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Why Grilled Corn?
Corn on the cob is one of the most versatile and budget-friendly vegetables, especially during the summer.
You can buy it fresh and in-season, often at a great price. It goes perfectly with just about any grilled dish—steaks, burgers, ribs, and more.
Plus, the flavor that comes from grilling adds something you just can’t get from boiling or steaming corn.
The slight char and smoky undertones pair beautifully with the sweetness of the kernels, and when you top it off with some buttery goodness, it’s hard to resist.
Getting Started: Preparing the Corn
First things first, you need to prep your corn before it hits the grill. Start by husking the corn. Here’s a quick tip for getting the husks off easily: Start at the narrow end of the cob and pull down.
Once you’ve exposed the kernels, go to the other end and do the same. You should be able to remove both the husk and the silk (that fine inedible material attached to the corn) in just two pulls.
If you try to remove it all at once, you’ll likely be left with bits of silk still attached, which is more time-consuming and tricky to clean off.
Setting Up the Grill
For this recipe, I’m using a two-zone setup on my PK grill, which is essential for cooking the corn just right.
If you’re new to two-zone grilling, it’s pretty simple: you’ll have a hot side and a cool side.
In this case, I’m cooking the corn over medium heat first, then moving it to the hot side to get those beautiful grill marks that everyone loves.
Here’s how I have my PK grill set up:
– I’ve got one valve open and one closed on the bottom, and the same on the top. This allows the oxygen to flow through, ensuring that the heat circulates evenly around the corn.Now, before we place the corn on the grill, I always like to oil up the grates, just as you would when grilling a protein like steak or chicken.
You can use a paper towel with a little bit of oil to slick and clean the grates. This also helps prevent the corn from sticking.
Grilling the Corn
Once your grill is ready, it’s time to get those ears of corn onto the grates. Make sure they’re well-oiled as well, and place them directly over the medium heat. Close the lid and let the magic happen.
You’ll want to let the corn cook for about seven minutes to start, then check to see if the kernels are starting to soften.
Give each ear of corn another coat of oil while it’s grilling. The oil not only helps keep the corn from sticking but also protects it from over-charring during the cooking process.
After about 10 minutes of grilling, the corn should be softening nicely. At this point, you’ll want to move the ears over to the hot side of the grill to get that irresistible charred flavor.
Keep an eye on them, and as they get the amount of color and grill marks you want, move them back over to the cooler side of the grill to finish cooking.
Garlic Barbecue Butter – The Perfect Finish
Now comes the part that takes your grilled corn to the next level: garlic barbecue butter. I’ve always believed that corn on the cob and butter go hand-in-hand, much like how a duck takes to water.
The richness of butter just elevates the sweetness and texture of the grilled kernels. But we’re not stopping at plain butter.
For this recipe, I’m using unsalted butter because we’re adding salt ourselves, along with garlic and one of my favorite barbecue rubs, GQ Barbecue’s The Rub.
Feel free to use your favorite BBQ rub here, but make sure it’s one that complements the sweetness of the corn and the smokiness of the grill.
Why I Prefer Naked Corn on the Grill？
There are many different ways to cook corn on the cob, but my go-to method is grilling it without the husk—what I like to call “naked” corn.
While some folks prefer to grill corn with the husk on, I find that you miss out on all the great flavors that come from charring the corn directly on the grill.
When you grill it in the husk, you’re essentially steaming the corn, which is great if you prefer a more delicate flavor.
But if you’re like me and you want that bold, smoky flavor with a bit of char, grilling it naked is the way to go.
Other Two Way Grilling Corn
Method 1: Grilling Corn in the Husk
The first method is grilling corn directly in its husk. This is as simple as it gets. All I did was take the ear of corn, husk and all, and soak it in water for a bit.I left it soaking on the side while I prepped the other two ears. Soaking the corn in the husk helps trap some of that moisture inside during the grilling process, essentially steaming the corn while still allowing it to get some of that smoky, charred flavor from the grill.
Method 2: Grilling Corn in Foil
For the second ear, I decided to husk the corn completely and wrap it in aluminum foil, kind of like a burrito. The beauty of using foil is that you can add ingredients like butter, salt, and pepper directly inside the wrapping.This method steams the corn while trapping in the flavors of the added seasonings. It’s also a great option if you want to keep the corn warm while you’re grilling other items or serving a large group of people.
Cooking Time and Variations
The cook time for grilled corn can vary depending on your grill’s temperature and whether you’re using the hot or cool zone more.
Generally, you’ll want to grill the corn for about 20 to 30 minutes total. You’ll know it’s done when the kernels are tender and the corn has the amount of char you prefer.
If you’re looking to switch things up, there are other ways to grill corn, too. Some people like to grill it in the husk or wrap it in foil with butter and seasonings inside.
While these methods are great for locking in moisture and keeping the corn tender, I believe you lose some of that grilled flavor that makes it special.
Grilling the corn directly on the grates allows for better caramelization of the kernels and a more intense flavor.
The Taste Test
The Husky Method
The corn grilled in the husk was by far the juiciest. The moisture from the water soak did its job, creating a tender ear of corn with plump kernels.However, it didn’t have as much of that classic grilled flavor that I love. It was more like steamed corn with just a hint of smokiness.
That being said, if you prefer a juicier, softer texture, this is the method for you.
The Naked Method
The naked corn was exactly what I expected—smoky, charred, and full of flavor. The direct contact with the grill grates gave it that distinct grilled taste that I crave.However, the downside was that the kernels were a bit drier than the other methods. If you’re all about that smoky flavor and don’t mind a little char, this method is the way to go.
The Foil-Wrapped Method
Finally, the foil-wrapped corn was somewhere in between the other two. It was juicy but not as plump as the husk-grilled corn, and it had some grill marks, though not as pronounced as the naked corn.The added butter and seasoning gave it a delicious flavor boost, making it a solid option if you want to infuse your corn with extra flavor while still getting some of that grilled goodness.
Dressing the Corn
Now that the corn is beautifully grilled, it’s time to dress it up. I grab my mini cauldron with the dressing and stir it until it forms an oily paste.
Then, I generously brush it all over the corn. The combination of the warm corn and the rich dressing is mouthwatering.
I’m not shy when it comes to dressing the corn, either—I make sure every inch is coated because the flavors are out of this world.
The garlic, herbs, and hint of lemon bring out the sweetness of the corn in a way that’s hard to describe, but trust me, it’s worth the effort.
Final Thoughts
If you’re looking for the easiest, most flavorful way to cook corn on the cob, this recipe is a must-try. The smoky, charred flavor combined with the garlic barbecue butter will make this dish a hit at your next barbecue.
And the best part? It’s super simple and doesn’t require a lot of prep or time. So fire up your grill, grab some fresh corn, and give this method a try. Your family and friends will thank you.
If you enjoyed this recipe, don’t forget to give it a thumbs up and leave a comment below with your favorite way to grill corn.
I’d love to hear your thoughts or any variations you’ve tried. Thanks for reading, and I’ll see you next time with more grilling tips and delicious recipes!
