Once you learn how to grill corn on the cob, you will never want to cook sweet corn any other way. It is an easy way to enjoy the taste of summer with very little effort.
Crisp and tender corn on the cob that has a slight smoky flavor that pairs perfectly with the sweetness of the corn. You can cook it directly in the husk or grill it after it is shucked.
Either cooking method will provide with with sweet corn that turns out perfect every time!
However, you may be thinking to yourself, is it really that much better than boiling or steaming sweet corn. Although the answer is yes, there are other advantages of cooking it on the grill.
Why You Should Grill Corn on the Cob
1. The Taste
As mentioned above, the grill provides the corn with a slightly smokey flavor when it cooks. However, not only does it provide great flavor, it also enhances the sweetness of the corn itself. Add a little butter and salt and you will have the best sweet corn that you have ever tasted!
2. You Don’t Have To Heat Up The House
Most of us will be enjoying the taste of fresh sweet corn during the hot summer months. And that means the kitchen can get hot very quickly if boiling or steaming the corn in the kitchen.
Because you are likely to be grilling hot dogs, hamburgers, steaks, or chicken on the grill anyway, why not use the extra space for your sweet corn?
3. Less Mess
Because you can cook the corn on the cob while it is still the husk you will have less mess than if you tried to shuck it.
Once it is finished cooking, simply pull the husk back and everything, including the silk will easily pull off of the kernels. Then you can use the husk as a handle when eating!
Although this is my preferred method of grilling sweet corn, I have also included how to cook it after it has been shucked. Either way, the flavor of the corn is much better when it is cooked on a grill!
How To Grill Corn on the Cob
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 2-4 ears of sweet corn on the cob
- Olive oil (only if grilling the kernels outside of their husk)
For Serving
- Unsalted butter
- Salt, to taste
INSTRUCTIONS
1. How To Grill Corn in The Husks
If you are going to be grilling using my preferred method, you must plan a little in advance. That is because the corn will need to soak in water prior to being put on the grill.
Start by peeling back the outer layer of the husks of the corn. Definitely remove any loose leaves, and then remove 1-2 of the outer layers.
However, you will want to have some of the husks left on the cob, as this will help the corn steam and remain super moist. Be sure to leave the stem intact as this holds the husk in place.
If the silk is protruding from the top of the cobs, use kitchen scissors and trim it off. This will prevent the silk from flaring up during the cooking process.
Soak The Corn In Water
Before the corn on the cob can be placed on the grill, you must soak them in water. Place the corn in a sink or large bowl of cold water. You want them to be mostly submerged, therefore, you may need to add a little weight on top.
Use something simple, such as a dinner plate and a bowl placed on top as the weight. Let the corn soak for at least 45 minutes before cooking.
When you are ready to grill the corn, heat the grill on medium-high heat. Once hot, remove the corn on the cob from the water and shake off any excess water.
Place the soaked cobs on the grill and cook for approximately 15-20 minutes. Using a long pair of grilling tongs, turn the corn once the side that is placed directly on the grill grate begins to char.
Then continue to turn the cobs until the outer husk chars on all sides at least 75% of the way. Remove the corn from the grill and place it on a platter.
Once the husk is cool enough to handle, peel off the husks and silk. It should come off very easily. Serve immediately with butter & salt.
2. How To Grill Corn on the Cob Directly On The Grill
If you prefer to grill the corn directly on the grill, or have purchased corn that is already husked, follow the instructions below. Although I prefer to use the above method, this is a faster way to get the corn cooked and on the table.
For this method, you will want to place the grill over medium heat. A little lower temperature is required because the kernels will be cooked directly on the grate.
While the grill heats up, remove the husks and silk from the corn. You can also remove the stem if you prefer.
Then rub olive oil all over each piece of corn. Place the oiled corn directly on the grill and cook 10-15 minutes turning frequently to prevent too much char from developing on one single side.
Remove the corn from the grill and serve immediately with butter & salt.
Frequently Asked Questions
1. Do I have to soak the corn in the husk or can I put it directly on the grill?
If you are grilling corn on the cob in the husk, you must soak it in water first. Otherwise you risk the husks catching on fire as it cooks.
2. Do I use direct or indirect heat if using a charcoal grill?
If you are using a charcoal grill, it is best to first place the corn on the side with indirect heat. Then as you begin to cook the corn on the cob, you can move the corn closer to the heat source if needed.
3. How do I store and reheat leftovers?
If you have any leftovers, store the corn in a covered container in the refrigerator for up to 3 days. Then when you go to reheat it, it is best to use a steamer.
However, you can also cut the corn off the cob and heat the corn in a skillet or sauce pan. Or turn it into this delicious Skillet Corn recipe. Or cut it off the cob and freeze it for the next time you make Shepherd’s Pie or this Easy Chicken Pot Pie recipe.
Enjoy! Mary
Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page
To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com
Grilled Corn on the Cob
Crisp and tender corn on the cob that is cooked on a grill for that slightly smoky flavor that pairs perfectly with the sweetness of the corn. Cook directly in the husk or grill it once it is shucked.
Ingredients
- 2 ears of sweet corn on the cob
- 1/2 tablespoon olive oil*
For Serving
- Unsalted butter
- Salt, to taste
Instructions
To Grill Corn in The Husks
- Place the corn in a sink or large bowl of cold water and let them soak for at least 45 minutes.
- When you are ready to grill the corn, heat the grill on medium-high heat. Once hot, remove the corn on the cob from the water and shake off excess water. Place the soaked cobs on the grill and cook 15-20 minutes, turning to char the outer husk on all sides at least 75% of the way.
- Remove the corn from the grill. Once the husk is cool enough to handle, peel off the husks and silk (it will come off easily) and serve with butter & salt.
To Grill The Corn Directly On The Grill
- Place the grill over medium heat.
- Remove husks and silk from the corn and rub olive oil all over each piece of corn.
- Place oiled corn directly on the grill and cook 10-15 minutes turning frequently to prevent too much char on one side.
- Remove the corn from the grill and serve with butter & salt.
Notes
Olive oil is only used if you are husking the corn and placing the kernels directly on the grill.
Recipe provided by iCookfortwo.com