How long does it take to cook corn on the grill?

What About Soaking or Brining the Corn?

Before grilling, corn is said to be seasoned and made plumper by brining or soaking the ears in water. However, there are two issues with those hypotheses. First, in order for the ears to absorb any salt from the brine, they would need to soak for a number of days, during which time they would start to lose valuable sweetness as they grew older. Second, purchasing fresh, juicy corn cannot be made any juicier. While soaking may be advantageous for older or out-of-season ears, fresh summer corn does not benefit from it.

More on brining: An Important Tip for Great Grilled Corn

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And now…how to grill corn on the cob!

Here’s the best way to grill corn on the cob: with this quick technique, it turns out charred, smoky, tender, and sweet. Although it’s our preferred method, it dries out more than the other two does.

Preheat the grill to medium high: that’s 375 to 450 degrees.

Husk the corn or tie back the leaves to make a handle (see recipe).

Rub oil lightly on all the cobs.

Grill the cobs directly on the oven grates for 12 to 15 minutes, turning until blackened on all sides.

Wrapped in aluminum foil, grilled corn on the cob is a simple and hands-off way to cook corn while you grill the rest of the meal. It produces the most moist corn this way, but it lacks the smoky grill flavor.

Preheat a grill to medium high heat: that’s 375 to 450 degrees Fahrenheit.

Place the corn on foil and season. Rub it with olive oil, cover with salt and pepper, and then place a few pats of butter on top.

Wrap the corn in foil loosely. Poke a few holes in the aluminum foil to allow air to escape.

Grill 20 to 25 minutes, turning occasionally, until its bright yellow.

It’s simple and produces corn with a deliciously moist, sweet flavor, so grilling corn in the husks is a novel technique that is definitely worth trying. The process is a little more time-consuming, but the flavor is similar to a combination of the two methods described above: it emerges moist with a faintly charred flavor.

Remove the silk. Pull back the husks, remove the silk of the corn, then pull the husks back up.

Soak the cobs for 20 minutes. This prevents them from catching fire.

Preheat the grill to medium high: that’s 375 to 450 degrees.

Grill for 20 to 22 minutes. Turn them to get even blackening on the outside of the husk (test if its done by checking one cob to make sure its bright yellow).

There are so many ways to season and serve corn on the cob once it has been grilled; here are a few of our favorites:

Mexican grilled corn: This Elote recipe has an irresistibly creamy sauce and is covered in crumbly cheese

Butter and Old Bay: This famous seafood seasoning is perfect on corn (use purchased or homemade)

Ranch seasoned: Lather with butter or sour cream and ranch seasoning!

Grilled corn salad: Cut it off the cob and make it into this zingy Grilled Corn Salad

Elote salad: Make Elote Salad with Mexican grilled corn flavors

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The BEST way to GRILL CORN on the COB | BBQ Butter | PK Grill (2021)