How Long to Cook Corn on the Cob on a BBQ? Mastering the Grill for Perfect Ears
The ideal cooking time for corn on the cob on a BBQ is generally 8-10 minutes, with turning the ears every couple of minutes, but this can vary based on whether the corn is grilled in the husk or directly on the grill grate. The most important factor is to ensure the kernels are tender and easily pierced with a fork.
Why BBQ Corn on the Cob? A Summer Staple
Grilling corn on the cob is a quintessential summer activity, offering a smoky flavor that elevates the sweetness of the corn. It’s a simple and satisfying way to enjoy fresh produce, perfect for backyard barbecues, picnics, and casual weeknight meals. The char from the grill adds a unique depth that you simply can’t achieve through boiling or steaming.
Different Methods: Husk On vs. Husk Off
There are two primary ways to grill corn on the cob: with the husk on and with the husk off. Each method produces a slightly different result.
- Husk On: This method steams the corn inside the husk, resulting in a more tender and juicy kernel.
- Husk Off: This method allows the kernels to directly char on the grill, imparting a smoky flavor and slightly drier texture.
The choice depends on your personal preference. Some prefer the added moisture and subtle steaming effect of grilling in the husk, while others crave the smoky char and concentrated flavor of grilling directly on the grate.
Preparing the Corn: A Few Simple Steps
Proper preparation is key to perfectly grilled corn. Here’s a breakdown of the process for both husk-on and husk-off methods:
- Husk On:
- Soak the corn in cold water for at least 30 minutes (longer is better). This prevents the husks from burning and helps steam the corn.
- Gently peel back the husks without detaching them from the cob.
- Remove the silk from the corn.
- Pull the husks back up to cover the corn.
- Husk Off:
- Remove the husks and silk completely.
- Brush the corn with oil or melted butter. This helps prevent sticking and adds flavor.
The Grilling Process: Heat Control is Key
The grilling process itself is relatively straightforward, but maintaining the right temperature is crucial. Medium heat (around 350-450°F or 175-230°C) is ideal.
- Husk On: Grill for 15-20 minutes, turning every 5 minutes, until the husks are slightly charred and the corn is tender.
- Husk Off: Grill for 8-10 minutes, turning every 2-3 minutes, until the kernels are lightly charred and tender.
The time differences depend on the additional steaming effect within the husk, which takes longer to cook the corn.
Doneness Test: Ensuring Perfectly Cooked Corn
The best way to determine if your corn is done is to use a fork to gently pierce a kernel. If the kernel is tender and releases milky juices, it’s ready to eat.
- Look for: Tender kernels, slight char (if grilling without husks), and a pleasant aroma.
- Avoid: Overcooked corn, which can become dry and tough.
Seasoning and Serving: Enhancing the Flavor
Once the corn is cooked, it’s time to season and serve. The possibilities are endless!
- Classic: Butter, salt, and pepper.
- Spicy: Chili powder, cayenne pepper, lime juice, and cilantro.
- Herby: Garlic butter, parsley, and thyme.
- Sweet: Honey butter and a sprinkle of cinnamon.
Serve immediately and enjoy!
Common Mistakes to Avoid: Preventing Grilling Fails
Grilling corn on the cob is easy, but here are some common mistakes to avoid:
- Not soaking the corn (husk on method): This can lead to burnt husks and uneven cooking.
- Grilling at too high a heat: This can burn the outside of the corn before the inside is cooked through.
- Not turning the corn frequently: This can result in uneven charring.
- Overcooking the corn: This can make it dry and tough.
- Using old corn: Fresh corn is essential for the best flavor and texture.
Choosing the Right Corn: Freshness Matters
Selecting fresh corn is vital for the best grilling experience. Look for these signs:
- Firm kernels: Feel the corn through the husk; the kernels should feel plump and well-filled.
- Green, moist husks: Avoid corn with dry or yellowing husks.
- Silky tassels: The tassels should be light brown and slightly sticky.
| Feature | Good Quality Corn | Poor Quality Corn |
|---|---|---|
| Husks | Green, moist, tightly wrapped | Dry, yellowing, loose |
| Tassels | Light brown, slightly sticky | Dark brown, dry, brittle |
| Kernels | Firm, plump, well-filled | Shrunken, dented, sparse |
| Smell | Slightly sweet, corny aroma | Musty or fermented odor |
Frequently Asked Questions (FAQs)
1. Can I grill frozen corn on the cob?
Yes, you can grill frozen corn on the cob, but the cooking time will be slightly longer. Thaw the corn partially before grilling, either in the refrigerator overnight or under cool running water. The cooking time will increase by about 5-7 minutes.
2. Should I salt the corn before grilling?
It’s best to salt the corn after grilling. Salting before grilling can draw moisture out of the kernels, leading to a slightly drier result. Seasoning after grilling allows the corn to retain its natural sweetness and moisture.
3. What’s the best type of grill to use for corn?
Both gas and charcoal grills work well for grilling corn on the cob. Gas grills offer precise temperature control, while charcoal grills provide a smokier flavor. Experiment with both to see which you prefer.
4. How do I prevent my corn from sticking to the grill?
To prevent sticking, make sure your grill grates are clean and well-oiled. Brushing the corn (especially if grilling without husks) with oil or melted butter also helps.
5. Can I add herbs under the husks for extra flavor?
Absolutely! Adding herbs like thyme, rosemary, or oregano under the husks infuses the corn with delicious flavor as it steams. Experiment with different combinations to find your favorite.
6. What temperature should my grill be for grilling corn?
Aim for medium heat, around 350-450°F (175-230°C). This allows the corn to cook through without burning. If your grill runs hotter, move the corn to a cooler part of the grill or reduce the heat.
7. How do I store leftover grilled corn on the cob?
Store leftover grilled corn on the cob in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave, oven, or on the grill.
8. Is it better to grill corn with or without the silk?
It’s definitely recommended to remove the silk before grilling corn. Leaving the silk on can result in it burning and sticking to the kernels, making it difficult to remove after cooking.
9. Can I grill corn on the cob in foil?
Yes, grilling corn on the cob in foil is an option, especially if you want to add moisture and prevent charring. Wrap each ear of corn tightly in foil with a pat of butter and your desired seasonings. Grill for about 15-20 minutes, turning occasionally.
10. How can I tell if my charcoal grill is at the right temperature?
Use the hand test. Hold your hand about 5 inches above the grill grate. If you can only hold it there for 3-4 seconds, the grill is at medium-high heat. For medium heat, you should be able to hold your hand there for about 5-6 seconds.
11. What are some creative topping ideas for grilled corn on the cob?
Beyond butter, salt, and pepper, try these creative topping ideas: cotija cheese and chili powder, garlic aioli and fresh herbs, pesto and Parmesan cheese, or bacon bits and sour cream.
12. Can I use compound butter on grilled corn?
Yes! Compound butter (butter mixed with herbs, spices, or other flavorings) is an excellent way to add extra flavor to grilled corn. Prepare the compound butter ahead of time and let it chill, then slather it on the corn after grilling. Some popular options include garlic herb butter, chili lime butter, and honey cinnamon butter.