Corn on the cob is a classic summer treat that just seems to taste better when cooked on the grill. The char from the open flame gives the corn an irresistible smoky flavor. However, grilling corn does require a bit more time and technique than simply boiling or microwaving. Knowing how long to grill corn is key to achieving tender kernels with that perfect char.

Factors That Affect Grilling Time

Several factors impact how long it takes to grill corn to perfection:

Type of Corn

Sweet Corn – The most common corn for eating on the cob. Requires 15-30 minutes of grilling time depending on size.
Super Sweet Corn – Sweeter than regular sweet corn but dries out faster. Requires 10-15 minutes of grilling time.
White Corn – More starchy and dense than sweet corn. Requires 20-35 minutes of grilling time.

Size and Maturity

Smaller Ears – Grilled faster. Allow 10-15 minutes for corn with slimmer, younger kernels.
Larger Ears – Require more time on the grill. Allow 15-30 minutes for corn with fatter, more mature kernels.

Temperature of Grill

Hotter Heat (400°F+) – Kernels cook faster over higher direct heat.
Moderate Heat (300°F) – Slower cooking allows corn to roast gently without burning.
Indirect Heat – Keeps temperature lower for slower grilling.

Preparation Method

Husk On – Leaving the husk on while grilling protects the kernels and requires more time. Allow 25-35 minutes.
Husk Off – Removing the husk first gives the kernels nice charring. Reduce time to 15-20 minutes.
Soaking – Soaking the corn in water before grilling steam cooks it partially, reducing grilling time.

By keeping these factors in mind, you can learn to gauge exactly how long your BBQ corn will need on the grill.

Average Grilling Times for Corn

While the factors above impact specific timing, the following guidelines give a general idea of how long to grill corn based on common methods.

Grilling Corn With Husks On

This traditional grilling method leaves the corn husks intact to protect and steam the kernels.

Smaller ears of sweet corn: 25-30 minutes
Larger, more mature sweet corn: 30-35 minutes

To grill corn this way:

Pull away dry husks and remove silk, keeping inner husks attached.
Soak corn in water 15-30 minutes before grilling.
Grill over direct medium heat, turning occasionally, until husks are charred and kernels are tender.

Grilling Corn With Husks Removed

Grilling shucked corn directly exposes kernels to the grill’s heat. Reduce cooking time significantly.

Smaller, younger sweet corn: 15-20 minutes
Larger, more mature sweet corn: 20-25 minutes

To grill pre-shucked corn:

Peel down and remove all husks and silk.
Brush corn lightly with oil or butter to help prevent sticking and drying.
Grill over direct medium-high heat, turning frequently, until kernels are lightly charred on all sides.

Microwaving Corn Before Grilling

Partially cooking the corn in the microwave first reduces grilling time to just 10-15 minutes.

To microwave then grill:

Microwave corn 4-5 minutes with husks still on.
Carefully peel away charred husks.
Grill over direct high heat just until kernels develop light charring, about 10-15 minutes total.

How to Tell When Corn is Done Grilling

It can be tricky to determine exactly when corn on the cob is finished grilling to tender, roasty perfection. Here are some ways to test doneness:

Husks peel away easily – For corn grilled in the husk, check that the husks strip away without resistance when corn is done.
Kernels are lightly charred – Grilled kernels will be speckled with brown. If no charring, cook longer.
Pierce a kernel with a skewer – Kernels should pierce easily with no hard crunch. Liquid may squirt out showing they are juicy.
Squeeze lightly – Corn should give slightly but feel mostly firm, not mushy. Kernels should appear plump.

The perfect grilled corn is tender and juicy on the inside with beautiful charring on the outside. Use the guides above to achieve that ideal texture and taste every time. Now that you know exactly how long to grill corn, get outside and fire up the barbecue!

Choosing the Right Grill for Corn on the Cob

Not all grills are equally suited for making delicious char-grilled corn on the cob. The best grills for cooking corn allow you to control the heat and expose the corn to open flames. Here are some of the most ideal grill varieties for corn:

Charcoal Grills

Charcoal grills are a top choice for grilling corn because:

Give great charcoal flavor from licking flames.
Allow direct exposure to heat by grilling over the coals.
Enable high heat for searing while avoiding burning.
Allow moving coals to create direct and indirect heat zones.

When using charcoal:

Place corn over direct medium heat to sear kernels.
Move to indirect heat on the outer edges to finish cooking more gently.

Gas Grills

While gas grills don’t impart the same smoky flavor, they can still be very effective for cooking corn. Look for these features:

Grates that allow exposure to open flames for searing.
At least two separately controlled burners to create direct and indirect heat.
High BTU rating (over 10,000) for achieving needed high heat.

When using gas:

Cook corn initially over direct high heat burners.
Move to indirect low heat burners on the edges to finish cooking.

Pellet Grills

Pellet grills burn compressed wood pellets to provide authentic barbecue flavor. For corn, look for models with:

Ample cooking surface to fit multiple ears.
Direct “open flame” cooking capability in addition to indirect heat.
Wide temperature range (180°F-500°F+) for searing and slow roasting.

Tips for using pellet grills:

Use a blend of wood pellets like hickory, maple or oak for flavor.
Grill corn over direct heat at 375°F-400°F to sear kernels.
Finish cooking indirectly at a lower temp (250°F) to prevent drying out.

The ideal grill for corn allows you to sear kernels directly over the heat source while also being able to cook more gently away from the flames. Follow these tips for grilling mouthwatering corn all summer long!

Prepping Corn on the Cob for Grilling

To achieve perfect char-grilled corn, the right prep before cooking can make all the difference. Here are some tips for getting corn ready for the barbecue:

Remove Silk

Pull away all the fine strands of corn silk. They can burn and impart a bitter taste if left on. To remove easily:

Peel husks downward, away from the tip.
Use a moist paper towel, butter knife or brush to brush away silk.
Check in crevices for any remaining strands.

Strip or Keep Husks?

You can grill corn either way though husks add moisture and protect kernels. To keep husks:

Peel husks downward without detaching. Remove silk.
Soak corn 20-30 minutes before grilling.
Grill 25-35 minutes depending on size.

To remove:

Peel down all husks and detach completely.
Brush with oil to help prevent drying.
Grill 15-25 minutes until lightly charred.

Soak The Corn

Soaking corn in water before grilling steam cooks it partially so it finishes faster on the grill.

Soak shucked corn 20-30 minutes.
For corn in husks, soak at least 1 hour or up to 8 hours.
Change water every 30 minutes for even hydration.

Add Flavor

Brushing on butter, oil or other seasonings adds bonus flavor. A few options:

Melted butter – Classic tasting, helps prevent drying out.
Olive oil – Also helps keep corn moist and adds herb flavors easily.
Spice rubs – Chile powder, taco seasoning, lime juice, cajun spices.
Mustard – Helps browning and imparts tangy flavor.
Mayo – Controversial but prevents sticking while cooking.

Partially Cook With Microwave

Microwaving corn briefly before grilling reduces total time.

Microwave 4-5 minutes in husks.
Grill 10-15 minutes just to char.

Proper prep like removing silk, soaking, and seasoning allows the corn to cook up super flavorful and tender every time you grill.

How to Grill Corn in the Husk

Grilling corn on the cob in the husk is a classic preparation that infuses the corn with delicious smoke flavor. Leaving the husk on during cooking:

Adds steam to help corn cook faster.
Provides protection from burning and drying out.
Imparts fantastic charred flavor to the husks.

Follow these simple steps for perfectly grilled in-husk corn on the cob:

Prep The Corn

Pull back husks slightly and remove all silk strands.
Soak corn in cold water 20-30 minutes before grilling.
Optional: Brush with melted butter or oil before grilling.

Grill Over Medium Heat

Preheat grill to medium (about 350°F).
Place corn directly on grill grates.
Grill 25-35 minutes, rotating occasionally, until husks are nicely charred.

Check Doneness

Carefully peel down husks with tongs or oven mitts.
Kernels should appear plump and juicy.
Pierce kernel with skewer to check tenderness.
Taste a kernel – it should be sweet and smoky.
If needed, grill a few minutes more.

Let corn rest 5 minutes before serving. Add any extra seasonings like salt, pepper, cheese, or herbs to taste. Enjoy the addictively sweet, smokey grilled flavor!

How to Grill Corn After Removing the Husk

For an extra-charred corn flavor, you can grill it after removing the husk. Without the husk, the corn cooks faster but can dry out, so pay close attention during cooking. Follow these tips:

Prep Steps

Remove all husks and silk strands.
Soak corn 20-30 minutes. Pat dry.
Brush lightly with oil or melted butter.
Optional: Season with spices, herbs or sauces.

Grill Over Direct High Heat

Preheat grill to high, about 450°F.
Place corn directly over heat.
Grill 10-15 minutes, rotating frequently, until kernels develop light charring on all sides.

Prevent Burning

Turn corn every 2-3 minutes for even cooking.
Move to indirect heat if kernels start to burn.
Brush on more oil or butter if corn seems dry.

Test Doneness

Kernels should be speckled with brown charring spots.
Pierce a kernel to ensure tenderness.
Taste a kernel – it should be sweet and smoky.
Grill a minute or two more if needed.

Let rest briefly before eating. Serve with flavored butters, cheeses or other creative toppings. Enjoy the caramelized kernels and smoky flavor!

Common Mistakes to Avoid

It’s easy to end up with undercooked, dried out or burned corn if you aren’t careful. Watch out for these common grilling mistakes:

Grilling With Husks and Silk On

Leaving the silk on traps moisture and causes steaming that makes the silk slimy and impart bitter flavors. Always remove the silk before grilling.

Not Soaking the Corn Beforehand

Soaking is key for both shucked and unshucked corn. It allows the kernels to steam and partially cook so they finish faster on the grill.

Grilling At Too Low a Temperature

Don’t be afraid to use high, direct heat in the 350°F-450°F range. This helps corn sear and char while cooking through.

Not Rotating the Corn

The side facing the flames will char faster. Turning every few minutes ensures even cooking and charring.

Overcooking the Kernels

It’s easy to let corn go too long and end up with chewy, dried out kernels. Test doneness early and often.

Forgetting to Rest Corn

Letting corn rest 5-10 minutes allows juices to redistribute for juicier, more tender kernels.

Burning Yourself

Use long tongs and gloves when maneuvering corn to avoid steam burns or grabbing hot corn directly.

Avoiding these common pitfalls will ensure your grilled corn is picture perfect every time. What are you waiting for? Get out there and grill some corn on the cob!

Frequently Asked Questions About Grilling Corn

Grilling corn on the cob to sweet, smoky perfection is so satisfying in summer. Here are answers to some of the most common questions about cooking corn over fire:

Is it better to grill corn with the husk on or off?

The husk on helps retain moisture, imparts charred flavor, and avoids direct burning. This protects the kernels longer if you like firm texture. Husk off gives more color and caramelization to kernels but can dry out faster. Choose based on preference.

Does grilled corn need to be soaked first?

Soaking is highly recommended to get corn juicy before grilling. Shucked corn should soak 20-30 minutes. Corn in the husk can soak 1-8 hours for more steam. Change the water every 30 minutes.

Should you remove the corn silk before grilling?

Always remove corn silk before grilling. The silk can burn and impart unpleasant bitter, vegetal flavors. Removing also allows seasonings to reach the kernels.

What is the best way to prevent grilled corn from drying out?

Frequently basting with butter or oil is the best way to keep corn moist. Leaving the husk on also locks in steam. Avoid overcooking and let corn rest before eating to keep juices inside kernels.

How do you add more flavor to grilled corn?

Brushing with seasoned butters, oils, or marinades adds flavor. Chile powder, lime, cayenne, garlic, parmesan, sauces and fresh herbs all taste fantastic on charred corn. Let guests customize with toppings.

How can you tell when corn on the cob is done grilling?

Check for plump and lightly charred kernels. Pierce a kernel with a skewer to check tenderness – it should offer little resistance. Kernels should release liquid when pierced but not appear mushy.

Is it possible to microwave corn before grilling?

Yes, microwaving 4-5 minutes before grilling partially cooks the corn so it needs less time on the grill. Just microwave in husks then grill until charred. It saves time and prevents burning.

Grilling corn takes some practice but is well worth it for the amazing smoky, sweet flavor. Now that you know all the tips and tricks, get out there and make the perfect charred corn on the cob!

Conclusion

For a taste of summer nothing beats tender, juicy corn hot off the grill. Knowing exactly how long to grill corn based on the preparation method and doneness cues guarantees the best results every time. While grilling does require more time and attention than boiling, the unbeatable smoky char and flavor is well worth the effort. Whether you like to grill corn in the husk for protection or remove them for extra caramelization, the right techniques will reward you with perfect char-grilled cobs all season long. Armed with this guide, you can confidently barbecue sweet summer corn to savory, mouthwatering perfection.

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