Grilling corn on the cob is a summertime essential. After years of trial and error, I’ve discovered that cooking corn while still in its husks on a hot grill is the simplest and fastest method for achieving the most delicious corn on the cob.
During the summer, our grilling sessions cover almost everything imaginable, and among our top favorite side dishes is fresh corn on the cob. I enjoy it in various ways—whether directly off the cob and raw, grilled with a zesty Mexican crema for elote (Mexican street corn), mixed into potluck quinoa salads, or transformed into slow cooker creamed corn suitable for any occasion. However, nothing beats the delight of grilled sweet corn on the cob with creamy butter. Grilling corn is incredibly simpler compared to boiling it, especially when catering to a large group. We’ve learned that there’s no necessity to soak the corn before grilling; you can grill them while still in their husks, effectively creating self-contained steam ovens. Follow the straightforward steps below, and you’ll soon experience the bliss of grilled corn.
My Preferred Grilled Corn Technique: Embrace the Husks
I’ve tried various methods of grilling corn, from pre-soaking to wrapping in foil and even grilling them without their husks. However, in my experience, the absolute easiest and most delicious way to prepare grilled corn on the cob is by placing them directly onto the grill and cooking them while still wrapped in their husks.
The husks serve as a natural shield between the corn and the grill, maintaining the kernels’ tenderness and juiciness throughout the cooking process.
Furthermore, as the corn grills within their charred husks, they absorb a delightful smokiness, enhancing their flavor profile.
Additionally, leaving the husks on means less preparation work. Simply trim the silk from the top, and afterward, you can effortlessly peel back the remaining silk along with the husks.
How to Achieve Perfectly Grilled Corn Every Time
Begin by placing the corn cob husks directly on the hot grill grates, aiming for a temperature between 450°F to 500°F. Keep the corn in its husks to allow for steaming. Close the grill cover and use tongs to turn the cobs every 3-4 minutes.
Grill the corn for approximately 10-12 minutes. To ensure the grilled sweet corn is cooked to perfection, the husks should display a nice char, but they shouldn’t be completely blackened. If you desire grill marks directly on the kernels, remove the husks and place the corn back on the grates, cooking for an additional 1-2 minutes.
Once done, remove the husks, season, and add toppings. After grilling, peel back the husks, eliminate the silk, and savor the corn with a simple spread of butter and a sprinkle of salt. Alternatively, opt for a more gourmet experience by using one of my favorite infused compound butters.
How much time does it take to grill whole corn on the cob?
Grilling corn on the cob typically requires approximately 10-12 minutes. Overcooking the corn may result in a gummy, starchy texture instead of the desired sweet and crisp taste. It’s essential to turn the corn regularly during grilling to prevent excessive charring on one side. Alongside using a timer and observing the grill marks, rely on your sense of smell as an indicator. Once that delightful cooked corn aroma fills the air, chances are the corn is ready.
Is pre-soaking corn necessary before grilling?
After numerous experiments, I’ve concluded that there’s no need to soak corn before grilling. Some individuals prefer soaking the corn husks in cold water before grilling, believing it enhances moisture. However, I’ve found this step to be redundant as I’ve never noticed any significant difference in the outcome.
Is it preferable to grill corn with or without foil?
Certain individuals wrap their corn on the cob in aluminum foil, believing it helps retain moisture. Personally, I’ve experimented with this method and found no noticeable distinction, so I typically opt not to use foil.
3 Recommendations for Perfect Grilled Corn on the Cob
1. Opt for freshness: Begin with the freshest corn available, preferably sourced in-season from a local farmer’s market. To ensure the best sweet corn, search for ears with golden silk; if the silk displays black spots, the corn might be past its prime. Additionally, the corn should emit a sweet aroma and feel firm, not mushy, when gently pressed with your thumb.
2. Monitor cooking time: Be cautious with cooking duration. Overcooking corn can result in a chewy texture because prolonged heat breaks down the corn’s cell structure, allowing sugars to dominate and causing the kernels to lose their natural crunch.
3. No grill? No problem: Achieve a delightful charred flavor without a traditional grill by using a cast-iron grill pan or skillet. For this approach, husk your corn. Heat a bit of oil or butter in a skillet until hot, then place the corn in it, rotating every few minutes to achieve an even sear on all sides.
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Flavoring Suggestions for Grilled Corn on the Cob
1. Infuse some spiciness: Once buttered, enhance the flavor with a dash of chili powder, red pepper flakes, freshly ground black pepper, or a drizzle of your preferred hot sauce.
2. Embrace elote-style: Transform your corn into a Mexican street corn delight by substituting butter with mayo. Season generously with chili powder and adorn it with cotija cheese, fresh lime zest, and a squeeze of lime juice.
3. Incorporate fresh herbs: Elevate the taste with an assortment of fresh herbs such as basil, cilantro, thyme, or tarragon to impart an extra layer of savory goodness.
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