Perfectly Grilled Corn On The Cob
Find out the secret to Bobby Flay’s Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
This technique is easy as can be – the husks peel off more easily after they’ve been grilled. It makes for moist, juicy kernels with a smoky flavor – and minimal charring.
Tips For The Best Grilled Corn On The Cob
- Keep it fresh. Always start with the freshest corn you can find to have the sweetest, plumpest cooked cobs.
- No soak, no problem. Some people soak their corn husks in cold water, prior to grilling However, after trying it several times, I find this step to be unnecessary since Ive never been able to tell a difference.
- Watch your cooking time. When corn is overcooked it can become chewy because the longer heat breaks down the corns cell walls and the sugars take over, leading the kernels to lose their crunch.
- No grill? No sweat. You can still achieve a nice charred flavor by using a cast iron grill pan or skillet. For this method, you will need to husk your corn. Put a little oil or butter in a skillet and get it hot. Place your corn in the skillet and turn every few minutes, getting a nice sear on all sides.
What Is A Good Substitute For Cotija Cheese
I absolutely love the mild and slightly salty flavor of cotija cheese. That said, it can be difficult to find in some geographies. So what can you substitute for cotija cheese?
Parmesan. If you cant find cotija cheese locally, you can use parmesan in its place for this Mexican street corn recipe.
Another option is to use queso fresco. Its more moist than cotija cheese, but the flavor is similar and it also works well with grilled corn on the cob.
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Four Toppings Worthy Of The Best Grilled Corn On The Cob
Fresh off the grill summertime sweet corn needs nothingits a pure, nostalgic pleasure. But, then again, if you can make a great thing even greater, well, were very into that! Plus, making one or two of these toppings is a really fun way to serve grilled corn at a big barbecue and make it feel like a really memorable side dish. Guests can pick their favorites, or try all of them as they chomp their way through your perfectly grilled corn. We love to serve grilled corn with these four toppings, all of which are basically exactly as indulgent and over-the-top awesome as they sound:
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Maple Bourbon Butter.
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Chipotle Mayo with Parmesan Cheese.
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Spicy Corn with Cotija Cheese.
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Blue Cheese Butter with Chives.
Should You Remove The Husks Or Leave Them On
For grilled corn, you want to get fresh corn that is still in the husk. You can grill the corn in the husk which will help lock in some moisture and protect the corn. Its a good option but I prefer to remove the husk and then grill.
There are a few reasons I like to remove the husks before grilling corn:
- I like to butter and season my corn before I place it on the grill, not after. This gives the corn better flavor and color in my opinion.
- Grilling without the husks allows you to get a nice char on the corn that gives it so much flavor and just enhances the overall dish.
You can also wrap the corn in aluminum foil and grill them that way too, but dont be afraid to just place them directly on the grill grates. Youll be just fine!
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Or Corn Husks Removed:
A second option for cooking corn on the grill is to remove the husk entirely! This method is good for a quick easy fix and often results in a bit more char.
I prefer this method for dishes like Grilled Corn Salad or Mexican Elote where youd like to have a bit more char and smoky flavor in the recipe.
- To Grill Corn without Husks: Place on the grill, turning to a new side every few minutes until steaming hot and tender.
Ways To Serve Grilled Corn
Sweet corn straight off the grill tastes amazing as is. But if theres room for even bigger flavors, you know Im all for that! Heres a few delicious variations to try:
- Chili Lime: Squeeze some lime over your corn then add a dash of paprika or chipotle powder.
- Herbed Butter: Stir in some fresh chopped herbs with your melted butter before brushing on.
- Garlic Parmesan: Mix in minced garlic into your melted butter before brushing onto the corn. Then sprinkle grated parmesan on top.
- Chipotle: Whip up my chipotle sauce to give it a quick drizzle over the corn before eating.
And if youve got some leftover corn, shave it into this delicious corn salad!
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Grilled Corn On The Cob In Foil
Try this recipe: Sweet Grilled Corn
A little more work at the beginning will make it less of a mess at the end. Simply remove the husk and silk from the corn and wrap the corn completely in heavy aluminum foil. If you like, smear the cob with a little flavored butter, herbs, or salt before wrapping. The best part of this method is that the aluminum foil helps keep the corn warmer, longer, which is especially helpful if you’re cooking for a crowd.
Allrecipes Community Tips And Praise
“I served this corn for a Texas BBQ dinner party and it was delicious. I prepared just as directed, although I dipped the ears under water prior to shaking the salt and pepper. This seemed to help it ‘stick’ better,” says SAIDANDDUNN. “Also, I used coarse ground black pepper. Very tasty. I plan to experiment with different butter mixtures to match the corn to my grilled dishes.”
“This was absolutely delicious!! I will definitely try this again and maybe add some other spices besides salt and pepper,” according to JoAnn.
“Made this two different ways: the way it was written, and the other time made it using others’ tips, such as leaving on the husks, no butter, and even no foil. The result: no comparison make it the way it is written! It is outstanding, and I can’t wait to make it again and again,” raves J Mos.
Editorial contributions by Bailey Fink
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How To Serve Grilled Corn
While the corn is still hot, brush each cob with butter and sprinkle with kosher salt. But you don’t have to stop there–try some of the below flavor combinations. And for even more serving ideas, head over to our storyReinvented: Corn on the Cob 5 Ways.
- Butter, chile powder, cotija cheese, cilantro and a squeeze of lime
- Butter, Parmesan and parsley
- Butter, honey and chipotle powder
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New Favorite Cooking Method
Summertime is notorious for being grilling season. We like to grill meats like steak, chicken, and burgers, but we also like to grill vegetables like asparagus or zucchini. A new one we tried recently was corn!
Have you ever grilled corn before?! We typically boil it or microwave it if were in a pinch. Both are delicious, but NOTHING beats the amazing charred smoky flavor that comes from throwing it on the grill.
Once youve grilled the corn, you can enjoy it as a side , or you can cut it off the cob and enjoy it in salads, tacos, or burrito bowls. However you decide to enjoy it, you wont want your corn cooked any other way!
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How To Grill Corn On The Cob
Grilled Corn on the Cob in Foil is definitely one of my favorite side dishes for a cookout. Its so easy to prepare and amazing how the fire enhances the sweetness and brings out the true flavor of corn.
I will show you How to make Grilled Corn in Foil for the best-grilled corn on the cob ever! My recipe is super easy and oh-so-delicious! You will never want to make corn on the cob any other way.
Grilled Corn On The Cob Without Husks
For super tasty bits of char and caramelization on the cob, simply shuck the corn and cook it directly on the grill. Because it’s not protected by a husk or a sheet of foil, the corn will cook a bit quicker, so watch it closely and turn it frequently. For this recipe, Chef John briefly boils the husked corn and then grills it for a few minutes until it’s beautifully caramelized. To give it a spicy Mexican-style finish, he coats the corn with a flavorul mixture of mayo, lime juice, chile powder, and smoked paprika before serving. Watch the video to see how to make this recipe.
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Choosing The Best Corn On The Cob:
When trying to find the best corn cobs, try not to peel back the husk as it dries out the cob and exposes the cob to fungi. Instead, look for ears that are bright green.
The husk should be tight and the silk should be moist and soft. Use your fingers to feel for plump kernels through the silk covering. Finally, the weight of the ear should match the size.
They are best when fresh off the corn stalk. If you see a roadside stand or farmers market, that is the place to go to get the freshest corn.
Buy in season. Even the corn at the grocery store is pretty fresh than other times of the year. And it is definitely less expensive. Just last week my local market had ears for 10 cents each.
Confession: Even though fresh is the best, I dont always run to the market each time I want corn on the cob, nor is it always available. So when the corn is selling at great prices Ill buy several ears to keep in the freezer.
Top Tips For Grilling Corn On The Cob
- Always start with the freshest corn possible. As soon as corn is picked off the stalk, it starts to lose its natural sugars and convert them to starch. So, a cob picked the same morning you are going to grill will be sweeter than a cob picked a day or two before. The best way to guarantee fresh corn is to pick up a few ears from your local farmers market or farm stand. Look for husks that are tightly wrapped and green. Get more tips for choosing the best ear of corn.
- To soak or not to soak, that is the question. Some folks believe you can get a little extra steam power by soaking corn in water for 15 minutes before grilling.
- Want that grilled corn flavor but don’t want to gnaw the cob? No problem! After grilling your cob, hold it vertically over a plate or bowl with the pointed end down, and use a small, sharp knife to scrape the kernels from the cob. Serve it as is or toss it into a grilled corn salad.
Related: 5 Mistakes You’re Making With Corn on the Cob
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Option : How To Grill Corn On The Cob Without Husks
If youre after high-octane grill marks, you should know that you wont get more than a few spots using the charring method mentioned above. But if you refuse to settle for anything less, follow these steps with husked and silked corn. Make sure the grill is smoking hot, then place corn over the flames and cook the naked cobs for around a minute per sidelong enough to get some color, short enough to retain moisture and c.r.u.n.c.h.
Now for the fun part. The secret to really memorable cornthe kind that can silence an entire backyard of slippery-fingered humanslies in what you spread on your grilled ears afterward. While theres absolutely nothing wrong with brushing your cobs with melted butter, sprinkling them with a little sea salt and black pepper, and calling it a day, mashing some herbs and spices into a stick of unsalted butter to slather tableside keeps things fun and fresh. It should go without saying that salt is assumed in all of these combos:
- ½ cup finely chopped tender herbs + ¼ cup finely grated Parmesan + ½ tsp. finely grated lemon zest
What You Need For Grilled Corn
Technically, you dont need anything extra. You could just grill the corn as is. But why not go the extra mile to make it that much better. Heres what Im using.
- Corn: Fresh ears of corn are best for this recipe
- Oil: If you plan on grilling the corn without the husk.
- Butter: Before serving, a little smear of butter on hot corn is the best.
- Sea Salt & Pepper: A sprinkle of flakey sea salt and ground black pepper elevates the natural sweetness of the corn.
Find the printable recipe with measurements below.
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Essential Bbq Side Dish
Whenever you have a passing thought about what sides to make for a BBQ, the answer must surely always include grilled corn, right??! I mean, its the most effortless BBQ side dish ever: plonk corn on the BBQ, serve with butter.
And we could just leave it at that.
But I like to do one extra little thing to make it even more amazing: brush with melted butter while its on the BBQ. This does two things adds buttery flavour, and helps get extra char on the corn because the butter conducts heat. Its so good!
Get The Broiler Going
While you might expect to use a grill in a recipe like this, you’ll actually broil the corn, a method that McGlinn says is “super quick and still achieves a char like the grill would.” Not everyone has access to a grill, but if you have an oven, then you likely have a broiler, so this special method is quick, accessible, and easy. So, go ahead and get the broiler preheating on high, then place the top rack at the top of the oven .
As the broiler preheats, you can focus on the corn. Shuck each ear and remove any hairy fibers. Brush the corn all over with vegetable oil, sprinkle on salt and pepper, then arrange each ear on a foil-lined sheet pan.
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Assemble The Elotes And Serve
Once the corn is done cooking, remove it from the oven. Spread lots of the crema mixture right onto each cob, then sprinkle on some cilantro, cotija cheese, and a pinch of Tajín. Serve each cob with a lime wedge, and you’re ready to dive right in. “My mom always served these in summertime with tacos, birria, pambazos and a side of arroz rojo,” McGlinn recalls. She also notes that it’s easy to make elotes in large batches, so if you want to make the most impressive and sought-out dish at a party, you can’t go wrong here.
No Fancy Ingredients Needed
While some recipes add sugar or milk to the water, I find with fresh sweet corn it isnt needed.
ChoosingCorn Cobs In the summer we head to farmers markets for the best corn!
To select the freshest corn, ensure they have bright green husks and the husks dont seem dry or brown. There should be a lot of silk that is a golden color and has a slight stickiness to it. Peel back a few leaves to ensure the corn is bright and fresh inside.
Seasoning We love salted butter and pepper. Simple perfection.
Variations Change up the seasoning by adding fresh herbs , a sprinkle of parmesan cheese, some chili powder, or try herbed butter.
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Corn On The Grill Recipe
The summer hasnt quite begun for you if you havent yet bitten into a luscious, juicy ear of grilled corn on the cob, with butter pouring down your chin and salt and spices on your lips. At our neighborhood farmers market, fresh corn is one of the first commodities to sell out, and theres a good reason for that: grilled corn is delicious.
How To Grill Corn Perfectly Every Time
To grill the corn on a backyard BBQ, simply place the corn cob husks directly on hot grill gratesabout 450°F to 500°F. Keep the corn in its husks to steam, close the grill cover, and turn the cobs with tongs every five minutes or so.
When the grilled sweet corn is finished cooking, the husks should have a good char but they shouldnt be totally black.
After grilling, peel back the husks, remove the silk, and enjoy with basic butter and season with salt, or go a bit more gourmet with one of my favorite infused compound butters.
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How Long To Grill Corn On The Cob In Husks:
Youll want to cook your corn on the grill slowly.
I use Med-High heat for just about everything I grill, including grilling corn in husk. I like to leave them about 15-20 minutes, turning every 5 minutes or so.
This grills all sides evenly and your husks will get nicely burn marks like this.
Dont worry that your husks look a bit burned, your corn is safely protected inside!
To serve, I hold the end of the corn with a towel because its very, very hot and pull the husks off. Believe it or not, those silks come off very easily. See, I told you to forget that microwave trick!
One of the reasons that I love to prepare corn this way is because I get to soak up the sunshine while Im outside grilling and the girls get to play in the yard too!
My family looks forward to the Spring so we can be outside as much as possible, eat fresh vegetables and fruits, and grill!
We tried to plow a little space in our backyard garden a few years ago to plant our own corn, but didnt have any luck so we stick with buying it at our local farmers market.
Rub a bit of butter on your corn and youre good to go! Honestly, it doesnt need butter because grilling the corn in husk keeps the super sweet flavor, but its hard to break habits.
I love the flavor of this corn because even though we grill over propane instead of charcoal, you still get a delicious grilled taste!
Do you love to grill? Here are some of my other favorite grilling recipes!
