Grilling corn on the cob is a summertime favorite that brings out the vegetable’s natural sweetness. The process is simple, but achieving the perfect balance of tenderness and char requires attention to timing. For optimal results, grill corn on the cob for 15-20 minutes total, turning every 5 minutes to ensure even cooking.

There are multiple methods for grilling corn, each with its own benefits. Some prefer to grill corn in the husk, which helps steam the kernels and keep them moist. Others opt for husking the corn first and grilling it directly on the grates for maximum char. Wrapping corn in foil with butter and seasonings is another popular technique that combines steaming with grilling flavors.

Regardless of the method chosen, the key to perfectly grilled corn lies in monitoring its progress. The kernels should become bright yellow and develop caramelized spots when fully cooked. Experimenting with different grilling times and techniques will help you find your preferred level of doneness and flavor profile.

Essential Ingredients and Tools

Fresh corn and the right grilling equipment are key for perfectly grilled corn on the cob. Selecting quality corn and having proper tools on hand ensures delicious results.

Choosing the Best Corn

Look for corn with bright green, tightly wrapped husks. The silk at the top should be brown and slightly sticky. Avoid ears with dry or blackened tassels. Gently squeeze the kernels through the husk – they should feel plump and firm.

Fresh corn is best when used within a day or two of purchase. If storing, keep it in the refrigerator with the husks intact. This helps maintain moisture and sweetness.

For grilling, white, yellow, or bi-color corn all work well. Each variety offers a slightly different flavor profile. Experiment to find your favorite.

Necessary Grilling Equipment

A charcoal grill or gas grill can produce excellent grilled corn. For charcoal, use a chimney starter to light the coals evenly. Aim for medium-high heat, around 350-400°F.

Essential tools include:

• Long-handled tongs for turning corn
• Heatproof gloves or mitts
• Basting brush for applying oil or butter
• Aluminum foil (optional, for wrapping corn)

A grill basket designed for vegetables can be helpful but isn’t required. It allows for easy flipping of multiple ears at once.

Clean grill grates are important. Use a stiff wire brush to remove any debris before cooking. This prevents sticking and ensures clean grill marks on the corn.

Preparation Techniques

Proper preparation is key to grilling delicious corn on the cob. The right techniques ensure optimal flavor and texture.

Cleaning and Shucking Corn

Start by removing the husks and silk from the corn. Peel back the outer layers, exposing the kernels. Strip away the silky strands, using a soft brush if needed.

For easier silk removal, some prefer to leave the husks on while grilling. This method allows for easy peeling post-cooking.

Another approach involves partially peeling the husks. Pull them back without detaching, remove the silk, then reposition the husks. This protects the kernels while allowing some char.

To Soak or Not to Soak

Soaking corn before grilling is a debated technique. Some believe it adds moisture and prevents burning.

To soak, submerge the corn in cold water for 15-30 minutes. This can help keep the kernels juicy during grilling.

However, many argue soaking is unnecessary. They claim it doesn’t significantly impact moisture retention or flavor.

For those who prefer not to soak, simply brush the corn with oil before grilling. This helps prevent sticking and promotes even cooking.

Ultimately, the choice to soak depends on personal preference and grilling method. Both soaked and unsoaked corn can yield delicious results when grilled properly.

Grilling Instructions

Grilling corn on the cob is a simple process that yields delicious results. The key is understanding the different methods and timing for perfect kernels.

Grilling Corn with Husks

Grilling corn in the husk preserves moisture and adds a smoky flavor. Trim the silk from the top of each ear to prevent burning. Peel back the first layer of husks and remove the stalk end.

Place the corn directly on a preheated medium-high grill (around 400°F). Cook for 20-25 minutes, rotating frequently for even cooking. The husks will char, but this protects the kernels inside.

After grilling, let the corn cool slightly before peeling. The silk should come off easily with the charred husks.

Grilling Corn without Husks

For a more charred flavor, grill corn without the husks. Remove all husks and silk from the cob. Brush the corn with olive oil and season with salt and pepper.

Place the corn directly on a medium-high heat grill (350-400°F). Grill for 15-20 minutes, turning frequently to prevent burning. The kernels will develop a golden-brown color with some char marks.

For added flavor, brush the corn with butter or herb-infused oil during the last few minutes of grilling.

Grilling Time and Temperatures

Grilling time varies based on the method and desired doneness. Here’s a quick guide:

• With husks: 20-25 minutes at 400°F
• Without husks: 15-20 minutes at 350-400°F
• In foil: 15-20 minutes at 375-450°F

For all methods, turn the corn every 5 minutes for even cooking. Test for doneness by pressing a kernel with a fork – it should be tender and release its juices easily.

Adjust cooking time based on kernel size and grill temperature. Smaller ears may cook faster, while larger ones might need extra time.

Flavor Enhancements

Grilled corn on the cob can be elevated with various flavor additions. These enhancements complement the natural sweetness of corn and enhance its charred flavor from grilling.

Compound Butter Varieties

Compound butters are an excellent way to add flavor to grilled corn. Mix softened butter with herbs like chives, parsley, or cilantro for a fresh taste. Garlic and lemon zest create a zesty option.

For a spicy kick, blend butter with chili powder or cayenne pepper. Sweet and savory combinations work well too – try honey butter or maple bacon butter. Apply the compound butter immediately after grilling while the corn is still hot.

Seasonings and Spices

A simple sprinkle of salt and pepper can enhance grilled corn’s natural flavors. For more complexity, try a blend of smoked paprika, garlic powder, and onion powder.

Chili lime seasoning adds a tangy, spicy note. Mexican-inspired elote seasoning, featuring chili powder, lime zest, and cotija cheese, is a popular choice. For an Asian twist, combine sesame seeds, nori flakes, and a touch of soy sauce.

Experiment with different herb blends like Italian seasoning or herbs de Provence. Apply seasonings generously to hot, buttered corn for maximum flavor absorption.

Serving Suggestions

Grilled corn on the cob pairs wonderfully with various accompaniments and can be presented in appealing ways. The right pairings and presentation elevate this classic summer side dish.

Accompaniments

Butter is a classic topping for grilled corn. Offer plain butter or create compound butters with herbs like chives or cilantro. Sprinkle grated Parmesan cheese over hot corn for a savory twist.

For a Mexican-inspired elote, spread mayonnaise on the corn and coat it with cotija cheese, chili powder, and lime juice. This combination adds a creamy, tangy, and spicy flavor profile.

Grilled corn can also be cut off the cob to make a grilled corn salad. Mix the kernels with diced tomatoes, red onion, avocado, and a lime vinaigrette for a refreshing side dish.

Presentation Tips

Serve grilled corn on a large platter for a family-style meal. Garnish with lime wedges and fresh herbs for visual appeal.

For individual servings, use corn holders to make eating easier and less messy. These small tools insert into the ends of each cob, providing a convenient grip.

Create a DIY corn bar with various toppings in small bowls. Include butter, salt, pepper, cheese, herbs, and spices. This interactive setup allows guests to customize their corn.

For a unique presentation, cut the grilled corn into smaller sections, about 2-3 inches long. Arrange these “corn bites” on skewers for easy handling at parties or barbecues.

Alternative Grilled Corn Dishes

Grilled corn’s smoky sweetness lends itself to versatile culinary creations beyond the classic cob. These dishes showcase corn’s adaptability in salads and vibrant salsas.

Salad Incorporations

Grilled corn adds a delightful smokiness to salads. Cut kernels from cooled grilled cobs and toss with mixed greens, cherry tomatoes, and avocado for a refreshing summer salad. For a heartier option, combine grilled corn with black beans, diced bell peppers, and cilantro in a Southwestern-inspired dish.

Dress these salads with a lime vinaigrette to complement the corn’s sweetness. Crumbled feta or cotija cheese provides a salty contrast. For added crunch, include toasted pumpkin seeds or crushed tortilla chips as a garnish.

Corn Relish and Salsas

Transform grilled corn into zesty relishes and salsas. Chop grilled kernels and mix with diced red onion, jalapeño, and bell peppers for a colorful relish. Add lime juice and cilantro for brightness.

For a smoky salsa, blend grilled corn kernels with charred tomatoes, onions, and garlic. Season with cumin and chili powder for depth. This versatile condiment pairs well with grilled meats or as a dip for tortilla chips.

Experiment with fruit additions like diced mango or peach to create sweet-savory salsas that complement fish tacos or grilled chicken.

Tips for Perfection

Preheat the grill to medium-high heat, around 375-450°F, for optimal corn grilling. This temperature range ensures even cooking and perfect charring.

Remove the silk from the corn before grilling to prevent burning. Gently pull back the husks, remove the silk, and replace the husks for protection during cooking.

Soak the corn in water for 15-30 minutes before grilling. This step helps steam the kernels and prevents the husks from burning too quickly.

For added flavor, brush the corn with olive oil and sprinkle with salt and pepper before wrapping in foil or replacing the husks.

Rotate the corn every 5 minutes while grilling to ensure even cooking and charring. The total cooking time should be about 15-20 minutes.

To achieve the best charred corn, remove the husks or foil for the last 2-3 minutes of grilling. This direct heat exposure creates those desirable grill marks.

Test for doneness by gently pressing a kernel with your finger. If it pops easily, the corn is ready to enjoy.

For a smoky flavor, add wood chips to your grill. Hickory or applewood complement the natural sweetness of corn nicely.

Let the grilled corn rest for a few minutes before serving. This allows the flavors to settle and makes handling easier.

Cooking for Groups

Grilling corn on the cob for a crowd requires efficient planning and execution. When cooking for large gatherings, it’s essential to have a strategy in place.

Start by preheating the grill to medium-high heat, around 375-450°F. This ensures consistent cooking across multiple batches of corn.

For easy handling, consider these preparation methods:

• Husk-on: Leave husks intact for natural steaming
• Foil-wrapped: Wrap cleaned ears in foil with seasonings
• Pre-shucked: Remove husks and silk for direct grilling

Organize corn into batches based on your grill’s capacity. Typically, 8-12 ears can fit on a standard grill at once.

Cooking times vary by method:

• Husk-on: 15-20 minutes
• Foil-wrapped: 15-20 minutes
• Pre-shucked: 10-15 minutes

Rotate corn every 5 minutes for even cooking. Use long-handled tongs to safely handle hot corn.

Keep cooked corn warm by transferring it to a covered dish or wrapping in foil. This allows continuous serving as new batches finish.

Offer a variety of toppings for guests to customize their corn. Set up a toppings bar with butter, salt, pepper, herbs, and spices.

By following these tips, you can efficiently grill corn for large groups while maintaining quality and flavor.