Corn on the cob is a classic summer treat that just tastes better when prepared on the grill. The smoky char and concentrated heat of the barbecue brings out the natural sweetness of corn, making it an irresistible side dish or snack. Grilling corn isn’t difficult, but there are some tips and tricks to ensure you achieve that perfectly charred, tender, and juicy corn every time. This guide will walk you through the entire process of grilling corn on the cob, from choosing the right corn to basting and serving. With these simple steps, you’ll be an expert at barbecuing the best corn around.

Selecting and Preparing the Corn

The first step to amazing grilled corn is choosing high-quality, fresh corn. Here are some tips for selecting and preparing corn for the barbecue:

Pick Corn at Peak Freshness

• For the sweetest taste, look for corn that was picked at the height of ripeness. The kernels should be plump and the corn husks bright green. Avoid corn with dried or browning husks.
• Farmers markets are a great place to find corn that was picked fresh that day.
• If purchasing corn from a grocery store, inspect the husks and silk. The silk should look slightly damp and light brown, not dried out. The husks should be snugly wrapped around the ear.

Choose a Sweet Corn Variety

• Supersweet varieties like Sugar Buns or Honey and Cream have been bred to contain more sugar and less starch, making them extra juicy and flavorful when grilled.
• Avoid field corn or feed corn—this type of corn is better suited for animal feed than human consumption.

Buy Unhusked Ears of Corn

• Purchase corn still in the husk whenever possible. The husks protect the delicate kernels and keep them at peak freshness until ready to grill.
• If you can only find corn that’s already husked, wrap each ear individually in damp paper towels and store in the refrigerator.

Soak the Corn Beforehand

• Before grilling, peel back the husks and remove the silk, then re-cover with the husks.
• Soak the husked ears of corn in water for 15-30 minutes. This adds moisture and prevents drying out over the grill.

Setting Up the Grill

Properly setting up your grill is key to cooking corn correctly. Follow these tips for best results:

Preheat the Grill Thoroughly

• Get the grill very hot before adding the corn. Use direct high heat around 400°F to 500°F.
• Preheating ensures the corn will char quickly while retaining internal moisture.

Use Direct Heat if Grilling Over Charcoal

• Place the corn directly over the hot coals to get maximum heat exposure.
• Position the coals so they are central below the grilling grate. Push to one side if using indirect heat.

Place Corn Carefully if Grilling Over Gas

• Gas grills radiate less ambient heat. Place corn directly over lit burners to get sufficient charring.
• Rotate periodically for even exposure.

Clean the Grates

• Scrub the grates with a grill brush to remove debris immediately before grilling.
• Debris can stick to the corn and make grates harder to clean later.

Grilling the Corn

Now that your grill is preheated and set up, it’s time to start grilling. Follow these steps for perfectly cooked corn on the cob:

Grill With Husks On First

• Initially grill the corn with the husks and silk still on for about 10-15 minutes, turning periodically.
• This steam-roasts the corn and cooks the kernels through while adding smoky flavor.

Peel Back Husks Before Finishing

• After par-cooking, carefully peel back the charred husks and remove all silk from each ear of corn.
• Leave the husks attached at the base but pulled back to expose kernels.

Brush Corn With Flavored Butter

• Lightly brush the kernels with softened, salted butter. Consider mixing in herbs, honey, or spices for extra flavor.
• Brushing adds richness and keeps the corn moist as it finishes grilling.

Char Uncovered Kernels

• Grill uncovered over direct heat another 8-10 minutes until kernels are lightly charred.
• Rotate frequently to char evenly and prevent burning.

Check Doneness

• Kernels should look plump and slightly caramelized with some blackened spots when done.
• Pierce a kernel with a paring knife to check the interior—it should be soft and creamy, not dry.
• Total grilling time is usually 18-20 minutes.

Basting and Seasoning Tips

Basting the corn as it grills adds extra moisture and flavor. Here are some ways to season and baste your corn on the cob:

flavored Butters

• Whip softened butter with herbs, spices, honey, or citrus zest. Garlic-lime or basil butter are especially tasty on grilled corn.
• Brush on butter right before grilling and during cooking to keep corn from drying out.

Oil and Vinegar

• Lightly spritz grilled corn with vegetable oil then drizzle on balsamic, red wine, or cider vinegar for tangy flavor.
• Sprinkle with salt, pepper, and any fresh herbs.

Sweet and Spicy

• For a kick, brush with a mixture of maple syrup and hot sauce or Sriracha.
• Spice blends like cumin, chili powder, or Tajín also add hearty flavor.

Compound butters

• Mix in chopped mild or spicy chiles, crumbled Cotija or feta cheese, lime zest, or cilantro to make seasoned compound butters.
• Spread over corn before serving.

Serving Suggestions

Once you’ve grilled the perfect corn on the cob, try these ideas for serving:

Add Toppings

• Set out flavored butters, crumbled cheeses, chili pepper flakes, or fresh herbs so people can customize.
• Provide small cups for drizzling on sauces like creamy ranch, tangy barbecue sauce, or Mexican crema.

Make It a Meal

• For a full barbecue meal, pair grilled corn on the cob with grilled chicken, shrimp skewers, baby back ribs, or smoked sausage.
• Add potato salad, coleslaw, baked beans or macaroni and cheese as sides.

Slice Off Kernels

• For salads or salsa, stand cobs upright in a wide bowl and slice downward to remove kernels.
• Add to a fresh green salad, stir into quinoa or rice pilaf, or mix with diced tomato, onion, avocado and lime juice for a sweet corn salsa.

Mexican Street Corn

• For elote-style Mexican street corn, top grilled ears with mayonnaise, Cotija cheese, chili powder, cilantro, and a squeeze of lime.

Storing and Reheating Leftovers

Have grilled corn leftovers? Here are some tips for storing and reheating:

Refrigerate Promptly

• Corn on the cob doesn’t hold well at room temperature. Refrigerate within two hours of cooking.
• Wrap husked ears individually in plastic wrap or place together in an airtight container.

Reheat Gently

• Leftover grilled corn is great straight from the refrigerator, at room temp, or reheated.
• To reheat, cook in the microwave about 1-2 minutes on medium power until warmed through.

Save Kernels for Later

• If you sliced off the kernels, store in an airtight container in the fridge up to 3-4 days.
• Reheat kernels in the microwave or add to dishes like frittatas, pasta, or tacos.

With these handy tips for selecting, grilling, seasoning and storing corn on the cob, you’ll get perfect results every time. Impress your family and friends with your barbecued corn skills this summer!

How to Choose the Best Corn for Grilling

Grilling brings out the sweet, smoky flavor of corn on the cob, but not every ear of corn takes well to being charred over an open flame. Choosing the optimal corn that’s ripe and sweet is key to barbecuing up tender, juicy ears with that trademark charred crunch. Follow these tips for selecting the best corn for delicious grilled results:

Look for Plump, Bright Kernels

• Pull back the husk slightly to inspect the rows of kernels. They should look plump, tight together, and come to a blunt tip.
• Avoid kernels that are shrunken, spaced apart, or have pointy tips, a sign of overmaturity.

Feel for Firmness

• Press kernels through the husk with your thumb to check firmness. The kernels should feel compact yet springy, not mushy.
• Very firm, rigid kernels indicate underripe corn that won’t be as sweet.

Inspect the Silk

• Ideally, the silky strands emerging from the tops of the ears will be slightly damp and light brown in color.
• Dry, dark silk means the corn is overripe. Avoid ears with no silk at all.

Look for Green, Moist Husks

• Perfectly ripe corn is encapsulated in bright green, moist husks that snugly cover the kernels.
• Brown, dried out husks signal the corn is old and could be tough.

Buy from Local Farms

• Farmers markets and stands offer corn that was likely picked fresh within the past day, ensuring peak ripeness.
• Ask when and where the corn was harvested.

Choose Sweet Varieties

• New supersweet corn hybrids like Honey and Crème have three times the sugar content of conventional corn.
• Avoid non-sweet field corn often grown for livestock feed or cornmeal.

Check Refrigerated Corn Carefully

• Even refrigerated corn gradually dries out, so inspect carefully for plump kernels and moist silk.
• Try to use refrigerated ears within 2-3 days for optimum freshness.

Following these tips when selecting corn will ensure you start with the very best, ripest ears before grilling. With sweet, juicy kernels from the beginning, you’re guaranteed outstanding charred, smoky corn on the cob off the grill.

Tools for Grilling Corn on the Cob

You don’t need fancy equipment to grill delicious corn on the cob, but having the right tools on hand makes the job much easier. Here are some must-have tools and handy accessories for grilling perfect corn:

Grill Brush

• A stiff, sturdy grill brush is essential for cleaning the grates before and after grilling corn.
• Built up debris can prevent scoring from the grates and affect the char. Look for brushes with heat resistant handles.

Grill Tongs

• Long, sturdy tongs make handling corn easy. The long handles keep your hands safely away from the heat.
• Look for tongs at least 12 inches long with scalloped edges that won’t pierce the husks.

Basting Brush

• Use a basting or barbecue brush to spread herbed butter and other flavorful sauces over the corn while grilling.
• Look for heat proof silicone bristles and long handles.

Dental Floss

• Unflavored dental floss is the easiest way to remove corn silks from the husked ears before grilling.
• Simply use the floss to slice between the stalk and silk to remove it quickly.

Foil

• Tear off sheets of heavy duty aluminum foil to wrap and grill corn if desired. Poke a few holes for ventilation.
• Foil helps contain moisture if grilling for a crowd.

Skewers

• If the corn will spin on the grates, use pairs of bamboo skewers inserted at the top and bottom to hold ears in place.
• Double skewer for stability. Soak wooden skewers before using to prevent burning.

Oven Mitts

• Be sure to use well-insulated gloves or mitts to handle the corn and grates. Leather barbecue mitts offer the most protection from heat.

Investing in high quality grilling tools will make preparing corn on the cob fast and safe. Your ears will come out perfectly charred every time.

Common Mistakes to Avoid When Grilling Corn

It’s easy to end up with tough, dry or burnt corn if you don’t grill it properly. Avoid these common mistakes for tender, juicy, beautifully grilled corn on the cob every time:

Not Removing Silk Thoroughly

• Any stray silk will burn and stick to the kernels giving unpleasant charred bits.
• Before grilling, use a clean scrub brush in the sink or dental floss to remove every last strand.

Poorly Maintaining Grill Grates

• A buildup of burnt, stuck-on debris will prevent pretty grill marks and lead to sticking.
• Clean thoroughly with a stiff grill brush before and after each use.

Neglecting to Soak Wooden Skewers

• Wooden corn skewers can burn and break apart unless soaked before using.
• Soak bamboo skewers in water for at least 30 minutes first for safe grilling.

Grilling Too Many Ears at Once

• Overcrowding the grill causes the temperature to drop drastically. This leads to poor charring and uneven cooking.
• Grill no more than 4-6 ears of corn at a time to maintain heat. Cook in batches for larger groups.

Not Heating the Grill Enough in Advance

• You need very high, direct heat around 400-500°F to char the corn properly.
• Always preheat the grill for 15-20 minutes beforehand.

Grilling Too Long After Husks Are Removed

• The corn can dry out quickly once the protective husks are peeled away.
• Only grill for 8-10 minutes more after removing husks for the perfect char.

Brushing on Butter Too Soon

• Butter can burn if brushed on before the corn is mostly cooked.
• Wait until after turning the corn once or twice before basting in butter.

Avoiding these all-too-common grilling mistakes ensures your corn on the cob turns out sweet, smoky, and tender every time you barbecue. With the right techniques, you’ll be an expert corn griller.

How to Grill Corn in the Oven

You can get beautifully charred corn using your oven’s broiler if you don’t have an outdoor grill. Adjust your technique slightly, and your corn on the cob will taste like it just came off the barbecue. Here’s how to “grill” corn in the oven:

Adjust Oven Rack Position

• Place the oven rack either in the highest or second highest position so the corn will be closest to the broiler.
• Line a rimmed baking sheet with foil for easy cleanup.

Turn on Broiler to High

• Switch the oven to broil on high heat. This uses intense overhead heat to mimic grilling.
• Allow the broiler to fully preheat for best results.

Partially Husks Corn

• Peel back the husks, remove silk, then re-cover the corn with the husks.
• Leave the stalk end uncovered so some heat reaches inside.

Broil 5 Minutes

• Place corn directly on oven rack or baking sheet under hot broiler for 4-5 minutes.
• Turn corn over halfway through. Husks will start to char.

Remove Husks and Broil 3 More Minutes

• Remove all the husks and brush corn with olive oil or melted butter.
• Broil oiled corn for 2-3 more minutes until browned in spots.

Finish with Toppings

• When done, remove corn from oven and add any desired toppings like melted butter, cheese, or spices.

With the right technique, broiled corn can develop that delicious charred flavor and caramelized kernels just like grilled. Try this easy oven method for indoor barbecue-style results.

How to Microwave Corn on the Cob

Craving that sweet taste of summer corn but don’t have time to grill or broil? Microwaving is actually a quick and easy way to cook corn on the cob that’s tender and flavorful. Follow these steps:

Husk the Corn

• Shuck corn completely and remove all silk strands. The husk and silk can burn in the microwave.
• Rinse cleaned ears under cool water to freshen.

Add Water

• Fill a microwave-safe baking dish with about 1/4 inch of water. This creates steam to cook the corn.
• Place ears in dish, making sure water doesn’t fill cob ends.

Cover Loosely

• Cover the dish with a paper towel or vented plastic wrap to contain steam. Don’t seal tightly.
• The coating shouldn’t press on the corn directly.

Microwave 3-4 Minutes

• Microwave corn ears on high for 3 minutes for 2 ears, 4 minutes for 4 ears.
• Rearrange and rotate ears halfway through.

Check Doneness

• Kernels should be bright yellow and release fluid when pierced with a fork.
• Microwave 1 minute more if needed.
• Let stand 2 minutes before adding any butter or seasonings.

The key to microwaved corn on the cob is the steam created by the water in the dish. In just minutes, you can have tender, juicy corn ready for your favorite toppings.

How to Grill Corn in the Husks

Leaving the green husks on while grilling imparts wonderful smoky flavor to the corn inside. Here are some tips for grilling corn in the husk:

Soak the Ears First

• Before grilling, place the unpeeled ears of corn in water for 15-30 minutes.
• Soaking adds moisture and prevents drying out.