To cook corn on the cob on the grill, there are a few popular methods depending on whether you want to grill with or without the husks:
- Husked and Oil-Brushed Method:
- Preheat your grill to high or medium-high heat (about 375-450°F).
- Husk the corn by removing the outer leaves and silks.
- Brush each ear with a thin layer of olive oil or your preferred oil.
- Place the corn directly on the hot grill grates.
- Grill, turning often, until the corn is charred on all sides and cooked through, about 10-15 minutes.
- Season with salt, butter, or other desired toppings before serving.
- Husk-On Soaked Method:
- Peel back the husks without detaching them, remove silk, then pull husks back over the corn.
- Soak the corn in cold water for about 10-20 minutes to prevent burning.
- Preheat grill to medium-high heat.
- Place the corn on the grill with husks on.
- Grill, turning every few minutes, until the husks blacken and the corn inside is cooked, about 15-20 minutes.
- Peel back husks before eating and season as desired.
- Foil-Wrapped Method:
- Husk the corn and remove silk.
- Rub corn with butter, oil, or seasonings.
- Wrap each ear tightly in aluminum foil.
- Grill for 20-25 minutes, turning occasionally, until corn is cooked and tender.
Grilling corn on high heat without boiling first allows the kernels to stay juicy and lets their natural sweetness shine. Cooking times vary slightly based on methods and grill temperature but roughly range from 10 to 20 minutes. Seasonings like butter, salt, pepper, lime, or spices like Aleppo pepper can be added after grilling for extra flavor.
