Grilled fresh corn on the cob is one of the signature flavors of summer. Sweet, juicy -- and hopefully, fresh from the farm -- there are few better bites in the world of grilled veggies. We wanted to share some tips for how to grill corn on the cob that might make yours even better.
We love grilled corn because it's so sweet. Corn has natural sweetness which you'll taste even if you boil or microwave it. But when you put corn on the grill, the high heat caramelizes the sugars on the surface of the kernels. When done right, this gives the corn a pleasing, slightly crispy texture, and amps up the sweetness factor.
The best sweet corn for grilling is the freshest sweet corn. Check for freshness by using these four steps to evaluate the husk.
There is a big difference between fresh and less-fresh corn. The sugars in corn start turning into starches very soon after harvest. In fact, corn is supposed to be shipped on ice to slow this process. That's why corn farmers usually eat corn the day it's picked.
There's no "best" way to grill corn. Everyone has different preferences when it comes to how they like to cook, and the presentation and flavors they like.
With the Husk: Grilling with the husk usually takes longer but the husk protects the kernels, so there's less chance you'll overcook them. Keeping the husk on lends a more rustic presentation. Because the corn will be on the grill longer, they may take on additional smoke flavor.
Without the Husk: Grilling without the husk is usually faster, and you may get more caramelization on the surface of the kernels. But with this method, there's a higher risk of overcooking the corn.
Corn does not need to be soaked before grilling but some people do it. One reason is to dampen the husks, reducing the chance that they will catch fire. Another is the idea that salty water will add moisture and flavor to the kernels. Actually, experiments show that brined kernels actually dry out faster while cooking. Corn can be tasty without any soaking.
Corn does not need to be boiled before grilling. Some cooks prefer to boil it first, which partially cooks the corn, then finish cooking over indirect heat on the grill to add smoke flavor. If you use a Traeger, you'll be getting smoke flavor throughout the cooking process, making boiling even more unnecessary.
To grill corn with the husk on, prepare your grill for high heat (500 degrees Fahrenheit on a Traeger), close the lid, and preheat the grill for 15 minutes.
While the grill is preheating, prepare the corn for grilling.
To grill corn without the husk, prepare your grill for high heat (500 degrees Fahrenheit on a Traeger), close the lid, and preheat the grill for 15 minutes.
While the grill is preheating, prepare the corn for grilling:
Grilling corn in foil steams the corn. You won't get the tasty char like you would if you place the corn on the grill grates, and you won't get any natural smoke flavor. One advantage: The corn is less likely to overcook using this method.
To grill corn in foil, prepare your grill for medium-high heat (400 degrees Fahrenheit on a Traeger) close the lid, and preheat the grill for 15 minutes.
While the grill is preheating, prepare the corn for grilling:
The best way to tell if corn on the cob on the grill is done is to press against the kernels with your finger --if you feel safe doing so -- or with a blunt-edged object like the back of your grilling tongs. The kernels should be tender and should compress slightly. Undercooked kernels will be hard to the touch.
Here are some recipes to try the next time you have fresh corn.
Ingredients
Serves: 4
Cook Time: 10 minutes
Ingredients
Serves: 4
Cook Time: 25 minutes
Ingredients
Serves: 6
Cook Time: 30 minutes
Ingredients
Serves: 8
Cook Time: 15 minutes
Ingredients
Serves: 8
Cook Time: 45 minutes
Ingredients
Serves: 6
Cook Time: 10 minutes
Ingredients
Serves: 6
Cook Time: 10 minutes
Ingredients
Serves: 6
Cook Time: 15 minutes