Grilling corn on the cob elevates this classic summer vegetable to new heights of flavor. The high heat caramelizes the natural sugars in the kernels, creating a smoky-sweet taste that’s irresistible. There are three main methods for grilling corn: directly on the grates, wrapped in foil, or in the husk.
Each technique produces slightly different results in terms of texture and smokiness. Grilling directly on the grates gives the most char and grill marks, while cooking in the husk or foil steams the corn for a more tender outcome. Whichever method you choose, the key is to avoid overcooking, which can lead to dry, tough kernels.
Grilled corn on the cob pairs wonderfully with a variety of toppings and seasonings. From classic butter and salt to more adventurous options like chili lime or herb butter, the possibilities are endless. This versatile side dish complements almost any grilled main course, making it a staple for outdoor cooking enthusiasts.
Selecting the Perfect Corn
Choosing the right corn is crucial for a delicious grilled experience. Quality corn ensures sweet, juicy kernels that shine when cooked over flames.
Fresh Corn
Fresh corn is essential for the best grilled flavor. Look for ears with bright green husks that are tightly wrapped. Avoid corn with dry or brown husks. The silk should be soft, light golden, and slightly sticky.
Gently squeeze the ear to feel for plump kernels. If you can feel individual kernels, the corn may be past its prime. Fresh corn should have a slightly moist stem end when cut.
For optimal sweetness, cook corn within 1-2 days of purchase. Store it in the refrigerator with husks intact until ready to use.
Yellow Corn
Yellow corn is a popular choice for grilling due to its sweet flavor and tender texture. It often has a higher sugar content than white varieties, making it ideal for caramelization on the grill.
When selecting yellow corn, look for kernels that are bright and plump. They should be tightly packed in even rows from top to bottom of the ear. Avoid ears with missing or shrunken kernels.
Yellow corn pairs well with butter, herbs, and spices. Its vibrant color adds visual appeal to summer barbecues and cookouts.
Farmers Market Finds
Farmers markets offer some of the freshest corn available. Many vendors pick their corn the same day it’s sold, ensuring peak flavor and nutrition.
At the market, don’t be afraid to ask vendors about their corn varieties. Some may offer unique heirloom types not found in supermarkets. These can add interesting flavors and textures to your grilled corn repertoire.
Look for corn with the husks still attached. This helps preserve freshness and allows you to check for quality. Some farmers may offer a taste test, letting you experience the corn’s sweetness firsthand.
Preparation Tips Before Grilling
Proper preparation is key to achieving perfectly grilled corn on the cob. The following tips cover essential steps for preparing corn before it hits the grill.
Corn in the Husk
Grilling corn in the husk helps retain moisture and imparts a subtle smoky flavor. Select fresh ears with bright green, tightly wrapped husks. Gently peel back a small section to check for plump, juicy kernels.
Trim any excess silk protruding from the top of the ear. Leave the rest of the husk intact to protect the kernels during grilling. Some grillers prefer to peel back the entire husk, remove the silk, then rewrap the corn. This method allows for seasoning directly on the kernels.
For easier eating, consider folding the husks back to create a handle. Tie the husks with kitchen twine to keep them in place while grilling.
Cleaning and Prepping
For husked corn, remove all silk strands carefully. A soft brush can help remove stubborn bits. Rinse the ears under cool water to remove any remaining debris.
Pat the corn dry with paper towels. This step is crucial for achieving nice grill marks. Brush the kernels lightly with oil to prevent sticking. Some cooks prefer butter, but oil has a higher smoke point.
Season the corn with kosher salt and any desired herbs or spices. Popular options include chili powder, garlic powder, or fresh herbs like cilantro or parsley.
To Soak or Not to Soak
Soaking corn before grilling is a debated practice. Some argue it adds moisture, while others find it unnecessary. If choosing to soak, submerge unhusked ears in cold water for 15-30 minutes.
Soaking can help prevent the husks from burning too quickly on the grill. It may also create more steam, resulting in juicier kernels. However, many expert grillers achieve excellent results without soaking.
For husked corn, soaking is generally not recommended. It can lead to waterlogged kernels and diluted flavor. Instead, focus on proper seasoning and grilling technique for the best results.
Mastering the Grilling Technique
Grilling corn on the cob transforms this summer staple into a smoky, flavorful delight. The right setup, grill choice, and technique are key to achieving perfectly grilled corn.
Outdoor Grill Setup
Prepare your outdoor grill for corn by preheating it to medium-high heat, around 450-500°F. Clean the grates thoroughly to prevent sticking and ensure even cooking. For gas grills, turn all burners to high and close the lid for 10-15 minutes. With charcoal grills, light the coals and let them burn until they’re covered in gray ash.
Place a small container of water near the grill. This allows for quick flame control if needed. Arrange your tools nearby: long-handled tongs, a basting brush, and a platter for the cooked corn.
Charcoal Grill Versus Gas Grill
Charcoal grills impart a distinct smoky flavor to corn, enhancing its natural sweetness. They require more attention but offer temperature flexibility. Arrange hot coals on one side for direct heat and leave the other side empty for indirect cooking.
Gas grills provide consistent heat and easier temperature control. They’re convenient for quick cooking sessions. To mimic charcoal’s smoky flavor, use wood chips in a smoker box. Preheat the grill with all burners on high, then adjust for direct and indirect heat zones.
Grill Corn on the Cob Techniques
Husk-On Method: Leave husks intact, soak in water for 15 minutes, then grill for 15-20 minutes. Turn occasionally.
Foil-Wrapped: Remove husks, wrap corn in foil with butter and seasonings. Grill for 15-20 minutes, rotating every 5 minutes.
Direct Grilling: Husk corn, brush with oil, and grill directly on hot grates. Cook for 10-12 minutes, turning every 2-3 minutes for even char.
Partial Husk: Peel back husks, remove silk, butter the corn, then recover with husks. Grill for 15 minutes, turning occasionally.
Each method offers unique benefits. Experiment to find your preferred technique for the best grilled corn on the cob.
Flavor Enhancements
Grilled corn on the cob offers a perfect canvas for adding delicious flavors. From savory compound butters to zesty spice blends and creative toppings, there are numerous ways to elevate this classic summertime dish.
Compound Butter Creations
Compound butters bring rich, creamy flavors to grilled corn. Mix softened butter with herbs like chives, parsley, or cilantro for a fresh taste. For a bolder option, try garlic and herb butter or chili lime butter.
Smoked paprika butter adds a subtle smokiness, while honey butter provides a touch of sweetness. Spread the compound butter on hot, charred corn immediately after grilling for maximum flavor absorption.
Here’s a simple recipe for garlic herb butter:
- 1/2 cup unsalted butter, softened
- 2 cloves minced garlic
- 1 tablespoon fresh herbs (mix of parsley, thyme, and chives)
- 1/4 teaspoon salt
Mix ingredients and refrigerate until firm. Apply to hot grilled corn.
Seasonings and Spices
Dry spice blends can transform plain grilled corn into a flavor-packed side dish. Try a smoky chipotle rub or a zesty lemon pepper seasoning. Cajun spice blends add heat and complexity, while a simple mix of salt, pepper, and smoked paprika enhances the corn’s natural sweetness.
For an umami boost, sprinkle nutritional yeast or grated Parmesan cheese over buttered corn. A dusting of Old Bay seasoning offers a taste of the coast. Apply seasonings immediately after grilling while the corn is still hot and slightly moist.
Create a DIY spice shaker with:
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Mix and store in an airtight container for easy application.
Elote: The Mexican Street Corn
Elote, or Mexican street corn, takes grilled corn to new heights. Start with charred corn on the cob. Brush with mayonnaise, then roll in crumbled cotija cheese. Sprinkle with chili powder and finish with a squeeze of lime juice.
For a twist, use Greek yogurt instead of mayonnaise for a tangier, healthier version. Add chopped cilantro for freshness. Some variations include a drizzle of Mexican crema or sour cream.
Serve elote on the cob or as esquites (off the cob) in a cup:
- Cut grilled corn kernels off the cob
- Mix with mayo, cotija, chili powder, and lime juice
- Serve in small cups with a spoon
This method makes it easier to eat and share at gatherings.
Serving Suggestions
Grilled corn on the cob offers versatile serving options. From refreshing salads to complementary side dishes, there are numerous ways to present and enjoy this summer favorite.
Grilled Corn Salad
Grilled corn salad is a delightful way to use leftover grilled corn. Cut the kernels off the cob and mix with diced tomatoes, red onions, and bell peppers. Add fresh herbs like cilantro or basil for extra flavor.
Dress the salad with a simple vinaigrette of lime juice, olive oil, salt, and pepper. For a Mexican-inspired twist, include black beans and avocado.
Crumbled feta or cotija cheese adds a tangy element to the salad. Serve chilled or at room temperature as a side dish or light meal.
Accompaniments
Butter is a classic topping for grilled corn. Offer plain butter or create compound butters with herbs, spices, or citrus zest.
Provide salt and pepper shakers for guests to season to taste. Chili powder, paprika, or cayenne pepper add a spicy kick.
Grated Parmesan cheese or crumbled cotija cheese make excellent toppings. Offer lime wedges for squeezing over the corn.
For a Mexican-style elote, set out mayonnaise, chili powder, and cotija cheese. Allow guests to spread and sprinkle as desired.
Plating and Presentation
Serve grilled corn on a large platter for a family-style meal. Arrange the ears in a neat row or pile them in a rustic heap.
Use corn holders for easier handling and to prevent burned fingers. Offer napkins or wet wipes for clean-up.
For individual servings, place an ear of corn on each plate alongside the main dish. Cut larger ears in half for smaller portions.
Create a DIY corn bar with various toppings in small bowls. Let guests customize their corn with their preferred flavors.
For a fun presentation, stand the corn upright in Mason jars or sturdy glasses. This method works well for buffet-style serving.
Safety and Clean-Up
Grilling corn on the cob requires careful handling and proper maintenance. Follow these guidelines to ensure safe preparation and easy clean-up.
Handling Charred Husks and Corn
Wear heat-resistant gloves when removing grilled corn from the barbecue. Let the corn cool for a few minutes before handling. Carefully peel back charred husks to avoid burns. Use tongs to grip hot corn cobs if needed.
Dispose of charred husks in a metal container. Never place hot husks in plastic bags or trash cans. Allow husks to cool completely before discarding.
For corn grilled without husks, use long-handled tongs to remove from the grill. Place hot corn on a heat-safe platter or baking sheet.
Grill Maintenance
Clean grill grates immediately after cooking corn. Use a wire brush to remove any stuck-on bits while the grill is still warm. For stubborn residue, scrub with a mixture of water and baking soda.
Wipe down the exterior of the grill with a damp cloth. Check for any grease or food spills and clean promptly. Empty the grease trap if present.
Inspect grill burners and gas lines regularly for clogs or damage. Replace parts as needed to ensure safe operation. Store your grill covered when not in use to protect it from the elements.
Health Benefits and Nutritional Information
Grilled corn on the cob offers a range of nutritional benefits. A medium ear of corn contains approximately 90 calories and provides essential nutrients.
Corn is a good source of fiber, with both soluble and insoluble types present. This aids in digestion and helps maintain healthy bowel movements.
The kernels contain valuable antioxidants, including vitamin C and carotenoids like lutein and zeaxanthin. These compounds support eye health and may help reduce the risk of certain chronic diseases.
Sweet corn provides important vitamins and minerals:
- Thiamin (Vitamin B1)
- Vitamin C
- Vitamin A
- Potassium
Grilling corn on the cob preserves much of its nutritional value. The cooking process can even enhance the availability of certain antioxidants.
One medium ear of grilled corn typically contains:
| Nutrient | Amount |
|---|---|
| Protein | 3g |
| Fat | 1g |
| Carbs | 19g |
Corn kernels are naturally low in fat and sodium, making them a heart-healthy food choice when prepared without added butter or salt.