The sweet, smoky flavor of grilled corn on the cob is a staple of summer barbecues and outdoor gatherings. While it may seem like a simple task, cooking corn on the cob to perfection requires some technique and attention to detail. In this article, we’ll take you through the steps to achieve deliciously grilled corn on the cob that’s sure to impress your friends and family.
Choosing the Right Corn
Before we dive into the cooking process, it’s essential to choose the right type of corn for grilling. Look for ears of corn that are heavy for their size and have a slightly damp, green husk. The kernels should be plump and tightly packed, with no signs of mold or rot. You can choose either white or yellow corn, depending on your personal preference.
Types of Corn
There are several types of corn that are well-suited for grilling, including:
- Silver Queen: A popular variety of white corn known for its tender, sweet kernels.
- Golden Bantam: A classic variety of yellow corn with a rich, buttery flavor.
- Honey & Cream: A hybrid variety that combines the sweetness of white corn with the richness of yellow corn.
Preparing the Corn
Once you’ve selected your corn, it’s time to prepare it for grilling. Here’s a step-by-step guide to get you started:
Removing the Husk and Silk
- Hold the ear of corn vertically and grasp the top of the husk.
- Gently pull the husk downwards, removing it from the ear of corn.
- Remove any remaining silk or debris from the ear of corn.
Soaking the Corn
- Fill a large container or sink with cold water.
- Submerge the ears of corn in the water, making sure they’re fully covered.
- Let the corn soak for at least 30 minutes to an hour. This will help to rehydrate the kernels and make them more tender.
Seasoning the Corn
- Remove the corn from the water and pat it dry with a paper towel.
- Brush the ears of corn with a little bit of oil, making sure to coat them evenly.
- Sprinkle with salt, pepper, and any other seasonings you like (such as garlic powder, paprika, or chili powder).
Cooking the Corn
Now that your corn is prepared, it’s time to fire up the grill and get cooking. Here’s a step-by-step guide to grilling perfect corn on the cob:
Preheating the Grill
- Preheat your grill to medium-high heat (around 375°F to 400°F).
- Make sure the grates are clean and brush them with a little bit of oil to prevent sticking.
Grilling the Corn
- Place the ears of corn on the grill, rotating them slightly to ensure even cooking.
- Close the lid and cook for 10-15 minutes, turning the corn every 2-3 minutes.
- You may see some charring or browning on the kernels – this is perfectly normal and adds to the flavor.
Checking for Doneness
- Check the corn for doneness by inserting a knife or skewer into one of the kernels.
- If it slides in easily, the corn is cooked. If not, give it a few more minutes and check again.
Tips and Variations
Here are a few tips and variations to take your grilled corn to the next level:
Grilling with the Husk On
- Instead of removing the husk, you can grill the corn with it on.
- Simply soak the corn in water for 30 minutes, then place it on the grill.
- The husk will char and blacken, adding a smoky flavor to the kernels.
Adding Herbs and Spices
- Mix some chopped herbs (such as parsley, chives, or cilantro) into the oil before brushing it onto the corn.
- Sprinkle some grated cheese (such as parmesan or cotija) onto the corn for an extra burst of flavor.
Grilling Corn in Foil
- Wrap the ears of corn in foil, making sure to seal the edges tightly.
- Grill the corn for 10-15 minutes, turning occasionally.
- This method helps to retain moisture and adds a steamed flavor to the kernels.
Serving and Enjoying
Once your corn is cooked, it’s time to serve and enjoy. Here are a few ideas for serving grilled corn:
Buttering and Seasoning
- Slather the corn with butter, mayonnaise, or sour cream.
- Sprinkle with salt, pepper, and any other seasonings you like.
Adding to Salads and Sides
- Chop the grilled corn off the cob and add it to salads, salsas, or other sides.
- Mix it with some diced tomatoes, onions, and cilantro for a fresh and flavorful salsa.
Pairing with Other Grilled Foods
- Grill some burgers, steaks, or chicken to serve alongside the corn.
- Try pairing the corn with some grilled vegetables, such as asparagus or bell peppers.
By following these steps and tips, you’ll be well on your way to cooking delicious grilled corn on the cob that’s sure to impress your friends and family. Whether you’re a seasoned griller or just starting out, this guide will help you to achieve perfect, smoky corn every time.
What is the best way to choose fresh corn on the cob for barbecuing?
When selecting fresh corn on the cob, look for ears with green husks and moist, tender kernels. Avoid ears with dry or brown husks, as they may be past their prime. You can also check the kernels by gently feeling through the husk; they should be plump and slightly soft to the touch.
Fresh corn on the cob is typically available from May to October, with the peak season being July and August. If you’re purchasing corn from a grocery store, try to buy it on the day you plan to use it, as it will be at its freshest. If you’re buying from a farmer’s market or farm stand, ask the vendor when the corn was picked, as it’s best to use it within a day or two of harvesting.
How do I prepare corn on the cob for barbecuing?
To prepare corn on the cob for barbecuing, start by removing the husks and silk from the ears. You can do this by holding the ear vertically and peeling back the husk, then pulling off the silk. Next, rinse the ears under cold running water to remove any remaining silk or debris. Pat the ears dry with a paper towel to remove excess moisture.
You can also add flavor to your corn on the cob by brushing it with oil, butter, or other seasonings before barbecuing. Some popular options include garlic butter, chili powder, and lime juice. Simply brush the seasonings onto the ears, making sure to coat them evenly.
What is the best way to barbecue corn on the cob?
The best way to barbecue corn on the cob is to place the ears directly on the grill grates, turning them frequently to ensure even cooking. You can also wrap the ears in foil and grill them, but this method can result in a steamed rather than grilled flavor. If you’re using a gas grill, you can close the lid to trap heat and cook the corn more quickly.
To achieve a nice char on the corn, make sure the grill grates are clean and brush them with oil before adding the ears. You can also rotate the ears 90 degrees after a few minutes to create a crosshatch pattern. Cook the corn for 10-15 minutes, or until it’s lightly charred and tender.
How do I know when corn on the cob is cooked?
Corn on the cob is cooked when it’s lightly charred and tender. You can check for doneness by inserting a knife or fork into one of the kernels; if it slides in easily, the corn is cooked. You can also check the color of the kernels; they should be lightly browned and slightly softened.
Another way to check for doneness is to listen to the sound of the corn sizzling on the grill. When the sizzling slows down, the corn is usually cooked. Keep in mind that cooking time will vary depending on the heat of your grill and the freshness of the corn.
Can I barbecue corn on the cob at a low temperature?
While it’s possible to barbecue corn on the cob at a low temperature, it’s not the best method. Low heat can result in a steamed rather than grilled flavor, and the corn may not develop a nice char. If you’re looking for a more tender corn, you can try grilling it at a medium-low heat, but keep in mind that it may not have the same flavor as high-heat grilled corn.
That being said, if you’re short on time or prefer a more tender corn, you can try barbecuing it at a low temperature. Simply wrap the ears in foil and grill them over low heat for 20-25 minutes, or until they’re tender. You can also add flavorings like butter, garlic, or herbs to the foil for extra flavor.
How do I store leftover barbecued corn on the cob?
Leftover barbecued corn on the cob can be stored in the refrigerator for up to 3 days. To store, let the corn cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. You can also store it in an airtight container, such as a glass or plastic container with a tight-fitting lid.
When you’re ready to reheat the corn, you can simply microwave it for 20-30 seconds, or until it’s warmed through. You can also reheat it on the grill or in a pan on the stovetop, adding a little butter or oil to keep it moist.
Can I freeze barbecued corn on the cob?
Yes, you can freeze barbecued corn on the cob, but it’s best to freeze it before barbecuing. To freeze, husk the corn and remove the silk, then blanch it in boiling water for 5-7 minutes. Shock the corn in an ice bath to stop the cooking process, then pat it dry with a paper towel.
Once the corn is dry, you can place it in a single layer on a baking sheet and freeze it until solid. Transfer the frozen corn to an airtight container or freezer bag, making sure to press out as much air as possible before sealing. Frozen corn will keep for up to 6 months.