By Frederick Schramm
Grilled corn on the cob is an essential part of any solid cookout! Today we’ll show you how to grill corn on the cob successfully every time.
As a kid growing up we always had a garden and that meant that fresh food was usually on the table. I remember picking strawberries and eating until I was sick (true story!). One of my favorites from the garden is sweet corn. It seemed like it took forever to grow. I remember that it would tower over me before it was ready to be picked. The wait was always worth it though. More than once I made an entire meal out of corn.
Grilling the Corn on the Cob
Back then, we usually cooked the corn in a pot of boiling water. It was quick and always delicious this way, but I remember how it would heat the house up too! It wasn’t until I was a teenager that I learned how to grill corn on the cob.
Our neighbor would hire us boys to help out with his parties and family reunions. We would set up a pit with cement blocks and huge grates over the charcoal, right in the driveway. We would cook the corn and ribeye steaks on these big make-shift pits. It wasn’t uncommon to grill up 12-15 dozen ears of corn and somewhere around 100 ribeye steaks. I just fell in love with corn cooked this way. That char on the edges gives it a flavor that you can’t get anywhere else. Look up the Maillard Reaction!
Keys to Success
Grilled corn on the cob is pretty straightforward. However, one of the keys is the corn itself. Fresh corn will always taste sweeter. And when I say fresh I mean, go to a farmer’s market, get some fresh-picked corn and cook it that night. The enzymes in sweet corn start to break down the starch almost immediately after picking. In the first 24 hours, sweet corn will lose about 1/2 of its sweetness.
Another key is to soak the corn in water. The water helps steam the corn in the husk as it cooks. We used to soak overnight in 50-gallon drums. Today, I don’t think it is necessary to soak that long, a few hours is usually enough. I put them on the grill over med-high heat and rotate occasionally until the husks are charred all the way around. Peel the husks and serve your grilled corn on the cob with plenty of butter and salt and pepper.
Grilled Corn On The Cob
Grilled corn on the cob is an essential part of any solid cookout! Today we'll show you how to grill corn on the cob successfully every time.
- Prep Time
- 3 hours
- Active Time
- 20 minutes
- Total Time
- 3 hours 20 minutes
- Servings
- 6 people
- Courses
- Lunch or Dinner, Side Dish
- Cuisine
- American
- Estimated Cost
- $3
Equipment
Instructions
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Start your grilled corn on the cob by placing the corn (husks on) in a bucket. Fill with water until the corn floats. Let soak for 2-3 hours. You really can't over-soak, so put it on in the morning and place it in the shade until you're ready to cook.
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Pre-heat grill to med-high heat, about 425-450°F. Place the corn (husks on) on the grates and close the lid. Check about every 5 min and rotate until all sides have a nice char.
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Check for doneness of your grilled corn on the cob by peeling back a little of the husk and poke a kernel with a fork or toothpick. They should be tender and pierce easily. They should not be mushy or tough.
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Once they're done remove them from the grill with gloves. Be careful, they will be hot! Remove the husks and serve with butter, salt, and pepper.
Notes
Tip: if the corn itself doesn’t have enough grill marks simply place them on the hot grill grates for one minute on each side.
Nutrition:
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Tip: check out our outdoor cooking article for more BBQ tips!
What is your favorite way to make grilled corn on the cob?
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