How to Cook Corn on the Cob on a Gas Grill: A Foolproof Guide
Here’s how to perfectly grill corn on the cob on a gas grill: You can achieve delicious, slightly smoky corn either in the husk or shucked. The key is proper heat control and understanding optimal cooking times for tender, juicy results.
The Allure of Grilled Corn
Grilling corn on the cob is more than just cooking; it’s a culinary experience. The smoky char and subtle sweetness elevate this humble vegetable to gourmet status. Unlike boiling, grilling imparts a unique flavor profile that complements summer barbecues and gatherings. It’s also a relatively quick and easy method, making it perfect for weeknight meals or casual entertaining.
Grilling In the Husk vs. Shucked
The great debate! Grilling corn in the husk offers protection from direct heat, resulting in steamed, juicy kernels with a subtle smoky flavor. Shucking the corn, on the other hand, allows for direct contact with the grill grates, producing a char that many find irresistible. Both methods have their merits.
- In the Husk: Steamed, juicy, subtle smoky flavor.
- Shucked: Charred, more pronounced smoky flavor.
Ultimately, the choice depends on your personal preference. Some prefer the cleaner taste of in-husk corn, while others crave the smoky bite of charred kernels.
Preparing Your Gas Grill
Proper grill preparation is crucial for successful corn grilling. Clean your grill grates thoroughly to prevent sticking and ensure even heat distribution. Preheat your gas grill to medium heat (approximately 350-400°F). For grilling in the husk, you can use indirect heat (turning off burners) for a more gentle steaming effect. For shucked corn, direct heat is ideal for achieving that desired char.
- Clean Grill Grates: Removes debris and prevents sticking.
- Preheat Grill: Ensures consistent cooking temperature.
- Medium Heat (350-400°F): Prevents burning.
- Indirect Heat (In-Husk): More gentle steaming effect.
- Direct Heat (Shucked): For achieving char.
Grilling Corn in the Husk: Step-by-Step
This method ensures moist, tender corn with a subtle smoky flavor.
- Soak the Corn: Submerge the corn (still in the husk) in a large bowl of cold water for at least 30 minutes. This prevents the husks from burning and helps steam the corn.
- Prepare the Grill: Preheat your gas grill to medium heat. Consider turning off one burner for indirect heat.
- Grill the Corn: Place the soaked corn on the grill grates.
- Cook the Corn: Cook for 15-20 minutes, turning occasionally to ensure even cooking. The husks will char, but the corn inside will steam.
- Check for Doneness: The corn is done when the kernels are tender and easily pierced with a fork.
- Remove and Serve: Carefully remove the corn from the grill, peel back the husks, remove the silk, and serve immediately with butter, salt, and pepper.
Grilling Shucked Corn: Achieving the Perfect Char
This method delivers a smoky, slightly charred flavor.
- Prepare the Corn: Shuck the corn, removing the husks and silk.
- Optional: Butter and Season: Lightly brush the corn with melted butter or oil and season with salt, pepper, and any desired spices.
- Prepare the Grill: Preheat your gas grill to medium heat.
- Grill the Corn: Place the shucked corn directly on the grill grates.
- Cook the Corn: Cook for 8-12 minutes, turning frequently to achieve even charring on all sides.
- Check for Doneness: The corn is done when the kernels are tender and slightly browned.
- Remove and Serve: Remove the corn from the grill and serve immediately.
Common Mistakes and How to Avoid Them
Even seasoned grillers can make mistakes when cooking corn on the cob. Here are some common pitfalls and how to avoid them:
- Burning the Husks: Soaking the corn adequately before grilling in the husk prevents burning.
- Overcooking the Corn: Overcooking results in dry, tough kernels. Watch the corn closely and remove it from the grill as soon as it’s done.
- Uneven Cooking: Turning the corn frequently ensures even cooking and prevents burning on one side.
- Not Cleaning the Grill: A dirty grill can cause sticking and uneven heat distribution.
- Grilling at Too High a Heat: High heat can burn the corn before it’s cooked through. Medium heat is ideal.
Flavor Enhancements and Creative Twists
While simple butter, salt, and pepper are classic choices, don’t be afraid to experiment with different flavor combinations:
- Chili Lime: Brush with melted butter, lime juice, chili powder, and a pinch of cayenne pepper.
- Parmesan Garlic: Mix melted butter with grated Parmesan cheese, minced garlic, and fresh parsley.
- Herb Butter: Combine softened butter with chopped herbs like rosemary, thyme, and sage.
- Elote Style: Spread with mayonnaise, sprinkle with cotija cheese, chili powder, and lime juice.
Frequently Asked Questions (FAQs)
Can I use aluminum foil when grilling corn on the cob?
Yes, you can use aluminum foil to wrap shucked corn for a steaming effect and to prevent excessive charring. Simply wrap the corn with butter and seasonings before placing it on the grill. This is a good option if you want very tender corn.
How long should I soak the corn before grilling in the husk?
Ideally, soak the corn for at least 30 minutes, but longer soaking (up to 2 hours) won’t hurt. The longer the soaking time, the more moisture the husks retain, reducing the risk of burning.
What’s the best way to remove the silk from corn on the cob?
The easiest way to remove silk is after grilling the corn in the husk. The steaming process loosens the silk, making it easier to pull away. If shucking beforehand, try using a clean toothbrush or vegetable brush to remove stubborn strands.
Should I add sugar to the water when soaking the corn?
Adding sugar to the soaking water is unnecessary. Corn naturally contains sugars, and soaking doesn’t significantly alter the sweetness. Focus on proper cooking techniques for the best flavor.
How can I tell if the corn is done cooking on the grill?
For in-husk corn, gently peel back a portion of the husk and check the kernels for tenderness. For shucked corn, the kernels should be tender and slightly browned. You can also pierce a kernel with a fork to check for doneness.
Can I grill corn directly over high heat?
While grilling over high heat is possible, it’s not recommended as it can easily lead to burning. Medium heat provides better control and ensures even cooking.
How do I store leftover grilled corn on the cob?
Store leftover grilled corn in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze grilled corn on the cob?
Yes, you can freeze grilled corn. Blanch the corn briefly in boiling water (about 2 minutes), then plunge it into ice water to stop the cooking process. Cut the kernels off the cob and store them in freezer bags for up to 6-8 months.
What’s the best type of butter to use when grilling corn?
Melted unsalted butter is a great base for brushing on corn. You can then add salt, pepper, and any desired seasonings. Salted butter can be used, but adjust the amount of added salt accordingly.
Can I use a charcoal grill instead of a gas grill?
Absolutely! Grilling corn on a charcoal grill will impart an even smokier flavor. Use a medium heat and follow the same grilling techniques as with a gas grill.
Is it okay to use corn that’s past its prime for grilling?
While grilling can improve the flavor of slightly older corn, it’s best to use corn that’s fresh and plump. Avoid corn with dry or shriveled kernels.
Can I grill frozen corn on the cob?
While possible, grilling frozen corn isn’t ideal as it can result in a mushy texture. Thaw the corn completely before grilling for best results. You could microwave it before grilling for a head start, but make sure to still pat it dry before placing on the grill.