Using the grill is one of our new favorite ways to cook corn! Grilled corn on the cob will be your go-to side dish this summer.
New Favorite Cooking Method
Summertime is notorious for being “grilling season”. We like to grill meats like steak, chicken, and burgers, but we also like to grill vegetables like asparagus or zucchini. A new one we tried recently was corn!
Have you ever grilled corn before?! We typically boil it or microwave it if we’re in a pinch. Both are delicious, but NOTHING beats the amazing charred smoky flavor that comes from throwing it on the grill.
Once you’ve grilled the corn, you can enjoy it as a side (which is what we typically do), or you can cut it off the cob and enjoy it in salads, tacos, or burrito bowls. However you decide to enjoy it, you won’t want your corn cooked any other way!
Choosing the Best Corn on the Cob:
When trying to find the best corn cobs, try not to peel back the husk as it dries out the cob and exposes the cob to fungi. Instead, look for ears that are bright green.
The husk should be tight and the silk should be moist and soft. Use your fingers to feel for plump kernels through the silk covering. Finally, the weight of the ear should match the size.
They are best when fresh off the corn stalk. If you see a roadside stand or farmers market, that is the place to go to get the freshest corn.
Buy in season. Even the corn at the grocery store is pretty fresh than other times of the year. And it is definitely less expensive. Just last week my local market had ears for 10 cents each.
Confession: Even though fresh is the best, I don’t always run to the market each time I want corn on the cob, nor is it always available. So when the corn is selling at great prices I’ll buy several ears to keep in the freezer.
How to Grill Corn
There are a few different methods for grilling fresh corn, but we’ve found that the easiest way is to grill it without the husk, directly on the grill. Plus, it gives the corn a delicious charred flavor!
PREP. Preheat grill to medium heat. While grill is preheating, remove husks and silk from the ears of corn.
GRILL. Spray each piece with olive oil spray and place on grill. Cook for 10-12 minutes making sure to rotate occasionally.
FLAVOR. As soon as corn cobs are removed from grill, brush with butter, salt and black pepper. I tend to enjoy that classic seasoning combination. However, I have tasted some delicious flavors on corn cobs such as:
- Garlic Butter
- Chili Powder, Lime, and Cotija Cheese
- Cinnamon and Sugar
- Lemon and Dill Butter
- Red Pepper Flakes
Alternate Grilling Methods
- Wrapped in the husk: This method will produce a juicier ear of corn as the husk will help keep moisture in. You can either remove the silk strands before grilling or after. I usually remove them prior to grilling.
- Peel back the husks making sure to leave them attached to the cob. Remove the silky strands and smooth the husks bak around the sob.
- Soak the cobs: The corn husks tend to be dry and you don’t want them to burn while being grilled. (a little char is ok though) Presoak the cobs in a pot of water for at least 30 minutes. This will moisten the husks enough for them to withstand the heat, and add a little extra moisture to steam the corn with.
- Wrapped in Aluminum Foil: Instead of wrapping the cob with the husk, you wrap it with foil. This method works really well for frozen corn on the cob when you no longer have the husks to use.
Note: If you like a little bit of char on the cobs themselves you can remove the husk, or foil, after the allotted cook time and briefly char the cobs directly on the grill. This will only take 4-5 minutes to rotate the cob so it is evenly charred.
Additional Tips + Leftovers
Brining corn on the cob: Another way to infuse flavor to the cobs is by brining them first. This can be done no matter what method you use to grill the corn cobs. Fill a pot with 1 gallon of water and ¼ tsp salt. Place the shucked cobs into the water to soak. They’ll need at least 30 minutes for the brine to be effective. You can soak them for up to an hour, but not longer. After an hour the salt water will begin to have a negative impact on the corn.
Leftovers: You can use a knife to cut the kernels from the cobs and STORE them in an airtight container in the fridge, or you can wrap the cobs with foil and keep them in the fridge. Reheat the kernels in the microwave.
To reheat the cobs: Preheat the oven to 350°F. You can wrap the cobs in foil before playing them in the oven, or even place the cobs wrapped in their husks into the oven. Cook for 5-7 minutes or until warm throughout.
For more of our favorite corn side dishes, try:
Grilled Corn on the Cob Recipe
- 4 ears of corn
- olive oil spray
- salt and pepper to taste
- Preheat grill to medium heat.
- While grill is preheating, remove husks and silk from the ears of corn.
- Spray each piece with olive oil spray and place on grill.
- Cook for 10-12 minutes making sure to rotate occasionally.
- As soon as corn cobs are removed from grill, brush with butter, salt and pepper.