Do you know the secret to the best grilled corn on the cob? No? Well that’s because there’s not just one but several secrets to making perfect grilled corn.
Oh man, there’s nothing better than freshly grilled corn on the cob, am I right? Even corn on the cob that’s boiled in a pot and then slathered with butter is stinking delicious. BUT, not always. You know what I’m talking about — the overcooked, dried out corn that you don’t even finish because it’s so lame.
Never again. It’s your time to rule the corn on the cob.
First, let’s take a brief pause and discuss dogs. As I was studying up on corn I noticed that everytime I started typing in corn, this question popped up, “why is corn on the cob bad for dogs?” You guys, why are so many people googling that? Haha, either way, here’s your answer: because the corn or cobs can cause intestinal obstruction or sensitivity.
Phew, glad we got that out of the way. 😉
What You’ll Need to Grill Corn on the Cob
Making really good sweet corn doesn’t require lots of equipment or fancy ingredients. The sweet corn is the star of the show, after all. For the absolute best bbq corn on the cob, you’ll need fresh sweet corn, kosher salt, fine ground sea salt, and sugar. Confused as to why you need two kinds of salt? Keep reading, I’ll explain everything!
How to Pick Corn That’s Super Sweet
Before I dive into the best way to grill corn, we first need to discuss how to tell if the sweet corn you’re buying is good quality. Because at the end of the day, if you start with average-tasting sweet corn, your grilled corn on the cob will taste subpar.
Really, the best way to pick a good ear of corn is to pull back the husks, but that always bothers me a stitch as it doesn’t seem like good etiquette in the grocery store. However, if it’s your own corn it allows you to see that the kernels are even in size, color and evenly spaced.
Is there a way to know how to choose good corn on the cob without peeking? Yep! Here are four key things to keep in mind when choosing corn at the grocery store.
- Look for very small brown holes in the husk, especially towards the top. These small holes are actually wormholes, and, naturally, worms are best avoided, and you will probably find that the corn has been eaten a bit as well.
- Use your hands to feel the kernels through the husk. You want to make sure that they’re plump and plentiful; if you can feel holes where kernels should be, or very small and hard kernels, then choose another. The kernels should also be evenly spaced and evenly sized.
- Look for tassels (those things sticking up out of the top) that are yellow to brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn and you should put it back.
- Look at the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. If the husks are yellowing and drying out then it’s older corn.
How to Store Corn on the Cob
The best way to store corn on the cob is in the husks, uncovered in the refrigerator.
How to Grill Corn on the Cob
Step 1: Prepare the Corn
The husks will keep the corn safe from the direct heat on the grill so make sure you leave them on. To prepare the corn, just strip the husks back, remove the silk and then fold the husks back up.
Step 2: Soak the Corn
The real secret to grilling corn on the cob starts before it ever hits the grill. You need to fill your sink with cold water and 1-2 tablespoons of kosher salt. Drop the silk-free corn in the water and let it soak for a good 10-15 minutes. Soaking the corn will allow the corn to stay moist, plus the husks won’t burn off to ash and the corn will be more flavorful thanks to the salt brine.
Step 3: Grill the Corn
You’ll grill the corn first in the husks, then strip them back and turn the grill up, rotating the corn as soon as grill marks appear. Grilled corn on the cob in the husks won’t dry out as easily and will make for juicier corn.
Step 4: Season the Grilled Sweet Corn
Don’t just slather butter and salt on the finished corn. The final secret to the best grilled corn on the cob is seasoning it with sea salt that’s been mixed with a touch of sugar. You won’t even notice the sugar and it definitely doesn’t sweeten things up, but it does help balance things out and make the corn even more flavorful. We do a 3 to 1 ratio of salt to sugar.
How Long to Grill Corn
How long and what temperature do you cook corn on the cob on the grill? You’ll want to never cook corn on the cob on anything other than medium heat for the actual cooking. This will take about 15-20 minutes, and you need to rotate it every 5-6 minutes.
Once the corn is ready to eat you can turn the grill to medium-high or high heat and to create grill marks, but you need to watch the corn closely and rotate as needed.
Can I Grill Corn Without the Husk?
If you can’t find sweet corn in its husk at your local grocery store, you can still make this grilled sweet corn recipe. To achieve a similar effect, wrap the corn in aluminum foil before grilling it. This will steam the corn as if it were still in its husk. Note that you’ll still need to soak the corn as the recipe instructs.
How Long is Corn on the Cob Good For?
Uncooked ears of corn should really only be in your fridge for about 24 hours, but you can push it to 2-3 days and you should still be fine. Once the corn is cooked you really need to eat it within a day.
Ways to Eat Grilled Corn
There are so many ways to eat grilled corn besides straight off the cob. You can cut the corn kernels off the cob and use them in salads, soups, dips, and more! A few of our favorite ways to enjoy grilled corn are:
- Grilled Corn, Avocado, and Tomato Salad
- Grilled Corn Salad with Black Beans and Rice
- Bacon Ranch Corn Dip
- Elote Grilled Mexican Corn Salad
- Greek Grilled Chicken and Corn Salad
The possibilities are endless! You could even use grilled corn that’s been cut off the cob as a taco topper, mixed into cornbread, and more. If you have a favorite way to eat grilled sweet corn, please leave us a comment below so we can try it ourselves!
How to Freeze Corn
Before you bounce off to the recipe you should totally read how to freeze corn for up to 12 months. It has totally changed my life. I freeze fresh corn for my family in the summer and we enjoy it all winter long. You will NEVER GO BACK after having fresh corn in the winter versus canned.
And yes, I am the biggest fan in the whole world of a food saver to do this. If you don’t already own one, what in the world are you waiting for?! You can freeze leftovers and reheat them to taste as if you made them that day. Do you know how amazing it is to make a slow cooker chicken recipe and just double the meat to freeze half and it stays fresh twice as long because of the Food Saver?! GENIUS!
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- 6 ears of yellow (or white) sweet corn
- 2 tablespoons of kosher salt
For the salt
- 3 tablespoons fine ground sea salt
- 3 Teaspoons Sugar
- Pull the husks back on the corn and remove all of the silk, then pull the husks back up.
- Fill a sink full of cool water and add the kosher salt. Place the corn in the sink for 10-20 minutes.
- Meanwhile heat the grill to medium heat. Shake any excess water off of the corn and place on the grill.
- Cook for 15-20 minutes, rotating every five minutes or until the corn in vibrant in color and the kernels are tender.
- Mix the salt and sugar, slather the corn in butter and sprinkle with the salt mixture.
- Dig. In.
Amount Per Serving:Calories: 21 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 5287mg Carbohydrates: 5g Fiber: 0g Sugar: 3g Protein: 0g