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A complete guide on making grilled corn on the cob – you’ll learn tips & tricks to buy, clean, and grill on the grill, in foil, or on the stove.
There’s something about grilled corn on the cob that just screams summer. Maybe it’s the sight of the butter and salt as it melts over the hot corn, or perhaps the smell of the barbeque fills the air. No matter what it is, grilled corn is a must-have for any summer meal!
This guide will show you how to grill up some delicious corn on the cob directly on the grill, on the stove (for a charred effect), or grilled in foil with butter and seasoning. The foil method is excellent if you’re short on time or cooking for a large crowd.
Use the table of contents below by clicking expand to jump to the sections you want simply.
Fresh Corn Buying Guide
The best time to buy fresh corn is in the summer when it’s in season. Look for ears of corn that are bright green and have tight, dry husks.
Avoid ears of corn that have brown or discolored leaves, as this is a sign that the corn is past its prime.
To check if the corn is fresh, peel back the husk and look at the kernels. They should be plump and either milky white or vibrant in color. If they’re shriveled or have brown spots, put that ear of corn back and keep looking!
How To Shuck Corn
If you’re unfamiliar with shucking corn, don’t worry – it’s easy! Start by peeling back the husk. You can do this by hand or use a knife to help you.
Once the husk is off, remove the silks from the corn. Remove the long threads of silk attached to the kernels.
Pull them off, and then rub your hand over the ear of corn to remove any remnants. The silks will come right off; if stubborn ones refuse to budge, you can use scissors to snip them away.
For grilled corn, you can either remove the husk altogether or leave it on to protect some of the corn from charring.
If you leave the husk on, pull it back up to cover the kernels.
Pre-Soaking Corn
It’s a good idea to pre-soak the corn before grilling, which can help it cook more evenly. To do this, simply place the ears of corn in a large bowl or pot and cover them with cold water. Let them soak for a minimum of 30 minutes or up to 8 hours to get the husks thoroughly saturated before draining and proceeding with the recipe.
Now that you know how to select, soak and shuck your corn, it’s time to fire up the grill!
Step By Step Instructions
Grilling On The Grill
Preheat your grill to medium-high heat (375 to 400°F or 190 to 204°C).
While the grill is heating up, go ahead and prep your corn. If you’re pre-soaking, drain the corn and give it a good shake to remove any excess water.
Corn can be grilled with or without the husk attached. Leaving the husk on (with the silk removed) will act as a steamer and keep it from drying out.
For some charring on your corn, just leave some corn exposed to get that nutty flavor.
Place the ears of corn on the grill, close the grill, and cook for 15-20 minutes, turning every few minutes to ensure that all sides get evenly cooked.
The best way to tell if your corn is done is to use a knife to pierce one of the kernels. If the knife slides right off, it’s ready! Give it a few more minutes on the grill if it’s still tough.
If the kernels start to dent inward, they’re getting overcooked.
Grilling Corn in Foil
If you’re looking for an even quicker way to grill corn, try grilling it in foil! This is a great method if you’re feeding a crowd as it won’t require flipping, and it cooks with the butter for easy serving.
To grill corn in foil, simply place the ears of corn on a large sheet of foil. Add butter, salt, and any other seasonings you like.
Then, fold up the foil so it’s sealed around the corn.
You can wrap the corn individually so guests can grab what they want or in groups of several ears.
When placed on the grill, the foil packet acts as a steamer, and the butter and seasoning will create their sauce.
Place the foil packet on the grill, close it, and cook for 15-20 minutes, or until the kernels are cooked through.
To Test For Doneness – Pull back the foil to look at the corn. The kernels should look plump similar to being boiled or steamed. You can also use a knife to pierce one of the kernels. If the knife slides right in, it’s ready! Give it a few more minutes on the grill if it’s still tough.
Grilling Corn on The Stove
If you don’t have a grill, or it’s not grilling weather, you can still make this recipe! Just heat a grill pan on the stove over medium-high heat.
Cook the corn in the same way as directed in the recipe, turning every few minutes until all sides are evenly charred.
Serving
Cook the corn in the same way as directed in the recipe, turning every few minutes until all sides are evenly charred.
There you have it – everything you need to know about grilling up some delicious corn on the cob! So what are you waiting for? Fire up your grill and get cooking! Your taste buds will thank you!
Corn Grilling Hacks
For Easy Flipping
To make flipping your corn super simple, tie your husk back (to use as a handle or push a dowel through the bottom.
Then place them on the edge of the grill.
When you’re ready to turn, you can easily grab the handle you made for yourself and flip!
Keeping Husks In Place
To keep your husks in place, remove a piece of husk, cut it into strips and use it to tie the husks to the corn.
This method will help keep them from catching fire and spreading ash around the grill.
Removing Corn From The Cob
There are a lot of innovative tools for removing corn from the cob (paid link) specifically designed for removing corn kernels. They can save a lot of time if you want to remove the kernels from multiple cobs, but it can be easily done with a knife.
To remove the kernels from corn on the cob, hold the cob in one hand and use a sharp knife to cut down the length of the cob. Be sure to angle your knife so you’re only cutting through the kernels, not the cob itself. Once you’ve cut through the kernels, they will fall right off.
To keep the corn steady, cut the tip off the cob so it can sit flat on the board.
Making Ahead
This recipe is best enjoyed freshly made. However, if you need to make it ahead of time, it can be done in several ways.
On The Cob
Grilled corn on the cob can be stored in the fridge for up to three days. Simply place the ears of corn in a resealable bag or container and pop them in the fridge. When ready to enjoy, reheat on the grill or in the microwave until warmed through.
Off The Cob
Remove the corn from the cob and then store it in an airtight container for up to three days.
When you’re ready to serve, reheat on the stove or in the microwave until warm.
Erren’s Top Tips
- If you can find fresh corn, use it! Fresh corn is always the best and will give you the finest flavor. Frozen will work in a pinch if you can’t find fresh corn. Just be sure to thaw it completely before grilling.
- Pre-soak your corn for more evenly cooked kernels.
- Grill over medium-high heat to caramelize the sugars.
- To test for doneness – use a knife to pierce one of the kernels. If the knife slides right in, it’s ready! Give it a few more minutes on the grill if it’s still tough.
- Add butter and salt while the corn is hot off the grill for maximum flavor!
FAQs
Can You Grill Frozen Corn?
Yes, you can grill frozen corn! Just be sure to thaw it first by placing the ears of corn in a bowl of cold water for about 15 minutes. Once they’re thawed, proceed with the recipe as normal.
How Do You Thaw Frozen Corn?
Place the frozen ears of corn in a bowl of cold water for about 15 minutes. Once they’re thawed, drain and shake off any excess water.
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Recipe
Grilled Corn on The Cob
Ingredients
- 4 ears of corn (with or without the husk – silk removed)
- 4 tablespoons butter
- salt & pepper (to taste)
Instructions
- Soak the cleaned corn (with or without the husk removed) covered in water for 30 minutes to 8 hours. Remove the corn from the water and shake off the excess.
To Grill Directly On Grill
- Preheat the grill to medium-high heat.
- Place ears of corn on the grill and cook 15 to 20 minutes, turning every five minutes or so.
- Once the corn is cooked to your liking, remove it from the grill, peel off the husks and serve with butter, salt & pepper.
- Serve coated in butter, salt, and pepper.
To Grill in Foil
- Preheat grill to medium-high heat.
- Place the ears of corn on a large sheet of foil. Add butter, salt, and any other seasonings you like. Then, fold up the foil, so it’s sealed around the corn.
- Place the foil packet on the grill, close it, and cook for 15-20 minutes, or until the kernels are cooked through.
- Carefully open packets – the steam will be hot. Coat the corn in the butter mixture before serving.
To Grill On The Stove
- Preheat a grill pan on the stove over medium-high heat. Place ears of corn on the grill pan and cook 15 to 20 minutes, turning every five minutes.
- Serve coated in butter, salt, and pepper.
Tips
- If you can find fresh corn, use it! Fresh corn is always the best and will give you the finest flavor. If you can’t find fresh corn, frozen will work in a pinch. Just be sure to thaw it completely before grilling.
- Pre-soak your corn for more evenly cooked kernels.
- Grill over medium-high heat to caramelize the sugars.
- To test for doneness – use a knife to pierce one of the kernels. If the knife slides right in, it’s ready! If it’s still tough, give it a few more minutes on the grill.
- Add butter and salt while the corn is hot off the grill for maximum flavor!
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