Grilled corn on the cob is a summer staple that brings out the natural sweetness of fresh corn. The best way to grill corn is to preheat the grill to medium-high heat (375-450°F), brush the corn with olive oil, and cook for 15-20 minutes total, turning occasionally until bright yellow and caramelized in spots. This method creates a perfect balance of smoky char and tender, juicy kernels.

For added flavor, consider wrapping the corn in foil with butter and seasonings before grilling. This technique steams the corn while infusing it with rich, savory notes. Alternatively, some cooks prefer to boil the corn briefly before finishing it on the grill for a quick char, combining two cooking methods for optimal results.

Choosing the Right Corn

Selecting the best corn is crucial for achieving delicious grilled results. The right choice of corn variety and freshness can make a significant difference in flavor and texture.

Types of Corn

Sweet corn is the ideal variety for grilling. It comes in yellow, white, and bi-color varieties. Yellow corn offers a classic, buttery flavor. White corn tends to be sweeter and more tender. Bi-color corn combines the best of both worlds with a mix of yellow and white kernels.

For the best grilled corn on the cob, look for varieties bred specifically for sweetness and tenderness. These include Sugar Enhanced (SE) and Supersweet (Sh2) types. SE corn retains its sweetness longer after harvest. Sh2 corn has an extra-high sugar content.

Buying Fresh Corn

Fresh corn is essential for optimal grilling results. Look for ears with bright green, tightly wrapped husks. The silk should be golden brown and slightly sticky. Avoid corn with dry or brown husks.

Gently squeeze the ear to feel for plump kernels. Peel back a small section of the husk to check kernel quality. Fresh kernels should be plump and tightly packed. Avoid ears with shriveled or missing kernels.

For the best flavor, use corn within 1-2 days of purchase. Store it in the refrigerator with husks intact to preserve freshness. When ready to grill, remove the husks and silk just before cooking.

Preparation Methods

Grilling corn on the cob involves key decisions about husks, seasoning, and foil usage. These choices impact flavor, texture, and cooking technique.

Husks On or Off

Grilling corn with husks on provides natural protection and steams the kernels. Pull back husks to remove silk, then replace them before grilling. This method results in tender, juicy kernels with a subtle smoky flavor.

Grilling without husks allows for more char and caramelization. Remove husks and silk completely. Brush corn with oil to prevent sticking. This technique produces a stronger grilled flavor and crispy exterior.

Some grillers prefer a hybrid approach. Peel back husks, remove silk, then tie husks at the end to create a handle. This allows for some charring while retaining moisture.

Seasoning and Buttering

Season corn before or after grilling for optimal flavor. For pre-grilling seasoning, brush with oil and sprinkle with kosher salt and ground black pepper. This helps seasonings adhere during cooking.

Compound butters enhance grilled corn. Mix softened butter with herbs, spices, or citrus zest. Apply after grilling for maximum flavor impact.

For a simple approach, brush hot grilled corn with melted butter and sprinkle with salt. This lets the corn’s natural sweetness shine through.

To Foil or Not to Foil

Wrapping corn in foil creates a steaming effect, resulting in tender kernels. Place seasoned corn on foil, add butter pats, and seal loosely. Poke holes to allow steam escape.

Grilling without foil allows for more smoke flavor and char. It’s ideal for achieving caramelized kernels and grill marks.

A compromise method involves grilling corn directly on the grates for a few minutes, then wrapping in foil to finish cooking. This combines char flavor with tender results.

Grilling Techniques

Mastering different grilling techniques is key to achieving perfectly cooked corn on the cob. The right approach can enhance flavor and create ideal texture.

Grilling with Charcoal

Charcoal grilling imparts a distinct smoky flavor to corn. Start by lighting the charcoal and allowing it to heat until covered with gray ash. Spread the coals evenly for consistent heat.

Place husked corn directly on the grate over medium-high heat. Turn every 2-3 minutes to ensure even cooking. For added flavor, brush with butter or oil during grilling.

Cook for 10-15 minutes total until kernels are tender and lightly charred. The natural sugars in the corn will caramelize, creating a sweet, smoky taste.

Grilling with Gas

Gas grills offer precise temperature control for corn. Preheat the grill to medium-high (375-450°F). Clean and oil the grates to prevent sticking.

Place husked corn directly on the grates. Close the lid and grill for 10-12 minutes, turning every 2-3 minutes. This method allows for even cooking and light charring.

For extra flavor, brush corn with herb butter or olive oil mixture while grilling. Gas grilling produces consistent results and is ideal for cooking large batches of corn.

Grill Marks and Char

Achieving attractive grill marks and char enhances both appearance and flavor. Place corn perpendicular to grates for distinct lines. Rotate a quarter turn every 2-3 minutes for a crosshatch pattern.

For more intense char, increase heat or move corn closer to flames. Watch carefully to avoid burning. Charred areas add smoky flavor and visual appeal.

Alternatively, grill corn in husks for 15-20 minutes. Remove husks to reveal steamed kernels, then return to grill for 2-3 minutes to add light char and grill marks.

Variations and Recipes

Grilled corn on the cob offers endless possibilities for delicious variations and recipes. From classic buttered corn to spicy Mexican-inspired elote and refreshing corn salads, there’s a grilled corn dish for every palate.

Classic Grilled Corn

Grilled corn with butter, salt, and pepper is a timeless favorite. Preheat the grill to medium-high heat (375-450°F). Remove the husks and silk from the corn. Brush the ears with olive oil and season with salt and pepper.

Place the corn directly on the grill grates. Cook for 15-20 minutes, turning every 5 minutes to ensure even cooking. The kernels will turn bright yellow and develop caramelized spots when done.

For added flavor, mix softened butter with minced garlic, chopped chives, and a pinch of paprika. Spread this compound butter on the hot corn as soon as it comes off the grill.

Spicy Mexican Elote

Elote, a popular Mexican street food, transforms grilled corn into a spicy, tangy delight. Grill the corn as described in the classic method. While it’s cooking, prepare the toppings.

Mix mayonnaise with lime juice and chili powder. In a separate bowl, combine grated cotija cheese, more chili powder, and chopped cilantro. When the corn is ready, brush it generously with the spiced mayo.

Roll the corn in the cheese mixture, coating it evenly. Sprinkle with additional chili powder and a squeeze of lime juice. Serve immediately for a burst of bold flavors and contrasting textures.

Corn Salads

Grilled corn adds smoky sweetness to fresh summer salads. Start by grilling 4-6 ears of corn until lightly charred. Let them cool, then cut the kernels off the cob.

For a simple grilled corn salad, combine the kernels with diced red bell pepper, red onion, and fresh herbs like basil or cilantro. Dress with olive oil, lime juice, salt, and pepper.

Try a Mexican-inspired version by adding black beans, diced avocado, and a cumin-lime dressing. For a Mediterranean twist, mix the corn with cherry tomatoes, feta cheese, and a lemon-olive oil vinaigrette.

Serving and Pairings

Grilled corn on the cob pairs wonderfully with a variety of dishes and condiments. The smoky, sweet flavors complement many summer favorites and can be enhanced with simple additions.

Ideal Accompaniments

Grilled corn shines as a side dish for barbecued meats like ribs, chicken, or burgers. It also pairs well with grilled fish or seafood. For a vegetarian option, serve it alongside grilled portobello mushrooms or vegetable skewers.

Butter is a classic topping, but consider offering flavored butters like herb or chili lime for added zest. Sprinkle grated Parmesan cheese, chili powder, or smoked paprika on the corn for extra flavor.

For a Mexican-inspired twist, serve elote-style with a mixture of mayonnaise, cotija cheese, chili powder, and lime juice. This creamy, tangy combination elevates the grilled corn to a standout dish.

A fresh summer salad or coleslaw provides a crisp contrast to the smoky corn. Grilled zucchini or bell peppers make excellent vegetable side dishes that complement the corn’s flavors.