How to grill corn on the cob: 3 ways! Try each of these fail-safe ways to toast the best treat of the summer.
Got a load of summer corn? The grill is the absolute better way of cooking it, in our opinion. Of course you can cook it on the stove or even in the microwave. But grilling imparts a charred, smoky flavor that’s utterly irresistible. How to roast corn on the cob? Should it be scaled and placed on the grates? Place in aluminum foil or grill directly in the bowls?
Finding the perfect method for grilling corn takes some trial and error. Here are three different methods, each with advantages and disadvantages! Each method is a little different and gives a slightly different taste. Here’s an overview, then scroll down for the details:
- Corn grilled on the grills: The fastest! It also gets the most charred flavor from the grill
- Grilled corn en papillote: The easiest! It comes out very moist but doesn’t have much grilled flavor
- Grilled corn in the husk: Takes a little longer, but tastes great! It is both wet and charred
And now… how to roast corn on the cob!
How to prepare grilled corn on the cob: the best way! This easy method brings out charred, smoky, tender, and sweet. This is our favorite way of cooking it, but it dries out more than the next two methods.
- Preheat grill to medium heat: it is 375 to 450 degrees.
- peeling corn or tie the leaves into a handle (see recipe).
- Rub in the oil light on all ears.
- Grill the cobs directly on the oven racks Flip until black on all sides, 12 to 15 minutes.
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Here’s an easy way to cook corn on the cob: grilled corn en papillote! Wrap it in foil and you don’t have to do anything while you grill the rest of the meal. This way the corn will be the wettest but will have less smoky grilled flavor.
- Preheat a grill on medium: it’s 375 to 450 degrees Fahrenheit.
- Place the corn on aluminum foil and season. Rub it with olive oil, cover it with salt and pepper and then put a few knobs of butter on top.
- Wrap the corn loosely in aluminum foil. Poke a few holes in the foil to allow air to escape.
- Grill for 20 to 25 minutes turn occasionally until light yellow.
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Grilling corn in the husk is a unique method that is totally worth trying! It’s easy and makes for a deliciously chewy, sweet flavor. It takes a little longer, but the flavor is like a combination of the two methods above: It comes out moist with a subtly charred flavor.
- Remove the silk. Remove the pods, remove the silk from the corn, and then pull up the pods.
- Soak the corn on the cob for 20 minutes. This will prevent them from catching fire.
- Preheat grill to medium heat: it is 375 to 450 degrees.
- Grill for 20 to 22 minutes. Rotate them to achieve even blackening on the outside of the shell (test to see if this has happened by checking a cob to make sure it’s light yellow).
Get the recipe
Ways to serve grilled corn
Once you’ve grilled your corn, there are so many ways to serve it! Here are some of our best ways to flavor and serve corn on the cob:
- Mexican Grilled Corn: This Elote recipe has an irresistibly creamy sauce and is coated in crumbly cheese
- Butter and Old Bay: This famous seafood condiment pairs perfectly with corn (store-bought or homemade)
- Experienced ranch: Whip it up with butter or sour cream and ranch seasoning!
- Grilled lamb’s lettuce: Cut off the cob and prepare this savory grilled corn salad
- Lamb’s lettuce: Prepare an elote salad with Mexican flavors of grilled corn
- 8th corn on the cob
- olive oil
- butter and salt to serve
- Preheat: Heat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- On the grids: Shell the corn by peeling and holding the outer layers one at a time, face down, away from the cob. When you’re done, use kitchen twine or twine to tie the leaves together. This step is optional; It’s a natural handful to eat the corn. Otherwise just peel the corn. Using your hands, rub the oil evenly over each cob. Place the corn directly on the cooking grates and cook until it begins to blacken, then flip. Cook until black on all sides, about 12 to 15 minutes total. Serve immediately with butter and salt, and use the bound peels as a handle for easy tasting.
- In slide: peeling corn. Place each ear of corn in a sheet of aluminum foil. Rub with olive oil and sprinkle with salt and pepper. Garnish with a few fine knobs of butter (½ tablespoon per packet). Seal the foil around the corn, sealing the edges at the top but not too tight. Punch a few small holes in each packet. Place packets on cooking grates and grill for 20 to 25 minutes, turning occasionally, until corn is light yellow and cooked through.
- In bowls: Remove any loose husks from the corn cobs. Shell the corn by peeling and holding the outer layers one at a time, face down, away from the cob. Remove the silk and then put the pods back on the corn (this can be a little messy). Soak the corn on the cob in cold water for at least 20 minutes to prevent burning. Place the corn directly onto the cooking grates and cook until the husk turns black, then flip. Cook for a total of 20 to 22 minutes until the corn is tender. To check if it’s done, remove the husk from one corn to make sure it’s light yellow and cooked to the bottom of the cob. Serve immediately with butter and salt.
- Category: garnish
- Method: Goal
- Kitchen: Summer
- Diet: vegetarian
Keywords: How to roast corn on the cob
