Here's How to Make the Best Grilled Corn On The Cob
2024/01/30

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As the days get warmer and backyard BBQs become a weekly occurrence, we find ourselves eating as much fresh corn as possible, in all different varieties, from to creamy . But nothing is more classic than grilled corn on the cob. It’s smoky, sweet, and bursting with fresh flavor. Serve it simply with a smear of butter and sprinkle of salt, or opt for something a little more exciting, like the garlic-chive butter in this recipe. Either way, you’ll love how easy it can be to grill corn on the cob with this foolproof method.

The key to the best grilled corn on the cob is getting the freshest corn possible. Look for ears of corn during the peak summer months with tight husks and tassels that are light golden in color (not black). Sweet, fresh corn is so juicy and delicious, you don’t even need to cook it! But throw it on the grill and you have a

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that goes with just about any weeknight dinner. When it comes to grilled corn on the cob, there are a few different techniques. You can grill it in the husk, out of the husk, over direct heat, or on a covered grill—each way of grilling corn will produce slightly different results (and it all depends on your preference). Our method for grilling corn on the cob is a hybrid approach—with some husks peeled and some left on. It’s quick, easy, and comes out perfect every time. Learn how to cook corn on the grill below. 

Are you supposed to boil ears of corn before grilling?

This grilled corn on the cob recipe is so easy, you don't even need to boil it before grilling. The heat of the grill provides what you need to cook and tenderize the kernels without the task of waiting for water to boil.

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How long do you soak ears of corn before grilling?

Many people soak their corn before grilling it (usually for about 30 minutes). Soaking the ears of corn in saltwater is thought to season the kernels and provide moisture to steam the corn as it cooks. If you cook corn this way, the corn will take closer to 15 to 20 minutes to cook through. But if you’re using truly fresh corn, you don’t need to soak it.  

Is it better to grill corn in the husk?

You can do it either way! We like a combination of grilling the corn with some but not all of the husk removed. Leaving some husk in place helps keep the corn moist, but exposing some spots of corn kernels to the heat of the grill will allow for the charred look we all know and love.

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8

ears yellow corn, in the husk

Kosher salt, for serving

6 tbsp.

salted butter, softened

1

garlic clove, chopped

2 tbsp.

chopped chives

1/4 tsp.

ground paprika

1/4 tsp.

ground black pepper

Step  1 Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚). Step  2 For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.  

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Step  3 Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes.  Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.  Step  4 For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.   Step  5 Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and serve immediately.

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