Grilled corn on the cob is a quintessential summer dish that brings out the natural sweetness of fresh corn. This simple yet delicious BBQ staple requires minimal preparation and delivers maximum flavor. The key to perfect grilled corn lies in the cooking method: leaving the husks on protects the kernels from direct heat while allowing them to steam and caramelize.
Preparing corn for the grill is straightforward. Remove only the outermost layer of husk and trim the silk end to prevent burning. The remaining husk acts as a natural wrapper, keeping the kernels moist during cooking. Grilling time typically ranges from 15 to 25 minutes, depending on the heat intensity and preferred level of char.
For those seeking added flavor, consider brushing the grilled corn with garlic-chive butter or experimenting with various seasonings. The versatility of grilled corn makes it an ideal side dish for any barbecue menu, complementing a wide array of main courses.
The Basics of Grilling Corn
Grilling corn transforms this simple vegetable into a smoky, sweet delight. Proper technique and preparation are key to achieving perfectly grilled corn on the cob.
Types of Corn for Grilling
Fresh sweet corn is ideal for grilling. Look for ears with bright green husks and moist, golden-brown silk. The kernels should be plump and tightly packed.
White, yellow, and bi-color varieties all grill well. Each type offers a slightly different flavor profile.
For best results, use corn within a day or two of purchase. Fresh corn maintains its natural sweetness and crisp texture better than older ears.
Preparing Corn for the Grill
There are two main methods for preparing corn:
- Husk-on: Leave the husk intact for natural steam-cooking.
- Husk-off: Remove husk and silk for direct grilling.
For husk-on grilling, peel back the outer layers without detaching them. Remove the silk, then smooth the husk back over the kernels.
If grilling without the husk, simply strip away all layers and remove the silk. Brush the corn with oil to prevent sticking.
Grill Setup and Safety
Preheat the grill to medium-high heat, around 375-450°F. Clean and oil the grates to prevent sticking.
For gas grills, set burners to medium-high. On charcoal grills, spread hot coals evenly across the bottom.
Use long-handled tongs to place and turn corn safely. Keep a spray bottle of water nearby to manage flare-ups.
Grill corn for 15-20 minutes total, turning every 5 minutes. The kernels will become bright yellow and slightly charred when done.
Grilling Techniques
Mastering corn on the cob grilling techniques ensures perfectly cooked, flavorful results. Different methods offer unique benefits for achieving that ideal balance of smoky char and tender kernels.
Direct vs Indirect Heat
Direct heat grilling involves placing corn directly over the flames. This method creates a delicious charred exterior and smoky flavor. Place husked corn on the hottest part of the grill, turning every 2-3 minutes for even cooking.
Indirect heat grilling uses cooler areas of the grill. This technique is gentler, allowing for more even cooking without charring. Place corn on the cooler side of the grill and close the lid. Cook for 15-20 minutes, turning occasionally.
For best results, combine both methods. Start with direct heat for a few minutes to achieve char marks, then move to indirect heat to finish cooking.
Grilling with or without Husks
Grilling corn in the husk helps steam the kernels, resulting in tender, juicy corn. Peel back the husks, remove silk, and soak in water for 15 minutes. Smooth husks back over corn and grill for 15-20 minutes.
Grilling without husks allows for more caramelization and smoky flavor. Remove husks and silk completely. Brush corn with oil and season as desired. Grill for 10-12 minutes, turning frequently for even cooking.
Both methods produce delicious results. Choose based on preferred flavor profile and texture.
Grilling Corn in Foil
Grilling corn in foil mimics the steaming effect of husks while allowing for added flavors. Remove husks and silk from corn. Place each ear on a piece of foil.
Add butter, herbs, or spices before wrapping tightly. Grill over medium heat for 15-20 minutes, turning occasionally. This method prevents charring and keeps corn moist.
For a compromise between foil and direct grilling, partially unwrap corn for the last few minutes to allow some caramelization.
Flavor Enhancements
Grilled corn on the cob offers a perfect canvas for various flavor enhancements. Seasonings, marinades, butters, and glazes can transform this classic side dish into a gourmet experience.
Seasonings and Marinades
Elevate grilled corn with bold seasonings and marinades. Brush ears with olive oil and sprinkle with chili powder, smoked paprika, and garlic salt for a smoky kick. For Mexican-inspired elote, combine lime juice, chili powder, and salt as a pre-grill marinade.
After grilling, roll the corn in crumbled cotija cheese and sprinkle with cilantro. A simple herb blend of dried basil, oregano, and thyme adds Mediterranean flair. For an Asian twist, mix soy sauce, sesame oil, and ginger to brush on during grilling.
Cajun seasoning or Old Bay can create a zesty Southern flavor profile. Experiment with different spice combinations to find your perfect blend.
Butters and Glazes
Flavored butters and glazes take grilled corn to new heights. Combine softened butter with minced garlic, chives, and paprika for a savory spread. Honey butter with a touch of cinnamon offers a sweet contrast to the corn’s natural flavor.
Create a tangy glaze by mixing lime juice, honey, and butter. Brush it on during the last few minutes of grilling. For a spicy option, blend butter with sriracha sauce and lime zest.
BBQ sauce thinned with a bit of apple cider vinegar makes a delicious basting liquid. A maple syrup and bourbon glaze adds rich, caramelized notes to the corn. Apply these glazes in the final minutes of cooking to prevent burning.
Grilled Corn Recipes
Grilled corn offers a delicious smoky flavor and caramelized sweetness. Two popular preparations are the classic grilled corn on the cob and Mexican-style elote.
Classic Grilled Corn on the Cob Recipe
To make classic grilled corn, start by preheating the grill to medium-high heat (400-450°F). Remove the outermost layer of husks but leave the rest intact. Trim any silk ends to prevent burning.
Place the corn directly on the grill grates. Cook for 20-25 minutes, rotating every 5 minutes for even charring. The kernels will turn bright yellow when done.
For added flavor, brush the cooked corn with garlic-chive butter. Mix softened butter with minced garlic, chopped chives, paprika, and black pepper.
Serve immediately while hot. The smoky char and sweet kernels pair well with grilled meats or as a standalone summer side dish.
Mexican Grilled Corn (Elote)
Elote elevates grilled corn with zesty Mexican flavors. Grill shucked corn directly over high heat for 10 minutes, turning often until charred.
While still hot, brush the corn with mayonnaise. Roll in crumbled cotija cheese or feta. Sprinkle with chili powder, lime juice, and chopped cilantro.
For easier eating, cut the kernels off the cob and serve in cups as “elote en vaso”. Top with the same ingredients plus a drizzle of Mexican crema.
This street food-inspired recipe balances sweet, tangy, spicy and creamy flavors. It makes a crowd-pleasing appetizer or side dish for summer cookouts.
Serving and Presentation
Grilled corn on the cob offers versatile serving options and eye-catching presentation possibilities. The right accompaniments and plating techniques can elevate this classic summer dish.
Accompaniments and Toppings
Butter remains a classic topping for grilled corn, but creative alternatives abound. Garlic-chive butter adds a flavorful twist. Mix softened butter with minced garlic, chopped chives, paprika, and black pepper for a savory spread.
Mexican-inspired elote toppings include mayonnaise, cotija cheese, chili powder, and lime juice. For a healthier option, try a sprinkle of nutritional yeast or a drizzle of olive oil with fresh herbs.
Grilled corn salad makes an excellent side dish. Cut kernels off the cob and toss with diced bell peppers, red onion, cilantro, and a lime vinaigrette.
Plating Techniques
Individual corn holders add a practical and decorative touch to each cob. For a rustic presentation, serve corn in its partially pulled-back husk.
Create an attractive buffet display by arranging corn vertically in a tall, cylindrical vase. This saves space and showcases the vibrant yellow kernels.
For a deconstructed approach, cut kernels off the cob and serve in small bowls or ramekins. This method works well for guests who prefer eating corn with a fork.
Pair grilled corn with complementary side dishes like coleslaw, potato salad, or grilled vegetables for a well-rounded summer meal.
Additional Corn Dishes
Corn’s versatility extends beyond the cob, offering delicious options for salads and soups. These dishes showcase corn’s sweet flavor in refreshing and comforting ways.
Corn Salad Variations
Fresh corn kernels form the base of vibrant salads. Mix them with diced tomatoes, red onions, and bell peppers for a colorful medley. Add black beans and cilantro for a Southwestern twist.
For a creamy version, combine corn with diced avocado and a lime-based dressing. Crumbled feta or queso fresco adds a tangy element.
Grilled corn kernels bring a smoky flavor to salads. Pair them with arugula, grilled peaches, and a light vinaigrette for a summer treat.
Corn Chowder Inspiration
Sweet corn chowder offers warmth and comfort in cooler months. Start with a base of sautéed onions and celery. Add diced potatoes, corn kernels, and chicken or vegetable broth.
For a classic version, use heavy cream and crispy bacon bits as toppings. A vegetarian option might include roasted red peppers and smoked paprika for depth.
Experiment with seafood additions like crab or shrimp for a coastal twist. Fresh herbs such as thyme or chives enhance the chowder’s flavor profile.
Blending a portion of the soup creates a thicker consistency while leaving some whole kernels for texture.
Cooking Tips and Tricks
Grilling corn on the cob is simple with the right techniques. Start by preheating the grill to medium-high heat, around 375-450°F.
For easy handling, leave the husks on while grilling. This helps steam the kernels and keeps them moist.
Alternatively, remove the husks and silk before grilling for a smokier flavor. Brush the corn with olive oil and season with salt and pepper.
Grill the corn for 15-20 minutes total, turning every few minutes. The kernels should become bright yellow and slightly charred.
For added flavor, try wrapping the corn in foil with butter and herbs before grilling. Poke a few holes in the foil to allow steam to escape.
Another method is to boil the corn briefly before grilling. This ensures even cooking and reduces grill time.
To test for doneness, press a kernel with your fingernail. It should be tender and release milky juice when pierced.
Let the grilled corn cool for a few minutes before serving. This allows the flavors to settle and makes it easier to handle.
For a finishing touch, brush the hot corn with garlic-herb butter or sprinkle with your favorite seasonings.
Storing and Reheating
Proper storage of grilled corn on the cob ensures it stays fresh for later enjoyment. After grilling, let the corn cool completely before refrigerating. Place it in an airtight container or wrap tightly in plastic wrap or aluminum foil.
Refrigerated grilled corn will keep for 3-5 days. For longer storage, remove the kernels from the cob and freeze in a sealed container for up to 6 months.
To reheat grilled corn, several methods work well:
• Oven: Preheat to 400°F. Wrap corn in foil with a splash of water. Heat for 5 minutes.
• Microwave: Place corn on a microwave-safe dish. Add 1-2 tablespoons of water. Cover and microwave on medium for 45 seconds per side.
• Stovetop: Boil water in a pot. Add corn and simmer for 2-3 minutes until heated through.
• Grill: Wrap corn in foil and place on medium heat for 2-3 minutes per side.
For best results, brush reheated corn with butter and seasonings before serving. This restores moisture and enhances flavor.