Grilling corn on the cob using a pellet grill set to 450°F elevates this summer staple to new heights of flavor. The high heat caramelizes the natural sugars in the corn, creating a delicious smoky-sweet taste that perfectly complements its crisp texture. Cooking corn on a pellet grill at 450°F typically takes about 15-20 minutes, resulting in beautifully charred kernels with a juicy interior.

Preparing corn for the pellet grill is simple. Remove the husks and silk, then lightly coat each ear with oil. Some grillers prefer to season the corn with salt, pepper, and herbs before cooking, while others wait until after grilling to add butter and seasonings. Either method produces excellent results on a pellet grill.

The Basics of Grilling Corn on the Cob

Grilling corn on the cob elevates its natural sweetness and adds a smoky flavor. Mastering this technique involves selecting quality corn, proper preparation, and understanding your pellet grill’s capabilities.

Choosing the Right Corn

Fresh corn is crucial for the best grilled results. Look for bright green husks that are tightly wrapped around the cob. The silk should be brown and slightly sticky, not dry or black.

Gently squeeze the kernels through the husk – they should feel plump and firm. Avoid corn with soft spots or blemishes. For optimal flavor, use corn within 1-2 days of purchase.

Local farmers’ markets often offer the freshest corn during peak season. Some popular sweet corn varieties for grilling include Silver Queen, Peaches & Cream, and Ambrosia.

Prepping the Corn for the Grill

Start by removing the outer layers of husk, leaving a thin layer to protect the kernels. Carefully peel back the remaining husk and remove the silk. Rinse the corn under cool water to remove any remaining silk strands.

Pat the corn dry with paper towels. Brush each cob lightly with olive oil or melted butter. Season with salt and pepper to taste. Some grillers prefer to add herbs or spices at this stage.

Fold the husk back over the corn. This helps retain moisture during grilling. Alternatively, you can remove the husk entirely for more direct heat and char.

Understanding Pellet Grills

Pellet grills, like Traeger, offer consistent temperature control and infuse food with wood-fired flavor. They use compressed wood pellets as fuel, which are automatically fed into a fire pot.

For corn, set your pellet grill to 450°F. This high heat helps caramelize the sugars in the corn for a sweet, smoky flavor. Allow 10-15 minutes for the grill to preheat fully.

Choose wood pellets that complement corn’s sweetness. Fruitwoods like apple or cherry work well, as do milder hardwoods like oak or pecan. Avoid strong-flavored woods like mesquite, which can overpower the corn’s delicate taste.

Pre-Grill Preparation

Proper preparation is key to achieving delicious grilled corn on the cob. Selecting quality ingredients, removing husks effectively, and seasoning appropriately lay the foundation for a mouth-watering result.

Ingredient Selection

Choose fresh corn with bright green husks that feel moist and cling tightly to the cob. Look for silk that’s golden brown and slightly sticky. Avoid corn with dry or yellowing husks.

Select ears that feel heavy for their size and have plump kernels visible through the husk. Gently press a fingernail into a kernel – it should release a milky liquid if fresh.

For seasoning, gather high-quality olive oil, unsalted butter, kosher salt, and freshly ground black pepper. Optional ingredients include garlic powder and lime for added flavor.

Corn Husking Techniques

Begin by peeling back the outer layers of husk, leaving a thin layer attached to the cob. This helps protect the kernels while grilling.

Remove the silk carefully, using a soft brush or damp paper towel to clean between the rows of kernels. For easier removal, soak the corn in water for 10-15 minutes before husking.

If desired, pull the remaining thin layer of husk back over the kernels after seasoning. This creates a natural steam pocket during grilling.

Seasoning Mixtures

Create a basic seasoning blend with 1/4 cup melted unsalted butter, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well in a small bowl.

For a garlic butter mixture, add 2 cloves of minced garlic or 1/2 teaspoon garlic powder to the basic blend. Brush this mixture generously over the corn before grilling.

Consider a zesty option by adding lime zest and juice to the seasoning. Mix 1 tablespoon lime juice and 1 teaspoon lime zest into the basic blend for a bright, citrusy flavor.

Grilling Techniques

Mastering corn on the cob on a pellet grill requires attention to temperature, cooking methods, and doneness. These techniques ensure perfectly grilled corn every time.

Pellet Grill Temperature Settings

Set the pellet grill to 450°F for optimal corn grilling. This high temperature allows for quick cooking and slight charring. Preheat the grill for 10-15 minutes before adding corn.

For indirect heat, use the upper rack if available. This method works well for larger batches. Direct heat on the main grate produces more char and grill marks.

Some grillers prefer a lower temperature of 350°F for a longer cook time. This can result in a softer texture. Experiment to find your preferred balance of tenderness and char.

Grill Management for Even Cooking

Turn corn every 5-7 minutes for even cooking. Use tongs to handle the hot cobs. This prevents one side from burning while the other remains undercooked.

For husked corn, brush with oil before grilling. This helps prevent sticking and promotes even browning. Season with salt and pepper or your favorite spice blend.

Leave husks on for a steamed effect. Peel back husks, remove silk, then replace husks. Soak in water for 30 minutes before grilling to prevent burning.

Testing for Doneness

Corn typically takes 10-15 minutes to grill at 450°F. Look for these signs of doneness:

• Kernels turn bright yellow
• Grill marks appear on multiple sides
• Corn feels tender when pierced with a fork

Squeeze a kernel. If it bursts easily and releases milky liquid, it’s done. Be careful, as the corn will be very hot.

For extra flavor, brush with butter or herb oil in the last 2-3 minutes of cooking. This adds richness without burning.

Flavor Enhancements

Elevating corn on the cob from a simple side dish to a gourmet experience is easy with the right flavor enhancements. These techniques add depth and complexity to the natural sweetness of corn.

Homemade Butters and Sauces

Garlic butter is a classic choice for corn on the cob. Melt unsalted butter and mix in minced garlic, salt, and herbs like parsley or chives. For a sweet twist, blend honey into softened butter.

Smoked honey adds a unique flavor profile. Drizzle it over the corn after grilling for a smoky-sweet finish.

Spicy enthusiasts can create a chili-lime butter by combining butter with lime zest, chili powder, and a pinch of smoked salt.

Using Wood Chips for Smoking Corn

Wood chips infuse corn with aromatic flavors. Soak chips in water for 30 minutes before use. Drain and place them in a smoker box or wrap in foil with holes poked for smoke release.

Apple wood chips impart a subtle, sweet flavor. Hickory provides a strong, bacon-like taste. Maple wood offers a mild, sweet smoke.

Place the corn on the grill grates and add the wood chips to the smoker box. Close the lid and maintain a temperature of 450°F. Smoke for 15-20 minutes, turning occasionally for even flavor distribution.

Recipes and Variations

Grilling corn on a pellet grill at 450°F offers versatility for both classic and creative preparations. The high heat caramelizes sugars, creating a delicious smoky-sweet flavor.

Classic Grilled Corn

Preheat the pellet grill to 450°F. Shuck the corn and remove all silk. Brush each ear lightly with oil and sprinkle with salt.

Place corn directly on the grates. Grill for 10-12 minutes, turning every 2-3 minutes for even charring. The kernels should be tender and lightly browned.

For added richness, brush with melted butter before serving. This method highlights the natural sweetness of fresh corn while imparting a subtle smoky flavor.

Creative Toppings and Seasonings

Elevate grilled corn with bold flavors and textures. Try a Mexican-inspired elote by spreading mayo on the grilled corn and rolling it in crumbled cotija cheese, chili powder, and cilantro.

For an Italian twist, brush with garlic butter and sprinkle with grated Parmesan cheese and dried herbs. A spicy option includes brushing with sriracha-lime butter and topping with crushed red pepper flakes.

Create a BBQ corn by basting with your favorite sauce during the last few minutes of grilling. For added smokiness, soak corn in water for 30 minutes before grilling with husks on.

Serving and Presentation

Grilled corn on the cob offers versatile serving options and pairs well with a variety of main courses. Proper plating enhances the visual appeal and eating experience.

Plating Techniques

Arrange grilled corn on a rustic wooden board for a casual, farmhouse-style presentation. Stand the ears upright in a row or lay them flat in a zigzag pattern. For individual servings, place each ear on a small plate with a pat of herb butter on top.

Create a colorful display by nestling the corn among fresh herbs like cilantro or parsley. Use small ramekins filled with flavored butters, salt, and pepper alongside the corn for easy customization. For a fun twist, cut the corn into smaller sections and serve them in paper cones or on skewers.

Pairing with Main Courses

Grilled corn complements many proteins and makes an excellent side dish. Serve it with barbecued ribs, grilled chicken, or juicy steaks for a classic summer meal. It pairs well with seafood too – try it alongside grilled salmon or shrimp skewers.

For vegetarian options, serve corn with grilled portobello mushrooms or vegetable kabobs. It’s also a great addition to salads – cut the kernels off the cob and toss them into a fresh green salad or grain bowl.

Consider regional pairings: serve Mexican-style elote with tacos or fajitas, or pair buttery corn with New England clambakes. For a complete meal, offer corn alongside other grilled vegetables like zucchini, peppers, and onions.

Maintenance and Safety

Proper maintenance and safety practices are essential for optimal performance and longevity of your pellet grill. Regular cleaning and adherence to safety guidelines ensure delicious results and a safe grilling experience.

Cleaning Your Pellet Grill

Clean the grates after each use with a wire brush while still warm. Remove ash and debris from the firepot and bottom of the grill weekly. Empty the grease trap regularly to prevent fires.

Wipe down exterior surfaces with warm, soapy water and a soft cloth. Avoid harsh chemicals that may damage the finish.

Check and clean the temperature probe periodically to ensure accurate readings. Inspect the auger and hopper for pellet dust buildup, which can affect performance.

For thorough cleaning, remove grates and heat shields. Vacuum out ash and scrub interior surfaces. Clean smoke stack and chimney cap to maintain proper ventilation.

Pellet Grill Safety Tips

Always operate your pellet grill outdoors in a well-ventilated area. Keep the grill at least 10 feet away from structures and flammable materials.

Inspect electrical cords and connections before each use. Never use a damaged grill or cord. Keep the grill dry and covered when not in use.

Use heat-resistant gloves when handling hot surfaces. Keep children and pets away from the grill during operation and cooling.

Never leave the grill unattended while cooking. Have a fire extinguisher nearby in case of emergencies. Allow the grill to cool completely before cleaning or moving.

Monitor pellet levels to prevent the auger from running dry. Use only food-grade pellets designed for smoking and grilling. Store pellets in a dry place to maintain quality.