Cooking corn on the cob on the grill is a fun and delicious way to enjoy this summer treat. With some simple tips, you can achieve perfectly charred and tender corn loaded with sweet corn flavor every time.
Introduction
Corn on the cob is a classic warm weather side dish that goes great with backyard barbecues. The sweet kernels pop with flavor when chargrilled over an open flame. Timing is key though – overcook the corn and it toughens, undercook it and the kernels are chewy. Follow these guidelines to learn just how long to grill corn on the cob for maximum sweetness and tenderness.
Prep the Corn
Before grilling, you’ll want to get the corn ready by:
- Pulling back the husks and removing the silk. Leave the husks attached at the base. This helps protect the kernels while allowing smoke to permeate.
- Soaking the corn in water for 15-30 minutes. This prevents drying out.
- Coating with oil or butter and seasoning as desired. Try lime juice, chili powder, garlic salt, or cajun seasoning.
- Pulling the husks back up to cover the corn. Soak husks if they are dried out.
Grill Time Per Ear of Corn
- 5-7 minutes over direct high heat. Turn every 2 minutes. This gives a charred exterior with tender kernels.
- 10-15 minutes over indirect medium heat. Turn occasionally. This slow roasting method results in very tender kernels.
- 3-5 minutes per side over direct high heat if corn has been husked. Watch closely to avoid burning.
The grill temperature and distance from the heat source impact cook times. Use these visual tests to check for doneness:
- Husks look lightly charred and dried out
- Kernels release a milky liquid when pierced with a fork
- Silky threads are visible when kernels are pierced
Charcoal vs Gas Grills
Cooking over charcoal imparts a lovely smokiness. Gas grills allow more precise temperature control. For either, use direct high heat for charring and indirect lower heat for gentle roasting.
On a charcoal grill, bank coals to one side. Grill corn over direct heat, then move to indirect heat to finish cooking.
For a gas grill, turn off the burner on one side. Start corn over the hot zone, then move to the cooler side.
Grilling Tips
- Choose smaller ears of corn for faster, more even cooking.
- Leave corn in the husk until after grilling for moisture and flavor.
- Brush with oil or melted butter before and after grilling.
- Sprinkle with salt after grilling – it adheres better to hot corn.
- For added smoky flavor, try soaking corn in water with a little sugar, salt, and smoked paprika.
Allow Corn to Rest
Once grilled, let the corn rest in the husk for 5-10 minutes before removing. This allows the kernels to finish cooking and become juicy. Serve grilled corn on the cob hot off the grill alongside your favorite barbecue fare all summer long. Enjoy!
FAQ
How do I know when corn on the cob is done on the grill?
Check for lightly charred and dried out husks. The kernels should release milky liquid and have visible silky threads when pierced with a fork. Press a kernel with your fingernail – it should dent slightly when ready.
Can you grill corn without the husk?
Yes, but leave the husk on during grilling if possible. The husk protects the kernels from drying out over direct heat. If husked, grill for 3-5 minutes per side over direct high heat. Watch closely to prevent burning.
Should you soak corn before grilling?
Soaking for 15-30 minutes helps prevent the corn drying out. You can soak it in plain water or add seasonings to the water for extra flavor.
What’s the best way to season corn for grilling?
Brush with oil or melted butter before and after grilling. Season simply with just salt and pepper or get creative with lime juice, chili powder, Parmesan, or other herbs and spices.
How do I prevent corn from burning on the grill?
Grill over direct heat just until the kernels char, then move to indirect heat to finish cooking. Also, leave the husks on – they protect the corn from getting overly charred.
Conclusion
Knowing how long to grill corn on the cob helps ensure tender, juicy results every time. For the best outcome, soak the corn, leave the husks on, grill over direct heat for 5-7 minutes, then move to indirect heat. Check doneness by piercing kernels – they should release milk and have visible silk threads. Rest the corn before serving. With these simple tips, you’ll be enjoying sweet, smoky grilled corn all summer long.