How To Grill Corn On The Cob

The right corn for grilling

When it comes to grilling corn on the cob, choosing the right type is key to achieving the best results. Not all types of corn have the same characteristics, so it’s important to know the available options and their particularities.

Recommended types of corn for grilling

Sweet corn: This is the most common and preferred type for grilling due to its naturally sweet and juicy flavor. When heated, its sugars caramelize, giving it a smoky and slightly toasted taste. Its tender texture also makes it perfect for eating directly off the cob.
Yellow corn: This type of corn has a more robust and less sweet flavor compared to white corn. Its texture is firmer, making it ideal for grilling as it holds its shape and doesn’t fall apart easily on the grill.
White corn: Although less sweet than yellow corn, it’s also a good option for grilling. It tends to have a softer and more delicate texture, making it perfect if you prefer less fibrous corn.
Flour corn: While not as common for grilling, in some regions this type of corn is used, especially when looking for a more rustic or traditional flavor. However, this type of corn has a drier and harder texture.

Factors to consider when choosing corn

Freshness: Fresh corn is always the best option for grilling. Look for cobs with bright green husks and firm, full kernels. Avoid cobs with dry husks or wrinkled kernels.
Kernel size: Larger kernels tend to be juicier and sweeter, while smaller ones may be less sweet but still flavorful.
Corn origin: In some countries, such as the United States, sweet corn is very popular due to its high concentration of natural sugars. In other places, like Latin America, local varieties are used that may have a less sweet but equally delicious flavor.

Additional tips

If you prefer a smokier flavor and a slightly crunchy texture, opt for yellow or white corn, as they tend to withstand direct grill heat better.
If you’re looking for a soft and sweet flavor, sweet corn is your best option.

The type of corn you choose will depend on the final result you want: whether you prefer a sweeter and juicier flavor or a more robust and smoky one.

Is it necessary to boil corn before grilling?

The question of whether it’s necessary to boil corn before grilling generates different opinions among cooking experts. While it’s not a mandatory step, some people prefer to do it to ensure the corn is fully cooked and tender before exposing it to the direct heat of the grill. Below, we explore the advantages and disadvantages of boiling corn before grilling.

Advantages of boiling corn before grilling

Even cooking: Boiling the corn beforehand ensures that the kernels cook evenly, which is ideal if you prefer softer, more tender corn. This method is especially useful if you’re using larger or older cobs that may take longer to cook on the grill.
Less time on the grill: By boiling the corn first, you reduce the amount of time it needs to spend on the grill. This can be helpful when you have other foods cooking at the same time and want everything ready simultaneously.
Prevents burning: If you’re inexperienced with grilling, boiling the corn can reduce the chances of the kernels burning or drying out too quickly when grilled directly.

Disadvantages of boiling corn before grilling

Loss of flavor: Boiling corn can cause it to lose some of its natural flavor and nutrients, as some are lost in the water during cooking. Corn grilled directly on the grill tends to have a more intense, smoky flavor.
Less crispy texture: If you like your kernels to have a crispy exterior, boiling them first can cause them to lose that quality. Direct grill heat helps caramelize the natural sugars in the corn, creating that delicious crispy outer layer.
Additional step: Boiling adds an extra step to the cooking process, which may be unnecessary if you’re looking for a quick and simple preparation.

Alternatives to boiling

If you prefer not to boil the corn but still want to ensure it’s tender, there are other techniques:

Pre-soaking: Soaking the cobs in water for 15-30 minutes before grilling can help keep them juicy and prevent them from drying out too quickly on the grill.
Steaming: Steaming is another option for softening the kernels without losing as many nutrients as boiling. Additionally, this method better preserves the natural flavors of the corn.

Boiling corn before grilling is not strictly necessary, but it can be useful if you prefer a softer and more tender result or if you want to reduce time on the grill. However, if you’re looking for a more intense flavor and crispy texture, it’s better to grill the cobs directly without boiling them first.

Key Ingredients for Grilling Corn on the Cob

When grilling corn on the cob, the ingredients you use can enhance the flavor and texture of the corn, giving it a special touch. Below, I detail the essential ingredients and how they contribute to the grilling process:

Fresh corn on the cob: The main ingredient. Sweet or yellow corn is recommended for its juiciness and flavor.
Butter (2-3 tablespoons per cob): Adds a creamy flavor and helps retain moisture during grilling.
Olive oil (1-2 tablespoons per cob): A lighter alternative to butter, ideal for browning the kernels.
Salt (to taste): Enhances the natural flavor of the corn and can be applied before or after grilling.
Black pepper (to taste): Adds a spicy and aromatic touch that complements the smoky flavor.
Garlic powder (1/2 teaspoon per cob): Provides a deep flavor without overpowering the kernels.
Lemon or lime (a few drops per cob): Adds freshness and a tangy touch that balances the sweetness of the corn.
Grated cheese (1-2 tablespoons per cob): Perfect for adding an indulgent touch, especially with "elote" style recipes.
Fresh herbs (to taste): Chopped cilantro or parsley add freshness and aroma to grilled corn.

These ingredients are basic but versatile, allowing you to customize the flavor of the corn according to your personal preferences or the type of recipe you're preparing.

How to Grill Corn on the Cob Step by Step

Grilling corn on the cob is a simple technique, but it requires attention to detail to ensure the corn turns out tender, juicy, and with that delicious smoky flavor. Below, I explain step by step how to achieve perfectly grilled corn.

Prepare the corn

Remove husks and silks: If you decide to grill the corn without husks, start by removing the husks and silks that cover the cob. If you prefer grilling with husks, just remove the visible silks and leave the husks intact.
Wash the corn: Rinse the cobs thoroughly under running water to remove any dirt or remaining silks.

Soak the corn (optional)

Cold water soak: If you’re grilling with husks, soak the cobs in cold water for 15-30 minutes. This helps retain moisture inside the husk and prevents them from burning too quickly on the grill. This step is optional if you’re grilling without husks.

Preheat the grill

Medium-high heat: Preheat your grill to medium-high heat (around 180-200°C or 350-400°F). It’s important that the grill is hot before placing the corn to ensure good searing and caramelization.

Season the corn

Butter or oil: If grilling without husks, brush the cobs with butter or olive oil to prevent them from drying out and to add extra flavor. You can also season them with salt, pepper, or your favorite spices like garlic powder or paprika.
Salt and pepper: Sprinkle salt and pepper to taste over the cobs before placing them on the grill.

Grill the corn

With husks: Place the cobs directly on the hot grill with their husks down. Grill for about 15-20 minutes, turning them every 5 minutes so they cook evenly on all sides. The husk will protect the kernels from direct heat while they steam inside.
Without husks: If you’ve removed the husks, place the cobs directly on the grill. Grill for about 10-15 minutes, turning them every 2-3 minutes to ensure even browning without burning.

Check for doneness

Golden color and tender kernels: The corn will be ready when the kernels are golden and slightly charred in some spots. You can test one kernel to make sure it’s tender inside.
Crispy texture outside: If you prefer a crispier texture, leave the corn on the grill for a couple more minutes until the kernels are well browned.

Add extra flavor (optional)

Additional butter: Once you remove the corn from the grill, you can add more butter for an extra touch of flavor. You can also sprinkle fresh herbs like chopped cilantro or parsley.
Grated cheese or lime: For a special touch, sprinkle grated cheese (like Parmesan or Cotija) or squeeze a few drops of lime over the hot corn.

Serve immediately

Grilled corn is at its best when served hot straight from the grill. You can serve it as is or pair it with sauces like chili mayo or garlic butter.

This detailed process ensures your cobs will be perfectly grilled—juicy inside and slightly crispy outside—with a delicious smoky flavor.

Is it better to grill corn with butter or olive oil?

When grilling corn on the cob, both butter and olive oil are popular options, each with its own advantages. Below, I explain in detail the differences between both ingredients and when it’s best to use one or the other.

Butter

Flavor and texture: Butter adds a creamy and slightly sweet flavor that complements corn very well. It also helps give the kernels a soft and juicy texture.
Caramelization: Thanks to the milk solids it contains, butter promotes caramelization of the kernels, giving them a more intense golden color and a slightly toasted flavor.
Low smoke point: Butter has a lower smoke point than olive oil (around 150°C/300°F), which means it can burn faster on the grill. Therefore, it’s recommended to apply it towards the end of grilling or combine it with oil to prevent burning.
When to use it: Butter is ideal if you’re looking for a richer, creamier flavor. It’s perfect for recipes like Mexican "elote" or when you want a more indulgent touch on your grilled corn.

Olive Oil

Lighter flavor: Olive oil, especially extra virgin, has a lighter and fruitier flavor compared to butter. This makes it an excellent option if you prefer not to overpower the natural taste of the corn.
Heat resistance: Olive oil has a higher smoke point (around 190-210°C/375-410°F), making it more suitable for cooking at high temperatures like those reached on the grill. It doesn’t burn as easily as butter, allowing you to apply it from the start of grilling.
Health benefits: Olive oil is known for its health benefits, as it’s rich in monounsaturated fats and antioxidants. This makes it a healthier option for those looking to maintain their diet without sacrificing flavor.
When to use it: Olive oil is ideal if you prefer a lighter and healthier option. It works well when you want to highlight the natural flavor of the corn without adding too much fat or when cooking at high temperatures for extended periods.

Which one should you choose?

The choice between butter and olive oil depends on the result you want:

If you’re looking for a rich, creamy flavor with a soft texture, butter will be your best option, although you should be mindful of its smoke point.
If you prefer a lighter flavor, less saturated fat, and greater heat resistance, olive oil is ideal for you.

You can also combine both ingredients to get the best of each: use olive oil during grilling to prevent burning and add butter at the end for that characteristic creamy touch.

Tips for achieving a crispy exterior and soft interior

To get corn on the cob that’s crispy on the outside but soft and juicy on the inside, follow these simple tips:

Proper temperature: Keep the grill at medium-high heat so the kernels brown without burning, while the inside cooks slowly.
Turn frequently: Rotate the cobs every 2-3 minutes to ensure even browning and prevent one side from burning.
Butter or olive oil: Brush the corn with butter or olive oil before grilling. This helps caramelize the kernels and retain internal moisture.
Grill without husks: For a crispier exterior, remove the husks before grilling or during the last few minutes of cooking.
Pre-soaking (optional): Soaking the cobs in cold water for 15-30 minutes before grilling can help keep them juicy without affecting the exterior texture.

By following these steps, you’ll achieve perfectly crispy corn on the outside and soft on the inside

Different ways to serve grilled corn

Grilled corn is a versatile side dish that can be served in many ways, depending on the flavors and textures you want to highlight. Below are some ideas for serving grilled corn and what to pair it with:

With butter and coarse salt: The most classic way to serve it. Brush the cobs with melted butter and sprinkle with coarse salt. It’s perfect as a side for grilled meats or fish.
Mexican style (elote): Cover the cobs with mayonnaise, Cotija cheese, chili powder, and a squeeze of lime. This option is ideal for those looking for a more intense and spicy flavor.
With garlic herb butter: Make homemade butter by mixing chopped garlic, fresh herbs (like cilantro or parsley), and a bit of lemon zest. Serve the corn with this butter for an aromatic touch.
With fresh cheese and cilantro sauce: Pair grilled corn with a creamy sauce made from crumbled fresh cheese, chopped cilantro, garlic, and lime juice. This style is perfect for those who enjoy fresh and light flavors.
Corn salad: If you prefer something different, cut the kernels off the grilled cob and add them to a salad with avocado, tomato, red onion, and cilantro. It’s a fresh and healthy option.
With smoked spices: Sprinkle ground cumin, smoked paprika, or chili powder over the cobs before serving. These spices enhance the smoky flavor of the corn and work well as a side dish for barbecue meats.

These options allow you to enjoy grilled corn in various ways, whether as a main dish or as a side in your meals.

How to store and reheat grilled corn

After enjoying your grilled corn on the cob, you might want to save the leftovers for later. Below, I explain how to store them properly to maintain their flavor and texture, as well as the best way to reheat them.

How to store grilled corn

In the refrigerator: If you plan to eat the corn in the next few days, wrap the cobs in aluminum foil or place them in an airtight container. This will prevent them from drying out and keep them fresh for up to 3-4 days.
Freezing grilled corn: If you want to keep it for a longer period, you can freeze the cobs. To do this:

How to reheat grilled corn

In the microwave: Place the cob on a microwave-safe plate and cover it with a damp cloth or paper towel to prevent it from drying out. Heat for 1-2 minutes, checking every 30 seconds to ensure it doesn’t overheat.
In the oven: Preheat the oven to 180°C (350°F). Wrap the cob in aluminum foil and heat for 10-15 minutes. This method is ideal if you want to maintain the crispy exterior texture.
On the grill or stovetop: If you want to recapture that smoky and crispy flavor, you can reheat the cobs directly on the grill or in a hot pan for about 5 minutes, turning them constantly so they heat evenly.

Additional tips

Add butter or oil: Before reheating, you can brush a bit of butter or olive oil on the cobs to restore moisture and add flavor.
Don’t overheat: Avoid reheating the corn for too long, as it can become dry and lose its juiciness.

By following these steps, you’ll be able to enjoy grilled corn as if it were freshly made, even days after preparing it.

Frequently Asked Questions (FAQs)

Q: How long should corn be grilled?

A: The cooking time varies depending on whether the corn has husks or not. With husks, the corn should be grilled for 15 to 20 minutes, turning it every 5 minutes for even cooking. Without husks, the time is 10 to 15 minutes, turning it every 2-3 minutes to prevent burning.

Q: Is it necessary to soak corn before grilling?

A: Soaking corn is optional but recommended if you're grilling it with husks. Soaking for 15-30 minutes helps retain moisture and prevents the husks from burning quickly on the grill.

Q: How can you prevent corn from burning on the grill?

A: To prevent corn from burning, make sure to turn it frequently and keep the grill at medium-high heat. If grilling without husks, you can brush the cobs with oil or butter to protect the kernels from direct heat.

Q: Is it better to grill corn with or without husks?

A: Grilling with husks helps retain moisture, resulting in juicier corn. However, grilling without husks allows for more even browning and a smokier flavor, though it requires more attention to avoid burning.