The Ultimate Grilled Corn on The Cob! Learn how to make the absolute best sweet corn on the grill.
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The Ultimate Grilled Corn On The Cob
Picture this: it’s the end of the summer, and sweet corn is at its peak. In an effort to be a purist, you decide to prepare some by way of a common summertime cooking method: grilling. Yet, after charring the vibrant kernels over the open flame, slather each cob with butter and given them a generous sprinkling of sea salt, you find that with each bike, kernel residue becomes unbearably stuck in your teeth. Each bite that should be glorious ends up being a battle of dislodging remnants of that sweet corn from your mouth.
If this sounds familiar, I’m here to tell you that it doesn’t have to be this way! Read on to learn more about my recipe for the ultimate chard corn on the cob, that you won’t be able to stop eating!
Thing To Avoid When Grilling Corn On The Cob
There are a number of mistakes that people make when grilling corn on the cob:
- Peeling the whole cob. By placing cobs of corn directly on the grill, thus allowing the tender kernels to directly come in contact with high heat, you’re running the risk of overcookinf the kernels. Once sweet corn is at its peak, it should truly need minimal cooking to become perfectly cooked. I only removing a silk, and keeping the green exterior leaves intact, you’re providing a barrier between the corn on the grill, allowing the corn to slightly steam and it’s on leaves.
- Not soaking the corn cobs. Soaking each cob, after the silks have been removed and the greens folded back over the cob, you’re adding additional moisture that may have been lost in the corn cob’s journey from the field to your home. A quick soak before putting them over high heat once again for there’s the corn‘s ability to steam and its own leaves.
- Cooking the corn over too high heat. As previously mentioned, right sweet corn shouldn’t need long cooked times or high heat. Once the kernels are bright yellow, they’re ready!
How To Make The Ultimate Grilled Corn On The Cob
- Gently peel back the green leaves from each corn cob, being careful to not remove them. Gently pull away the silks and fold a green leaves back over the cob.
- Place cobs in a large stock pot or baking pan filled with water, allowing them to soak for 20 minutes.
- Once ready to grill, heat your grill between 400 and 450°.
- Transfer each ear of corn directly to the grill and cover. Cook for about five minutes and check: when kernels have brightened in color and our a vibrant yellow, they are ready! Remove from grill to cool slightly.
- Once cool enough to handle, peel back the green leaves from each corn cob. They should hold their place, but feel free to use a bit of baking twine to tie the greens back to use as a “handle“.
- Serve as you like! Butter and salt are traditional, but you can sprinkle with your favorite cheese, spice mix, or citrus to brighten up the flavors!
Delicious Ideas to Serve Grilled Corn On The Cob
- Buffalo: drizzle with buffalo sauce, and sprinkle with crumbled blue cheese and chopped red onion
- Elote (Mexican Street Corn): slather with mayo, sprinkle with Cotija cheese and chili powder, and top with cilantro
- Parmesan dusted: Roll in butter, sprinkle with Parmesan cheese, and top with chopped chives
Tools To Make Grilled Corn on the Cob
- Grilling tools (this set is great)
- Large soaking pan
- Serving Platter (the one in these images is handmade by my mom, but this is a stunning option!)
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Ultimate Grilled Corn on The Cob
Ingredients
- 8 ears fresh sweet corn
- Butter and salt for serving (see blog post for recommended servings ideas)
Instructions
- Gently peel back the green leaves from each corn cob, being careful to not remove them. Gently pull away the silks, and fold green leaves back over the cob.
- Place ears of corn in a large stock pot or baking pan filled with water, allowing them to soak for 20 minutes.
- Once ready to grill, heat your grill between 400 and 450°. Transfer each ear of corn directly to the grill and cover. Cook for about five minutes, and check: when kernels have brightened in color and are a vibrant yellow, they are ready! Remove from growing a lot too cool slightly.
- Once cool enough to handle, peel back the green leaves from each corn cob. They should hold their place but feel free to use a bit of baking twine to tie the greens back to use as a “handle“.
- Serve as you like! Butter and salt are traditional, but you can sprinkle them with your favorite cheese, spice mix, or citrus to brighten up the flavors!
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