About the Recipe
Corn on the cob is a quintessential summer treat, and grilling it adds a delightful smokiness and caramelization. Here are three deliciously easy methods for grilling corn on the cob:
Grilling with the Husk On:
Soak the corn in water to keep the husk moist.
If you want to remove the silk before grilling, husk the corn by grabbing the leafy part at the opposite end of the stem and gently pulling it apart (be prepared for a little messiness). Pull off the silk and smooth the husk back up. Grill the corn with the husk on to retain moisture. The husk will char on the outside, while the tender kernels steam perfectly inside. Cook for approximately 20-30 minutes until the corn is juicy and plump.
Let it cool for a minute or two before enjoying!
Grilling in Foil:
Remove the husk and silk from the corn ear. Take an aluminum foil and wrap the corn up like a burrito.
Grill the foil-wrapped corn for about 8-10 minutes. This method is great for involving kids during outdoor grilling sessions.
Directly on the Grill Grates:
Preheat your grill to medium heat and lightly oil the grill grates. Peel the husk off the corn. Place the corn directly on the grill grates (no oil required). Cook for about 10 minutes, turning every couple of minutes.
Look for charred bits and tender kernels that are still juicy. Overcooked corn can be shriveled and dry, so keep an eye on it.
Pro Tip:
Mix up some hot honey butter by combining butter, honey, chili flakes, and salt. Drizzle it over the grilled corn for an extra flavor boost!
Now you’re ready to enjoy your perfectly grilled BBQ corn on the cob. Serve it alongside burgers, ribs, salmon, or beans for a complete summer feast!
See detailed recipe below
Ingredients
8 ears of corn, husked and cleaned
Olive oil
Salt and black pepper, to taste
1/4 cup melted butter
1/2 cup barbecue sauce
Chopped fresh parsley (optional, for garnish)
Preparation
Start by preheating your grill to medium heat. While the grill is heating up, husk the corn and remove any silk strands. Rinse the corn under cold water to clean it thoroughly.
Brush each ear of corn with olive oil to coat evenly. Season the corn with a sprinkle of salt and black pepper, adjusting to your taste preferences.
Place the prepared corn directly on the grill grates. Grill the corn for about 10-12 minutes, turning occasionally to ensure even cooking. You want the corn kernels to be tender and slightly charred, developing a sweet and smoky flavor.
While the corn is grilling, prepare the BBQ glaze. In a small bowl, mix the melted butter and barbecue sauce until well combined.
Once the corn is cooked, remove it from the grill and place it on a serving platter. Brush the BBQ glaze generously over each ear of corn, coating them evenly.
For a fresh and vibrant touch, sprinkle chopped fresh parsley over the glazed corn. This step is optional but adds a pop of color and herbaceous flavor.
Serve the grilled BBQ corn on the cob hot as a flavorful and savory side dish alongside your main barbecue fare. The combination of sweet corn, smoky grill marks, and tangy BBQ glaze is sure to be a hit!
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Where there is injury, pardon. - St. Francis of Assisi
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