Corn on the cob is a summer staple! It makes the perfect side dish for all sorts of meats, and it’s super easy to make on the grill. No backyard barbecue or family gathering is complete without it. The best part about grilled corn on the cob is that everyone you serve it to can customize it to their tastes with different seasonings. Here’s how to grill corn on the cob the easy way.
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Every great corn recipe starts with the freshest corn. If you can, get your corn from a local farmstand, farmer’s market, or grocery store. Usually, it’s less expensive, and the fresher the corn is, the better and sweeter it tastes! If you happen to live in a colder climate and can’t get fresh corn for certain months out of the year, look for corn cobs in the grocery store that are still in the husk.
How to Prepare Corn For Grilling
The tassels (or silk) sticking out should be brown and a bit sticky. They should not be black or have any signs of mold. The husk should be bright green and tightly wrapped to the cob. If the corn has a loose husk or it’s falling off, it is not fresh. You can keep uncooked corn on the cob in the refrigerator for about 5 days, but fresher is always better.
First, soak your corn in cold water for at least 30 minutes. This adds moisture to the corn and reduces the chances of it catching on fire. It also makes for juicier corn with more tender kernels. You can soak it for up to 8 hours, so if you just want to drop them in a pot of water in the morning and go about your business, they will be ready to go in the afternoon when you are ready to cook them.
If you don’t have time to soak the corn I add more butter to my cooking method to steam it and cook in foil.The corn is still amazing this way
There are different methods to grill corn: in the husk, and without the corn husk. We’ll talk about both. There isn’t really a “best way.” It’s a matter of preference. No matter what method you choose, you’ll end up with the best grilled corn ever!
Grilling Corn in the Husk
If you’re going to grill corn in the husk, peel the husk and the silk back and rub butter, salt, pepper, garlic, chili lime, or whatever you like into the corn. I usually just use salt, black pepper, and garlic salt. Then put the husk back. As the corn cooks, the melted butter and the seasonings you put in there will absorb into all the little cracks in between corn kernels, making it amazingly flavorful.
You’ll want to grill corn on the cob for about 30 minutes, turning it every 5 minutes or so. This method essentially steams the corn in its own wrapper and can be one of the easiest methods to cook corn..
When you’re ready to serve, let the corn sit for a few minutes. It will be very hot and steamy! Because you put the butter in the husk before grilling, the corn silk should slide right off. I’ve found that a great way is to cut off the large end about a half inch past the stem part and then remove the husks after.
Another way to grill corn on the cob is to partially grill them without the husk. If you’re short on grill space or only have a few minutes, you can microwave the ears of corn for about 8 minutes. Remove the husks and brush each ear of corn with olive oil and seasonings before putting them on the grill.
Leave them on there for about 6 minutes, turning frequently – every minute or so. You’ll get those nice grill marks on your corn and it will still be super tasty! Grilled and slightly charred corn has a bit of a nutty, smoky flavor.
Grilling Corn on the Cob in a Foil Packet
First, fire up your grill to medium heat. You want hot grill grates when you put the corn on there.
Next, remove the corn from the husks and rub them with butter or olive oil. You can use compound butter or just regular butter. If you don’t want extra salt, go with unsalted butter or olive oil, but don’t skip this step or the corn will stick to the foil.
Next, lay out a big square of aluminum foil. Season your corn with garlic salt, sea salt, garlic powder, chili powder, or any other seasonings you love. Fold the packet around the corn so that it’s all closed up like an envelope. Depending on the size of your corn and how many pieces you’re making, you may need a few sheets of foil.
Place corn on the upper rack of your grill. You don’t want it to touch the open flame whether a gas grill or a charcoal grill. Grill for about 20-30 minutes at medium-high heat, flipping the packet about every 5 minutes or so.
When serving, be extremely careful about opening the foil packet. That steam is hot! Grab your tongs and serve it up!
Seasonings that go well with grilled corn on the cob:
- Chili Lime
- Olive Oil
- Fresh herbs
- Chili Powder
- Parmesan Cheese
- Cotija Cheese – this is what makes Mexican Street Corn so amazing!
How long can I store grilled corn on the cob?
Grilled corn on the cob will stay good for about 3 days if stored in the refrigerator in an airtight container. The airtight container is important because corn will absorb the scents of anything else in the fridge.
WHAT TO SERVE WITH GRILLED CORN ON THE COB:
Fresh sweet corn is the perfect side dish for any grilled dinner and backyard barbecues. This is one of those side dishes that can go with any easy recipe as well, especially during corn’s peak season.
- Coke Can Chicken on the Grill
- Coca-Cola Chicken Legs
- Grilled Chicken Breasts
- Grilled Cod in Foil
- Easy Grilled Chicken Thighs
- Hot Dogs
- How To Make A Perfect Burger
- Grilled Cuban Pork Chops
- Grilled Pork Steaks
Recipes For Leftover Corn On The Cob
Now you can boil down the corn cob to make a corn stock but personally, I love to shuck mine and use the corn kernels in leftover recipes!
- Blackstone Mexican Street Corn
- Corn Salad
- Corn Fritters