zest. Sprinkle this mixture over buttered corn for a zesty kick.
Cajun seasoning offers a spicy option. Mix paprika, cayenne, garlic powder, onion powder, and dried herbs. Sprinkle it over buttered corn for a bold, Southern-inspired flavor.
Alternative Flavor Ideas
Experiment with unexpected flavors to elevate your grilled corn. Brush corn with olive oil and sprinkle with za’atar for a Middle Eastern twist.
Try an Asian-inspired version by brushing corn with sesame oil and sprinkling with togarashi, a Japanese spice blend.
For a sweet and savory option, brush corn with maple syrup and sprinkle with crumbled bacon. This combination offers a delightful contrast of flavors.
Coconut curry corn provides a unique taste experience. Brush corn with coconut milk and sprinkle with curry powder before grilling.
Serving Suggestions
Grilled corn on the cob offers versatile serving options that complement various dishes and occasions. The right presentation and pairings can elevate this BBQ favorite to a standout side dish.
Plating Techniques
Serve grilled corn on a large platter for a family-style presentation. Arrange the cobs in neat rows or a circular pattern for visual appeal. For individual servings, use corn holders or skewers for easy handling.
Consider cutting the corn into smaller sections for bite-sized portions. This works well for buffets or casual gatherings. Brush melted butter over the corn just before serving for a glossy finish.
For a Mexican street corn-inspired presentation, coat the grilled corn with mayonnaise and sprinkle with cotija cheese, chili powder, and cilantro. Serve with lime wedges on the side.
Side Dishes and Combinations
Grilled corn pairs excellently with other BBQ favorites. Serve alongside grilled meats like chicken, steak, or ribs. It also complements seafood dishes such as grilled shrimp or fish tacos.
Create a grilled corn salad by cutting kernels off the cob and mixing with diced tomatoes, red onion, and a lime vinaigrette. This makes a refreshing side dish or topping for burgers and tacos.
For a complete meal, serve grilled corn with potato salad, coleslaw, or a fresh green salad. It also works well with grilled vegetables like zucchini, bell peppers, and asparagus.
Consider pairing grilled corn with flavored butters or dips. Herb butter, chipotle mayo, or a garlic aioli can add extra flavor dimensions to the dish.
Popular Variations
Grilled corn on the cob offers exciting flavor possibilities beyond the classic butter and salt. Creative recipes transform this summer staple into delectable dishes with international flair and fresh twists.
Mexican-Style Elote
Elote, a beloved Mexican street food, elevates grilled corn to new heights. To prepare, grill corn until lightly charred. Brush with mayonnaise and sprinkle with chili powder, cotija cheese, and lime juice. For extra kick, add tajín seasoning or hot sauce.
Some variations include:
- Crema instead of mayonnaise
- Queso fresco as a cheese alternative
- Cilantro for a fresh herb accent
Elote can be served on the cob or as esquites, where the kernels are cut off and served in a cup. This allows for easy eating and mixing of flavors.
Grilled Corn Salad Recipes
Grilled corn salads offer a refreshing take on the traditional cob presentation. Start by grilling corn until lightly charred, then cut the kernels off the cob.
Popular additions include:
- Diced bell peppers and red onions
- Fresh herbs like basil or cilantro
- Crumbled feta or goat cheese
- Diced avocado for creaminess
Dress the salad with a light vinaigrette made from lime juice, olive oil, and honey. For a southwestern flair, add black beans and a pinch of cumin. These salads can be served warm or chilled, making them versatile for various occasions.
Grilling Tips and Techniques
Mastering the art of grilling corn on the cob requires attention to detail and proper technique. The right approach can elevate this summer staple to new heights of flavor and texture.
Achieving the Perfect Char
Start with fresh corn for the best results. Remove the silk but leave the husks on to protect the kernels. Soak the corn in water for 15-30 minutes before grilling. This prevents the husks from burning and creates steam to cook the kernels.
Place the corn on a preheated grill over medium-high heat. Turn the ears every 2-3 minutes to ensure even cooking. For a smokier flavor, add wood chips to your grill. Grill for about 15-20 minutes total, or until the husks are charred and the kernels are tender.
For direct char on the kernels, peel back the husks and remove the silk. Brush the corn with oil and place directly on the grill. Turn frequently to prevent burning.
Grilling Time and Temperature
Set your grill to medium-high heat, around 375-450°F. This range is ideal for cooking corn without scorching it. Grilling time varies based on the method used.
For corn in husks: 15-20 minutes
For naked corn: 8-10 minutes
For foil-wrapped corn: 12-15 minutes
Test for doneness by piercing a kernel with a knife. It should be tender and release milky juice when punctured. Don’t overcook, as this can lead to tough, chewy corn.
For extra flavor, brush grilled corn with butter, herbs, or spices immediately after removing from the grill. Let it cool slightly before serving to avoid burns.