Grilled Corn On The Cob

Fresh, grilled corn on the cob is a hallmark of warm and sunny summer days. Paired with grilled hamburgers, smoked pork, or other grilled vegetables, grilled corn is an essential part of outdoor entertaining.

For a pretty presentation and to make handling hot ears easier, use the husks as handles. After silking the ears of corn, pull the husks back to form a ponytail-like handle; tie together with a kitchen string or a smaller piece of torn husk. Soak the husk "pony-tails" in cold water about 10 minutes before grilling to prevent burning, or simply hang the husks over the edge of the grill.

Take the sweet, smoky flavors of grilled corn on the cob to the next level with flavorful twists on butters and toppings, like Cowboy Butter or Cilantro-Lime Crema. More ideas for flavorful additions are below the recipe.

Ingredients for Grilled Corn on the Cob

To make grilled corn on the cob, you'll need:

• Yellow or white corn with husks: We tie the husks back for a sophisticated presentation.
• Butter: The rich creaminess of melted butter is the perfect complement to juicy, sweet corn kernels.
• Kosher salt: Enhances the flavor of the corn.
• Black pepper: A hint of spice to bring it all together.

How To Make Grilled Corn on the Cob

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare grill: Preheat grill to medium-high (400°F to 450°F) on one side, or push hot coals to one side of a charcoal grill.
• Step 2. Prepare corn: Grab silks at top of corn and slowly peel down, one side at a time in one motion. Discard silks.
• Step 3. Make husks handle: Pull husks together to form a ponytail-like handle. Use a torn husk piece to tie around husks to secure.
• Step 4. Grill corn: Coat corn with cooking spray and grill, uncovered, turning occasionally, until charred in spots, 15 to 18 minutes.
• Step 5. Finish corn: Remove corn; place two butter pieces on each and wrap individually in foil, excluding husks. Keep warm on unlit side of covered grill. Sprinkle with salt and pepper before serving.

Picking the Best Corn

Peak corn season is May to September, and you should have no trouble finding an abundance of fresh, sweet corn during that time.

Unfortunately, not every cob is a winner. Here are some tips on how to pick the best corn at the market:

• Look for a bright green, tight husk that’s just a bit damp (a sign of freshness).
• Avoid any corn with husks with holes or bruises.
• Take a peek at the interior. If the corn is missing any kernels, skip in favor of ears full of plump kernels.
• The tassels (stringy strands on top) should be golden brown and possibly slightly sticky—dry or dark tassels should be avoided, especially those with strange odors.
• The ear of corn should feel heavy for its size.

How Long Does It Take Corn to Cook on the Grill?

For this method, we call for 15 to 18 minutes of grilling the corn, with another 5 minutes of steaming in foil with a pat of butter.

Methods of Grilling Corn

When it comes to grilling corn, there are two main ways to go about it:

• Husks On: Grilling corn with the husks on keeps the kernels from charring. They steam within the husks, making for a juicy, sweet result.
• Husks Off: If you like your corn lightly charred, this method is for you. While easier to overcook (overly-charred kernels will taste dry), it's easy to keep an eye on the corn while turning and cook to your desired doneness.

Reheating Leftover Corn on the Cob

While grilled corn makes an excellent addition to salads or other side dishes, you can also reheat and enjoy it straight off the cob.

• Grill: Wrap in foil and pop back on the grill until hot.
• Oven: Place corn cobs in a baking dish with a tablespoon of water, cover with foil, and place into a preheated 400°F oven until hot.
• Microwave: Place corn cobs into a microwave-safe dish with a tablespoon of water, cover with a damp paper towel, and microwave in 20 second spurts until hot.

Editorial contributions by Katie Rosenhouse.