Grilling corn on the cob using a pellet grill at 400°F yields delicious results with minimal effort. The pellet grill’s consistent heat and smoke infusion create a sweet, smoky flavor that enhances the natural taste of fresh corn.

To achieve perfectly grilled corn on a pellet grill, preheat the grill to 400°F and cook for approximately 20-25 minutes, turning occasionally. This method allows the kernels to cook evenly while developing a light char on the exterior. The high temperature ensures the corn remains juicy and tender inside its husk.

Pellet grills offer versatility in cooking corn, whether in the husk, wrapped in foil, or directly on the grates. Each technique imparts a unique flavor profile, allowing grillers to experiment and find their preferred method. The combination of wood pellets and precise temperature control makes pellet grills an excellent choice for cooking corn on the cob to perfection.

The Basics of Corn on the Cob

Corn on the cob is a quintessential summer treat. Its sweet flavor and versatility make it a popular choice for grilling enthusiasts.

Varieties of Corn Suitable for Grilling

Sweet corn is the preferred variety for grilling. It comes in yellow, white, and bi-color options. Yellow corn offers a traditional flavor, while white corn tends to be sweeter.

Bi-color corn combines both yellow and white kernels, providing a balanced taste. For grilling, look for fresh corn with bright green husks and moist, golden silk.

Super sweet varieties like ‘Honey and Cream’ or ‘Peaches and Cream’ maintain their sweetness longer after harvest. These types are excellent choices for pellet grilling.

Understanding Pellet Grills

Pellet grills, such as Traeger, use wood pellets as fuel. They offer precise temperature control and infuse food with a subtle smoky flavor.

These grills typically operate between 180°F and 500°F. For corn on the cob, a temperature of 400°F is ideal. It allows for quick cooking while developing a nice char.

Pellet grills use an auger to feed pellets into a fire pot. A fan circulates heat and smoke throughout the cooking chamber. This setup ensures even cooking and consistent flavor.

Wood pellet options include hickory, apple, and cherry. Each imparts a unique taste to grilled corn. Experiment with different flavors to find your favorite combination.

Preparing Corn for the Grill

Proper preparation is key to achieving delicious grilled corn on the cob. The process involves cleaning, seasoning, and deciding whether to grill with or without husks.

Husking and Cleaning Corn

Remove the husks and silk from each ear of corn. Peel back the husks, starting from the top and working down to the base. Strip away the silky strands, using a soft brush if needed. Rinse the corn under cold water to remove any remaining silk.

Pat the corn dry with a clean towel. This step ensures the seasonings adhere well and prevents excess moisture on the grill.

Seasoning Options

Brush each ear of corn lightly with olive oil. This helps the seasonings stick and promotes even cooking.

Mix kosher salt and freshly ground black pepper in a small bowl. Sprinkle this mixture evenly over the corn.

For added flavor, try a veggie rub or Traeger veggie rub. These blends often contain herbs and spices that complement the natural sweetness of corn.

Prepare seasoned butter by mixing softened butter with herbs like parsley or chives. This can be applied before or after grilling.

Corn Husk Considerations

Grilling corn with husks on retains moisture and imparts a subtle, smoky flavor. Peel back the husks without detaching them, remove the silk, then pull the husks back over the corn.

For husk-free grilling, completely remove the husks and silk. This method allows for more char and caramelization.

Soaking husked corn in cold water for 15-30 minutes before grilling helps prevent burning and keeps the corn moist during cooking.

Grilling Techniques

Mastering corn on the cob on a pellet grill involves specific setup, temperature control, and timing techniques. These methods ensure perfectly grilled corn with a smoky flavor and appealing char.

Pellet Grill Setup

Set up the pellet grill for direct grilling. Clean the grates thoroughly to prevent sticking. Load the hopper with hickory pellets for a balanced smoky flavor that complements corn. Preheat the grill to 400°F with the lid closed. This temperature provides ideal conditions for grilling corn.

Place a drip tray beneath the grates to catch any falling kernels or juices. Position the corn directly on the grates for maximum contact with heat and smoke. For larger batches, use the entire grilling surface to ensure even cooking.

Optimal Cooking Temperatures

Maintain a consistent temperature of 400°F throughout the cooking process. This heat level allows for proper caramelization of the corn’s natural sugars without burning. Monitor the grill’s temperature gauge closely, adjusting pellet feed or air vents as needed.

For a smokier flavor, reduce heat to 350°F and extend cooking time slightly. Higher temperatures up to 450°F can create more char but require closer attention to prevent overcooking. Experiment with different temperature ranges to find the ideal balance of flavor and texture for your taste preferences.

Timing and Flipping Corn

Grill corn on the cob for 12-15 minutes total. Turn each ear every 3-4 minutes to ensure even cooking and charring. Use long-handled tongs to safely rotate the corn. Look for golden-brown grill marks and slightly charred kernels as indicators of doneness.

For extra tenderness, consider soaking husked corn in water for 10 minutes before grilling. This step adds moisture and helps prevent burning. Test for doneness by gently pressing a kernel with a fork – it should be tender but still have a slight bite.

Remove corn from the grill once it reaches desired doneness. Brush with butter and season immediately for maximum flavor absorption. Let corn rest for 1-2 minutes before serving to allow juices to redistribute.

Serving and Pairing Suggestions

Grilled corn on the cob from a pellet grill pairs wonderfully with various accompaniments and side dishes. The right butter, seasonings, and complementary foods enhance the sweetness and smoky flavor of the corn.

Butter and Seasoning Accompaniments

Unsalted butter is a classic choice for grilled corn. Melt it and brush it on the hot corn just before serving. For added flavor, mix herbs or spices into the melted butter. Garlic powder, paprika, or chili flakes can add a zesty kick.

Salt is essential, but consider flavored salts like smoked sea salt or herb-infused varieties. Sprinkle them on lightly after buttering. For a Mexican-inspired twist, try a mixture of chili powder, lime zest, and cotija cheese to create elote-style street corn.

Side Dish Pairings

Grilled corn on the cob shines as a summer side dish and pairs well with many main courses. It complements grilled meats like burgers, steaks, or chicken beautifully. The sweetness of the corn balances the savory flavors of barbecued dishes.

For a vegetarian spread, serve it alongside grilled portobello mushrooms or vegetable skewers. A fresh green salad with a light vinaigrette makes a refreshing counterpoint to the rich, smoky corn.

Potato salad or coleslaw are classic BBQ sides that work well with corn. For a healthier option, try a quinoa or bean salad. These protein-packed sides create a more substantial meal when paired with the grilled corn.

Advanced Corn Grilling Techniques

Elevate your corn grilling game with these sophisticated methods. These techniques add depth and complexity to the classic summer favorite.

Smoking Corn on the Pellet Grill

Smoking corn on a pellet grill imparts a rich, smoky flavor. Set the grill to 250°F for low and slow cooking. Remove the corn husks and silk, then brush with olive oil.

Season with salt, pepper, and smoked paprika. Place the corn directly on the grill grates. Smoke for 1-2 hours, rotating every 30 minutes.

The kernels will turn a deep golden color and develop a tender, slightly chewy texture. This method works well on Traeger and Pit Boss grills.

Creating a Smoked Corn Salsa

Transform smoked corn into a flavorful salsa. After smoking, let the corn cool slightly. Cut the kernels off the cob and place in a bowl.

Add diced tomatoes, red onion, jalapeño, and cilantro. Mix in lime juice, salt, and a dash of cumin. Stir gently to combine.

This smoky salsa pairs perfectly with grilled meats or as a dip for tortilla chips. For extra depth, add a pinch of smoked paprika or chipotle powder.

Refrigerate for at least an hour before serving to allow flavors to meld. This unique salsa showcases the versatility of smoked corn.

Recipe Variations and Innovations

Pellet grills offer versatility for cooking corn on the cob at 400°F. Creative recipes and innovative cooking methods can elevate this classic dish.

Spicy and Sweet Corn Recipes

Spicy-sweet corn combines bold flavors with natural sweetness. Mix chili powder, smoked paprika, and brown sugar for a zesty rub. Brush corn with honey before grilling for extra caramelization.

For Mexican-style elote, grill corn then coat with mayo, cotija cheese, chili powder, and lime juice. A Caribbean twist uses jerk seasoning and coconut milk baste.

Try bacon-wrapped corn for a savory option. Wrap partially cooked bacon around cobs before grilling. The bacon crisps as the corn cooks.

Corn Casseroles and More

Grilled corn adds smoky flavor to casseroles. Cut grilled kernels off the cob and mix with cream, cheese, and herbs. Bake in a cast-iron skillet on the pellet grill for a crispy top.

Corn salsa showcases grilled kernels. Combine with diced tomatoes, onions, cilantro, and lime juice. Serve with grilled meats or as a dip.

Grilled corn soup is a comforting dish. Blend grilled kernels with stock, cream, and spices. Garnish with grilled corn relish for texture.

Corn fritters benefit from smoky grilled kernels. Mix into a batter with cheese and herbs, then fry or grill as patties.

Maintenance and Care for Pellet Grills

Regular maintenance and proper care ensure optimal performance and longevity of pellet grills. Cleaning after each use and proper pellet storage are crucial aspects of grill upkeep.

Cleaning the Grill Post-Cooking

Clean the grill grates immediately after cooking while they’re still warm. Use a sturdy wire brush to remove food residue. Scrape the grease drip tray and empty the grease bucket.

Vacuum out ash from the firepot once it’s completely cool. This prevents ash buildup that can interfere with ignition. Wipe down exterior surfaces with a mild soap solution and soft cloth.

For a deep clean, remove the grates, drip tray, and heat baffle. Scrub these components thoroughly. Clean the temperature probe to ensure accurate readings.

Pellet Storage and Handling

Store pellets in a cool, dry place to prevent moisture absorption. Use airtight containers or resealable bags to maintain freshness. Avoid storing pellets directly on concrete, as moisture can seep through.

Check pellets before each use for signs of moisture or mold. Discard any clumped or damp pellets. Rotate your pellet stock to use older pellets first.

When refilling the hopper, remove any old pellets first. This prevents flavor mixing and ensures consistent burn quality. Keep the auger and hopper clear of debris for smooth pellet flow.

Use high-quality hardwood pellets for best results. Different wood types offer varied flavors, so experiment to find your preferred taste profile.