How to Grill Corn on the Cob: Perfect Results Every Time

Choosing the Best Corn for Grilling

Great grilled corn starts with selecting the right ears. Look for corn with bright green, tightly wrapped husks that feel slightly damp. The silk (those threads at the top) should be golden-brown and slightly sticky, not black or dry. Peel back a small section to check that the kernels are plump and tightly packed. The kernels should release a milky liquid when pressed with your fingernail – this indicates peak freshness.

For best results, try to grill your corn the same day you buy it. If you need to store it, keep the husks on and refrigerate for up to two days. The natural sugar in corn starts converting to starch as soon as it’s picked, so fresher really does taste better.

Two Proven Methods for Perfect Results

There are two main approaches to grilling corn, and both can deliver excellent results. The method you choose depends on whether you prefer a more steamed, tender result or a smokier, more charred flavor. Let’s explore both techniques in detail.

Method 1: Grilling Corn in the Husk (Steam-Grilled)

This method produces incredibly juicy, tender corn with a subtle smoky flavor. The husks protect the kernels from direct heat while allowing them to steam in their own moisture. Start by gently pulling back the husks without detaching them, remove the silk, then pull the husks back into place. Soak the entire ear in cold water for 15-20 minutes – this creates steam during cooking and prevents the husks from burning too quickly.

Place the soaked corn directly on a preheated medium-high grill (around 375-400°F). The corn will need about 15-20 minutes total, rotating quarter turns every 4-5 minutes. You’ll know it’s done when the husks are nicely charred and the kernels are bright yellow and tender when pierced.

Method 2: Direct Grilling (No Husk)

For more pronounced grill marks and a smokier flavor, remove the husks and silk completely. Brush the corn lightly with oil (not butter, which can burn) and place directly on a preheated medium-high grill. This method takes 10-12 minutes total, rotating every 2-3 minutes to achieve even char marks. The kernels should have a nice golden-yellow color with spots of caramelization when done.

Essential Grilling Techniques

Regardless of which method you choose, these techniques will help ensure success. Start with a clean, well-oiled grill grate to prevent sticking. Maintain a consistent temperature throughout cooking – too hot will burn the outside before the inside is done, while too cool won’t develop those desirable char marks.

Pay attention to grill placement. For gas grills, keep one burner on medium-low to provide a safe zone if the corn starts charring too quickly. For charcoal grills, arrange the coals for both direct and indirect heat zones. This temperature control is especially important when grilling multiple batches.

Seasoning and Serving Suggestions

While classic butter and salt are always delicious, grilled corn is incredibly versatile. Create a toppings bar with different compound butters, herbs, spices, and cheese options. Try Mexican street corn style (elote) with mayo, chili powder, lime, and cotija cheese. Or go for an herb-butter blend with fresh basil, parsley, and garlic. For a smoky-spicy kick, try chipotle butter with a squeeze of lime.

Storage and Reheating Tips

Grilled corn is best served immediately, but if you need to make it ahead, wrap the finished corn in aluminum foil and keep warm in a low oven (200°F) for up to 30 minutes. For longer storage, cut leftover corn off the cob and refrigerate in an airtight container for up to 3 days. Reheat briefly in a skillet with a splash of water to restore moisture.

Common Questions About Grilling Corn

How long should corn be soaked before grilling?

If grilling in the husk, soak for 15-20 minutes in cold water. This creates steam during cooking and prevents the husks from burning too quickly. If grilling without husks, no soaking is necessary.

Should I wrap corn in foil for grilling?

While foil wrapping is popular, it’s not necessary and can actually prevent the development of those delicious char marks and smoky flavor. If you’re concerned about burning, use the husk-on method instead.

How do I prevent corn from drying out on the grill?

The key is proper timing and heat management. Don’t pre-clean the corn too far in advance, maintain consistent grill temperature, and avoid overcooking. If using the husk-off method, a light brushing of oil helps retain moisture.

Can I grill frozen corn on the cob?

While fresh corn is always best for grilling, you can grill frozen corn. Thaw completely first, pat dry, and expect slightly longer cooking times. The results won’t be quite as sweet or crisp as fresh corn, but it’s still a tasty option in the off-season.