My favorite corn-on-the-cob grilling technique
All methods are good when it comes to cooking corn.
If you ask me what MY favorite one is, however, I’d say that this is what I like to do best:
- Preheat the grill to medium heat, around 400°F, and, without doing anything to it beforehand (meaning leaving it as is, with its leaves), put the corn on the cob in the direct cooking zone.
- Let the corn grill for 3 to 5 min, then, when the leaves start to brown a bit from the heat of the grids, turn it over. Repeat the process until the corn has a brownish color on all sides.
- Once it’s done, cut both ends of the corn and remove its leaves and its small hairs (be careful, the cob can be hot, but you’ll see, this step is going to be super easy to do!).
- Using a basting brush, spread your favorite BBQ sauce or butter on all sides of the cob (if you use butter, add some of your favorite dry marinade on all sides of the corn as well) and send everything over to the direct cooking zone once again for a short period of time (around 30 s), so that the sauce or butter caramelizes on the cob. (This is really where all the magic happens!)
- Savor every bite of your delicious corn!
Corn-on-the-cob always tastes good. So even if you boil it at first, make sure to add barbecue sauce or butter afterwards and to grill it. You’re going to get a good result either way, but it’s going to taste a lot better if you place it on the grill for a while rather than if you just boil it, I guarantee it! 😜
In the end, it’s all a matter of preferences. You can remove the leaves on your corn before grilling if you wish. Just know that the advantage of keeping the leaves on is that they “steam” the corn and allow it to stay very juicy, whereas if you grill your corn without the leaves, it’ll grill and caramelizes more. Go with the technique that seems more interesting to you.
Happy corn roast and grilling to all! 🌽