Few things say summer quite like corn on the cob sizzling on the grill. It’s sweet, smoky, a little charred around the edges and practically made for a backyard barbecue or tailgate! Best of all, it doesn’t require much effort. Whether you keep the husks on or take them off, a few turns over the heat are all it takes to transform fresh corn into a crowd-pleasing side. Here’s how to grill corn on the cob.
Husk On or Husk Off?
Here’s the big question: Should you grill corn in its husk or remove it first? Both methods work, but they produce slightly different results.
Keeping the husk on helps protect the kernels and trap moisture, resulting in tender, juicy corn. Peel back the husk and remove the silk before grilling if you want, then pull the husk back over the ear. For more direct heat and deeper char, remove the husk and silk completely. You can also split the difference by pulling the husk back, removing the silk, and leaving it attached at the base.
Grill It Over Medium-High Heat
Preheat your grill to medium-high heat, around 400 to 450 degrees Fahrenheit. If you’re grilling husked corn, lightly brush the ears with oil or melted butter before placing them directly on the grates.
Grill the corn for about 10 to 15 minutes, turn it every few minutes so the kernels cook evenly and develop plenty of golden-brown spots. (Keep an eye on it! A little char adds delicious smoky flavor, but you don’t want the kernels to burn before the inside becomes tender.)
If you’re cooking with the husk on, give the corn about 15 to 20 minutes, turning occasionally. The husks will become charred and papery on the outside while the corn steams gently inside. Once the kernels are bright, tender and juicy, they’re ready to come off the grill.
Do You Need to Soak Corn?
You’ve probably heard that corn should be soaked in water before it hits the grill, but it’s not a requirement.
Soaking can help keep the husks from burning and add a little extra moisture when cooking corn in the husk, but it’s not necessary for husked corn. If you’re short on time, you can skip the soak and get straight to grilling!
Don’t Stop at Butter
There’s nothing wrong with classic butter, salt and pepper, but grilled corn is a perfect opportunity to get creative. Try garlic butter with fresh herbs, chili-lime seasoning or a sprinkle of Cajun spices. Parmesan and chopped parsley add a savory twist, while an elote-inspired combination of mayonnaise, lime, chili powder and cheese turns corn into a centerpiece-worthy side.
For a game day party, set out a few toppings and let everyone build their own. Why settle for one flavor when you can try them all!
Serve It Hot
Grilled corn is best served shortly after it comes off the grill, while the kernels are still warm and juicy. Serve the ears whole alongside burgers, ribs or grilled pork, or cut the kernels from the cob and toss them into a salad, salsa or taco filling. However you serve it, grilled corn proves that a great barbecue side doesn’t have to be complicated.
Here’s a couple of our favorite recipes for you to try!
Samuel Adams Boston Lager Beer Butter Grilled Corn
1 bottle Samuel Adams® Boston Lager
6–8 ears of sweet corn
2 sticks unsalted butter, softened
1 bunch chives
Pour one bottle of Samuel Adams® Boston Lager in a sauce pan, and reduce about half way.
In a mixing bowl, add the beer to the softened butter. Add chives, and mix ingredients together well.
Cover beer, butter and chive mixture with plastic wrap, and refrigerate until it is cold and reformed, about 45 minutes.
Grill corn, and slather with the beer butter.
Grilled Street Corn (Elotes)
4 ears of corn
1 cup mayonnaise
1 packet La Preferida Organic Taco Seasoning
1/4 cup cilantro, topped
1/3 cup queso fresco, crumbled
1 lime, quartered
2 tablespoons olive oil
Preheat grill to medium/high heat.
Shuck corn or pull back leaves to make a handle. (Optional: tie the leaves with cooking twine.)
Lightly brush olive oil on each corn cob.
Place on grill and cook 12-15 min, turning occasionally, until the whole cob is roasted.
Generously spread mayonnaise on each corn cob. Sprinkle with cheese, cilantro, taco seasoning, and lime to taste.