Best Grilled Corn On The Cob (2024)

FAQs

Does corn on the cob need to be soaked before grilling? ›

Removing Silk: You don't HAVE to remove the silk before you grill, but I recommend it. Soaking: Don't skip the soaking! Not only will the corn/husks soak up some of that moisture, but it will also help prevent the husks and corn from burning.

The three main ways to grill corn are with the husk on, husk off, or wrapped in aluminum foil. Grilling with the husk on is the best way to retain the corn's natural moisture. Only grill corn for around 15 minutes until the kernels are plump, otherwise it will dry out.

You can simply place whole cobs in the husks on a medium-hot grill, and cook them for 15 to 20 minutes, turning them occasionally. The husks will char all over (and — fair warning — get a little messy), but the corn itself won't brown or char at all; it essentially steams in the husk.

If the husks are dry, peeling or turning yellow, the corn will need a soak first. Soak the whole, un-shucked ears in warm water for 10 minutes before proceeding. This helps rehydrate the husks and keeps the corn from drying out and burning on the grill.

Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.

Place the corn directly over a very hot fire, and grill, turning occasionally, until it's charred and cooked through, about 10 minutes total. Serve immediately with flavored or plain butter and salt.

The best way to tell if corn on the cob on the grill is done is to press against the kernels with your finger or with a blunt-edged object like the back of your grilling tongs. The kernels should be tender and should compress slightly. Undercooked kernels will be hard to the touch.

Allow the corn to soak for 10 minutes or up to 8 hours. Grill the corn. Remove the corn from the bucket and shake off any excess water. Place the corn directly onto the hot grill grates (still covered by the husk) and grill for 15-20 minutes, turning the corn every 5 minutes for even cooking.

A note about this method: It's easy to overcook grilled corn this way. Those grill marks look delicious, but when they're on a majority of the kernels, the corn becomes dry. For the best texture and flavor, cook the corn just until light char marks form and the kernels are bright yellow.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.

Is it better to grill or boil corn? ›

Also, the husks charred, giving the corn all the bold, smoky flavor of grilling without the drying or burned bits. If you don't have a grill, boiling corn in salted water is a great alternative. You won't get that charred flavor, but the kernels will be plump, juicy, and perfectly salted.

The foil traps the steam and corn juices to keep the ears from drying out so there's no need for pre-soaking the corn. On hot summer days, you can avoid turning on your stove by cooking foil-wrapped corn outside on the grill. Cooking corn in foil requires hardly any prep and is the easiest method.

Grilling corn in the husk is a fool-proof way to keep them from drying out—the husks act as a protective layer that keeps moisture in the corn. I've read that I should peel back the husk, remove the silk, and fold the husk back into place before throwing the corn on the grill. For me, this is fussy and unnecessary.

Remove your corn cobs from the freezer. Do not thaw them; they can go straight on the grill frozen. Coat each corn cob in olive oil with a silicone basting brush, then place corn directly on the hot grill grates. Shut the lid to the grill and allow your corn to cook.

The thinking behind soaking unhusked corn before grilling is that it will prevent the husks from burning. In our tests, we found that even after ten minutes in water, the corn's husk still charred up and tasted nearly identical to the previous test.

Yes, if you don't have time to soak the corn husks in water or want to skip that step, shuck the corn completely, then place the corn directly on the grill “naked.” Cook for 15-20 minutes or until the corn is tender and has a little char. Why is my grilled corn dry? This is likely caused by grilling corn for too long.

After testing all of these methods for cooking corn on the cob, grilling them in their husks was the clear winner. The husks helped steam the corn, keeping it moist and preventing it from drying out. Also, the husks charred, giving the corn all the bold, smoky flavor of grilling without the drying or burned bits.