Caramelized, smoky flavor bolsters the natural sweetness of fresh corn on the cob, making this summertime favorite even more fabulous. The following grill method is easy and works whether you prefer to husk the corn first or leave it on.
When my dad was a boy, he helped his dad build a stone oven in their backyard. As fate would have it, my dad’s childhood home became my childhood home.
Day to day, my dad didn’t do much cooking, but several times every summer, he’d soak a half bushel of corn, still in the husk, in water, build a fire in that beautiful stone oven, place the corn on top, and then cover it with wet burlap.
Dad continually doused the burlap with water, which prevented it from burning. The purpose of the wet burlap was to steam the corn so it would become tender as it simultaneously roasted and took on a smoky flavor.
When I started cooking corn for my family years ago, Steamed Corn on the Cob became my go-to method of preparation. For its ease, preservation of flavor, and efficiency whether cooking many ears of corn or just a few, I still return to this method again and again.
Those corn roast memories, however, increasingly led me to recreate the delicious, smoky flavor that my family loved so much. And though a basic grill is my best alternative to that special stone oven, I’ve found it to be a worthy (and burlap-free!) substitute. What’s more, the cooking time is rather quick and cleanup is a breeze.
There are two ways to grill corn on the cob: with the husk or without.
When the husks are left on, the kernels steam as they grill. With this method, we first soak the husks to provide the necessary moisture, which also prevents the papery husks from burning too much. The result is tender, sweet, juicy, kernels with a hint of smoky flavor.
When the husks are removed, the kernels get a direct hit from the grill. In this case, the corn is brushed first with oil (I like avocado oil for its high smoke point and subtle, buttery flavor), which helps retain moisture and allows the kernels to turn golden, creating caramelized flavor along with the smokiness.
The husked method is somewhat quicker and ideal when you want to see and taste the char. Those golden, smoky kernels are delicious right off the cob and also provide a lovely upgrade to a corn salad, like Mexican Street Corn Salad.
With either method, the corn on the cob will be ready for your favorite flavorings, whether that be the traditional butter-salt-pepper trio, or spices like chili powder and cumin—or my family’s favorite, Jane’s Krazy Mixed Up Salt (which everyone here calls Krazy Jane’s.)
It’s worth mentioning that, when grilling fresh corn on the cob without the husks, I find the residual layer of avocado oil is sufficient to make the salt and pepper stick, and butter isn’t necessary to make the flavor truly shine. Of course, some consider corn without butter sacrilege. If you are in this camp (my husband is with you!), by all means add it. (And note my family’s favorite buttering method, below.)
Also, for more delicious inspiration, readers shared their tried-and-true methods for cooking and topping the seasonal standout in this older post.
My favorite way to butter corn on the cob? This little trick has come to the rescue at many a family dinner and larger gatherings. Simply cut bread into squares just wider than a pat of butter, and then place a pat of butter on top. Put as many as needed on a plate, and suddenly, kids can butter their own corn much more easily, and there’s no waiting for a single stick of butter to make the rounds. Plus, it’s virtually mess-free…and the leftover bread tastes great!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Grilled Corn on the Cob
Ingredients
- 4 ears corn on the cob
- 1 tablespoon (14ml) avocado oil (if direct grilling; could sub olive oil)
- For serving: butter*, salt, and pepper to taste
Instructions
- To Grill Husked Corn: Preheat the grill to medium heat. Husk the corn and remove the silk. Brush each ear with oil.
- Place the corn directly on the grill, put the lid down, and cook 10-15 minutes turning occasionally. (Our most recent batch took 12 minutes, and I turned it four times, closing the lid right after turning. Aim for some golden-brown spots on all sides.)
- Remove the corn to a platter and serve with butter, salt, and pepper to taste.
- To Grill Corn in Husks: Pull the husks back to the base of the corn without detaching them. Remove the silk and then fold the husks back over the corn. In the sink or a large bowl or pot (I often use the insert of my slow cooker), cover the corn with water and let soak for at least 20-30 minutes. Longer (up to 6-8 hours) is fine.
- Preheat the grill to medium heat. Drain the corn and shake off the excess water. Grill the corn for 15-20 minutes with the lid on, rotating as the husks start to char.
- Remove from the grill and allow to sit a minute or two until cool enough to handle, and then peel off the husks and serve with butter, salt, and pepper.
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