Best Grilled Corn On The Cob Recipe (Perfect For Any Summer Cookout!) (2024)

FAQs

Does corn on the cob need to be soaked before grilling? ›

No brining, boiling, or shucking necessary—just throw corn on the cob on the grill until charred but still juicy for the ideal summer side dish. Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks are have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling.

Shucking the corn before grilling imparts smoky, charred flavor to the kernels, which you don't get from grilling corn in the husk. Grilling your corn naked also helps it cook faster.

sure. You can leave the husks on or you can take the husks off and put some butter , salt and pepper, and some red chili powder if you like on it and wrap it up in some aluminum foil . Yes, you can grill corn with or without the husks.

Place corn on the BBQ (no oil required). Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad. In the last minute, brush with melted butter and roll around.

Soaking the corn husks in water has two important purposes. For starters, soaking the corn in water prevents the corn husks from burning or catching on fire. Secondly, the excess moisture helps steam the corn inside the husk and makes the corn kernels as juicy and plump as possible.

Pre-Soaking Corn:

If you're grilling corn in the husks, it's a good idea to soak the husks. This keeps them from burning and also adds a bit of moisture so the interior steams as it grills. This technique yields juicy, tender kernels bursting with corn flavor in every bite. Peel back the husk, but leave it attached.

Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.

Place corn into the pot and allow to soak for at least 30 minutes but no longer than 8 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Cook corn on the preheated grill, turning every 2 to 3 minutes, until slightly charred on all sides.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.

How long does it take to cook corn on the cob on a grill? ›

Keep it wrapped in the husks

You can simply place whole cobs in the husks on a medium-hot grill, and cook them for 15 to 20 minutes, turning them occasionally. The husks will char all over (and — fair warning — get a little messy), but the corn itself won't brown or char at all; it essentially steams in the husk.

This grilled corn on the cob recipe cooks the corn without its husk. I find that grilling corn with the husk prevents it from getting nice and charred. And for the same reason, I do not cover my corn in foil. I also love to keep the corn's natural sweetness, so I don't dull the flavor by boiling it first.

Check for doneness: To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes.

Grilled Corn on the Cob Without Husks. For super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill. Because it's not protected by a husk or a sheet of foil, the corn will cook a bit quicker, so watch it closely and turn it frequently.

Place directly over heat on medium-hot grill. Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots. Add salt and serve with favorite butter or flavored butter.

Soaking corn in water while still in the husk is old news. It's a good way to help your corn steam if you plan on throwing it directly on the grill (or onto a bed of hot coal), especially if your corn is slightly past its prime and its husk has started to dry.

Sugar-seasoned water, however, brought out the natural sweetness of the corn the same way that salted water enhanced the flavors of other vegetables. Cooking the new sugar-enhanced varieties of corn in sugar-seasoned water, however, pushed them into the dessert category.

Baraghani advises stirring ½ cup of kosher salt into 10 cups of hot water until dissolved before dunking the corn in for one to three minutes. “It seasons it very quickly, and makes it so much more savory,” he says. As the brine gets into all the nooks and crannies between the kernels, every bite gets evenly seasoned.