How to BBQ Corn on the Cob

Introduction

Corn on the cob is a classic summertime treat that is fun and easy to make on the grill. Grilling corn brings out its natural sweetness and adds delicious charred flavor. With a few simple steps, you can have perfect grilled corn with tender kernels bursting with flavor.

In this comprehensive guide, we will walk through everything you need to know to make mouthwatering BBQ corn on the cob, from start to finish. We will cover:

• Selecting and preparing the corn
• Seasoning and flavoring ideas
• Grilling techniques and tips
• Serving suggestions

Follow along as we share our best advice for grilling the most delicious corn on the cob you’ve ever tasted. Let’s get started!

Choosing the Best Corn for Grilling

The first step to perfect grilled corn is selecting fresh, high-quality ears of corn. Look for ears with bright green husks that are moist and free of brown spots or decay. The silk at the top should look fresh.

White, yellow, or bicolor corn all work well for grilling. Yellow corn tends to be sweeter while white corn has a milder flavor. Bicolor has a mix of both. Choose corn that looks and feels plump and firm. Press a kernel with your thumbnail and it should burst with milky juice.

For the ideal taste and texture, look for corn that is in season locally. The sugar content of corn drops rapidly after being picked, so fresher is better. Farmers markets are great spots to find corn that was just harvested.

Preparing the Corn for the Grill

Once you have your fresh corn, you need to get it ready to hit the hot grill. Here are the easy steps:

• Husk the corn. Shuck the green husks and all silk strands from the corn. Try to keep the husks intact, as they can be used later to wrap the grilled ears.
• Clean the ears. Rinse the de-husked ears under cool water to remove any stray silk or debris. Pat dry.
• Trim the ends. Using a sharp knife, trim off approximately 1/2 inch from the stem and tip ends. This allows the kernels to cook evenly.
• Brush with oil. Lightly coat the ears with a high smoke point oil like avocado, grapeseed, or canola oil. This helps prevent sticking and aids caramelization.
• Season as desired. This is when to add any dry seasonings or rubs. We’ll go over seasoning ideas next.

Your corn is now prepped and ready for grilling!

Flavoring Your Corn on the Cob

One of the best parts about grilled corn on the cob is all the possibilities for flavors. Get creative with spices, herbs, sauces, and more. Here are some delicious ways to season your corn before grilling:

• Buttery spreads. Brush melted butter, ghee, or olive oil on the corn before and after grilling. Mix in garlic, rosemary, or other herbs.
• Spice rubs. Coat the ears with Cajun seasoning, chili powder, paprika, cumin, or Italian seasoning.
• Grated cheese. Parmesan, cotija, feta, or Mexican-style queso fresco add delicious flavor.
• Zesty sauces. Sriracha, harissa, or your favorite BBQ sauce can be brushed on before or after grilling.
• Fresh lime and chili powder. This classic Mexican-inspired combo adds tangy, spicy flavor. Squeeze lime juice on the corn and sprinkle with chili powder.
• Compound butters. Blend softened butter with ingredients like garlic, jalapeños, cilantro, cotija, or bacon and spread over the hot cooked corn.

Get creative and use your favorite flavors! Play around with different spice blends and ingredients.

Grilling Corn on the Cob to Perfection

Grilling imparts corn with an unbeatable charred, smoky flavor. Follow these tips for perfect grilled corn every time:

• Use a hot grill. Heat your gas or charcoal grill to medium-high, around 375-400°F. The high heat helps caramelize and char the corn kernels.
• Grill uncovered. Cook the corn directly over the heat, without any grill lid cover. This allows for maximum exposure to the fire or flame.
• Grill for 15-20 minutes. Turn the ears every 3-5 minutes to evenly char all sides. Cook until kernels are tender when pierced with a toothpick or skewer.
• Consider soaking. For an extra juicy interior, soak shucked ears of corn in water for 10-15 minutes before grilling. Pat dry before seasoning and grilling.
• Use the husks. For more flavor, place shucked corn back inside the husk or foil before grilling. This steams the corn as it cooks.
• Mind the heat. If kernels start to char too much before the insides cook, move the corn to a cooler part of the grill or reduce the heat.
• Rest before serving. Let the corn rest 5 minutes after grilling. This allows the juices to redistribute.

With a hot grill and frequent turning, you’ll achieve perfectly charred and caramelized corn with tender, juicy kernels inside.

Serving Up Your Grilled Corn

Your masterfully grilled corn is ready to eat! Here are some ideas for serving:

• Pull back the husks for easy eating right off the cob.
• Slice the kernels off the cob for salads, salsas, or garnishes.
• Serve with butter, mayo, crema, lime wedges, or hot sauce for adding flavor.
• Sprinkle with cotija, feta, Parmesan, chili powder, or fresh chopped herbs.
• Toss grilled corn kernels in a salad, pasta, or soup.
• Layer grilled corn with other veggies on a taco or burrito.

Grilled corn on the cob makes a delicious side but can also be incorporated into all kinds of recipes. Get the whole family involved eating this fun and easy summer treat!

Frequently Asked Questions

Still have some questions about grilling up the perfect corn on the cob? Here are answers to some commonly asked questions:

What’s the best way to pick good corn for grilling?

Look for plump, brightly colored ears with green husks and moist silk. Kernels should burst with milky juice when pierced. Buying locally in season provides the sweetest, most tender corn.

Does the corn need to be peeled before grilling?

Yes, you need to remove all the green husk and inner silk strands before grilling. But save the husks to use later for wrapping the cooked corn.

How long should you soak corn before grilling?

Soaking is optional but helps make the interior extra moist. Soak shucked ears in cold water for 10-15 minutes before patting dry and grilling.

What’s the best way to prevent sticking and burning on the grill?

Before grilling, lightly brush the shucked ears with oil such as avocado, grapeseed, or canola. Grill over medium-high, uncovered heat, rotating frequently.

How can you add flavor to the corn before or after grilling?

Try compound butters, spice rubs, grated cheese, chili powder, lime juice, hot sauce, or fresh herbs. Get creative with your favorite flavors!

Conclusion

Grilling corn on the cob is easy, fun, and produces irresistibly delicious results. With fresh, peak-season corn, a hot grill, and your favorite flavors, you’re guaranteed success. Use this guide to make the most flavorful, juicy, perfectly charred grilled corn. Delight your family or guests with this classic summer barbecue treat. The possibilities are endless when grilling up the season’s best corn.