Grilled Corn on the Cob Recipe: How to Grill Corn

Corn on the cob is a term for ears of corn that you cook whole in boiling water, on the grill, or in the oven. Sweet corn is the most popular variety for corn on the cob. You can cook corn on the cob with the corn husks on or off. If you opt for the former, take precautions to ensure the husks don’t catch fire during the cooking process. Since it’s usually on the sweeter side, corn on the cob pairs well with savory flavors, such as garlic, citrus, fresh herbs, and spicy heat.

Follow this step-by-step guide for making corn on the cob in aluminum foil packets on a gas grill or charcoal grill:

1. 1. Begin with fresh corn. Use the freshest corn possible for corn on the cob recipes, as it is the sweetest and juiciest. Fresh corn also allows you to cook corn on the cob on the grill with the husks still on with less concern of the vegetable catching fire since it contains more moisture than older corn. You can shop for fresh corn at your local farmers’ market during corn season.
2. 2. Shuck the corn. If you plan to cook the ears of corn with the husks still on, you can skip to step three. Otherwise, hold on to the bottom of an ear of corn with one hand while gripping the top of the ear. Snap the protruding piece of stalk off of the bottom of the ear. Then start peeling back the fibrous husks to expose the kernels. Remove as much of the corn silk (the hair-like strands) as possible. Rinse the corn under cold water to remove any dirt.
3. 3. Prepare the foil packet. Gather one sheet of heavy-duty foil per ear of corn—each piece should be big enough to wrap around the ear of corn and cover it completely. Put three small pats of unsalted butter on the bottom of the aluminum foil for the corn to sit on. Place the ear of corn on top of the butter.
4. 4. Season the corn. Sprinkle Kosher salt and black pepper on top of the corn. Wrap the aluminum foil around the corn, making sure there are no exposed kernels. Repeat with all the ears of corn.
5. 5. Heat the grill. Preheat a gas grill on high heat and allow the grill to come up to 400 degrees Fahrenheit. There is no need to oil or spray the grill grates, since the corn doesn’t come in direct contact with the grill.
6. 6. Cook the corn. Place the ears of corn on the hot grill and leave them alone for a few minutes. Then rotate the corn occasionally so one spot isn’t sitting over the flame for too long. To check the corn, unwrap the foil slightly using tongs or while wearing heat-protective gloves. If there are grill marks or char marks on the corn, it’s done.
7. 7. Serve the corn. With tongs, remove the corn cob from the grill. Unwrap the corn and discard the aluminum foil. Season the corn further, serve it as is, or cut the kernels off the cob to make corn salad, corn salsa, corn pudding, creamed corn, or another summer side dish.

You can apply heavy seasoning to corn and still be able to taste the sweetness and charred flavor from the grill. Here are a few different ideas for seasoning your grilled corn recipe:

1. 1. Chili powder and paprika: Bring some spicy heat and additional smokiness to your grilled corn by adding chili powder and paprika. These two spices are common in Mexican street corn, also known as elote, a popular Mexican dish of corn on the cob that relies on a mixture of mayonnaise, garlic, lime zest, chili powder, paprika, cilantro, and cotija cheese.
2. 2. Cilantro and lime: Roll a cooked ear of corn in olive oil and then a mixture of the zest from one lime and chopped cilantro. Top the corn with a squeeze of lime juice.
3. 3. Garlic and Parmesan: Make a garlic butter from melted butter and minced garlic to apply to your corn on the cob, then grate Parmesan cheese over the dish.