Barbecued corn on the cob is a summertime staple, a sweet and savory delight that perfectly complements any grilled meal. But achieving that perfect char, juicy kernels, and burst of flavor isn’t always as simple as tossing it on the grill. This comprehensive guide will walk you through everything you need to know to barbecue corn on the cob like a pro, from selecting the best ears to mastering different grilling techniques and adding creative flavor combinations.
Selecting the Perfect Corn
The foundation of any great barbecued corn on the cob starts with choosing the right ears. Freshness is paramount, as the sugars in corn begin to convert to starch soon after it’s picked. Here’s how to ensure you’re selecting the best:
Looking for Visual Cues
The husk should be bright green and tightly wrapped around the ear. Avoid ears with dry, brown, or yellowing husks, as this indicates they are past their prime. Silks, the stringy strands protruding from the top, should be golden brown and slightly sticky to the touch. If they are dry and brittle, the corn is likely old.
The Touch Test
Gently feel the ear through the husk. You should feel plump, evenly spaced kernels. Avoid ears with large gaps or missing kernels. If you’re allowed, peel back a small section of the husk and inspect the kernels directly. They should be milky and plump. If they are dry, shrunken, or dented, the corn is not fresh.
Sniffing for Sweetness
A fresh ear of corn will have a subtle, sweet smell. If you detect a musty or sour odor, the corn is likely spoiled.
Preparing Your Corn for the Grill
Once you’ve selected your corn, it’s time to prepare it for the barbecue. There are two main methods: grilling in the husk and grilling directly on the grates. Each method offers a slightly different flavor and texture.
Grilling in the Husk: Steaming and Sizzling
Grilling in the husk is a popular method because it steams the corn inside its natural wrapper, resulting in incredibly tender and juicy kernels. Here’s how to do it:
Soaking the corn: Before grilling, soak the unhusked corn in cold water for at least 30 minutes, and up to several hours. This prevents the husk from burning and helps to steam the corn. The longer you soak it, the more moisture it will retain.
Trimming the silks: Gently peel back the husk just enough to remove the silks. Be careful not to detach the husk completely. You can use a clean vegetable brush to help remove stubborn silks. Once the silks are removed, pull the husk back up to cover the corn.
Grilling the corn: Place the soaked, unhusked corn directly on the grill over medium heat. Cook for approximately 15-20 minutes, turning occasionally to ensure even cooking. The husk will char, but this is normal.
Checking for doneness: The corn is done when the kernels are tender and easily pierced with a fork. You can carefully peel back a section of the husk to check.
Serving: Let the corn cool slightly before handling. Peel back the husk completely and remove any remaining silks. Serve immediately with your favorite toppings.
Grilling Directly on the Grates: Charred Perfection
Grilling corn directly on the grates results in a smoky, charred flavor and a slightly firmer texture. This method is ideal for those who prefer a more pronounced grilled taste.
Husking and cleaning: Remove the husk and silks completely. Rinse the corn under cold water to remove any remaining debris.
Pre-cooking (optional): For faster cooking and more tender kernels, you can pre-cook the corn by boiling it for 5-7 minutes or steaming it for 8-10 minutes before grilling. This step is optional, but it can be helpful if you’re short on time or prefer a softer texture.
Grilling the corn: Lightly brush the corn with oil or melted butter to prevent sticking. Place the corn directly on the grill over medium heat. Cook for approximately 8-12 minutes, turning frequently to ensure even charring on all sides.
Checking for doneness: The corn is done when the kernels are tender and slightly charred.
Serving: Remove the corn from the grill and serve immediately with your favorite toppings.
Mastering the Grilling Technique
Regardless of the method you choose, mastering the grilling technique is essential for achieving perfectly barbecued corn on the cob.
Temperature Control is Key
Maintaining a consistent medium heat (around 350-400°F) is crucial. If the heat is too high, the husk will burn before the corn is cooked through, or the kernels will char too quickly without becoming tender. If the heat is too low, the corn will take longer to cook and may not develop the desired flavor.
Turning for Even Cooking
Turning the corn frequently, whether grilling in the husk or directly on the grates, ensures even cooking and prevents burning. Aim to turn the corn every few minutes.
Knowing When It’s Done
The best way to determine if the corn is done is to test the kernels. For unhusked corn, carefully peel back a section of the husk to check. For husked corn, use a fork to gently pierce a kernel. If the kernels are tender and release a milky juice, the corn is done.
Adding Flavor: Toppings and Seasonings
Once your corn is grilled to perfection, it’s time to add some flavor. The possibilities are endless, but here are a few popular options:
Classic Combinations
Butter and salt: The simplest, yet most satisfying topping. Use high-quality butter and sea salt for the best flavor.
Butter, salt, and pepper: A classic combination that adds a touch of spice.
Savory Sensations
Garlic butter: Mix minced garlic with melted butter for a savory and aromatic topping.
Herb butter: Combine chopped fresh herbs like parsley, chives, and thyme with melted butter.
Parmesan cheese: Sprinkle grated Parmesan cheese over the corn for a salty and cheesy flavor.
Chili powder: Add a kick of spice with a sprinkle of chili powder.
Sweet and Spicy Delights
Honey butter: Mix honey with melted butter for a sweet and decadent topping.
Maple syrup: Drizzle maple syrup over the corn for a rich and complex flavor.
Cinnamon sugar: Sprinkle cinnamon sugar over the corn for a sweet and comforting treat.
Global Flavors
Mexican street corn (Elote): Brush with mayonnaise, sprinkle with cotija cheese, chili powder, and lime juice.
Italian herb blend: Combine dried oregano, basil, and rosemary with olive oil and brush over the corn.
Asian-inspired glaze: Mix soy sauce, sesame oil, ginger, and garlic for a savory and umami-rich glaze.
Creative Corn on the Cob Recipes
Beyond the basic toppings, there are countless ways to get creative with your barbecued corn on the cob.
Grilled Corn Salad
Grill the corn and cut the kernels off the cob. Toss with diced tomatoes, cucumbers, red onion, avocado, and a lime vinaigrette for a refreshing summer salad.
Corn Ribs
Cut the corn cob lengthwise into quarters, creating “ribs.” Grill the ribs until charred and crispy, then toss with your favorite sauce or seasoning.
Corn Fritters
Grill the corn and cut the kernels off the cob. Mix with flour, eggs, milk, and seasonings, then fry in hot oil until golden brown.
Troubleshooting Common Problems
Even with the best preparation, grilling corn on the cob can sometimes present challenges. Here’s how to troubleshoot common problems:
Burnt Husk
If the husk is burning too quickly, reduce the heat or move the corn to a cooler part of the grill. You can also wrap the corn in aluminum foil for added protection.
Uneven Cooking
Ensure even cooking by turning the corn frequently and maintaining a consistent medium heat. If one side is cooking faster than the other, rotate the corn or move it to a different part of the grill.
Dry Kernels
Soaking the corn in water before grilling can help prevent the kernels from drying out. You can also brush the corn with oil or melted butter during grilling.
Tough Kernels
Tough kernels are often a sign of overcooking. Avoid overcooking the corn by checking for doneness frequently and removing it from the grill as soon as the kernels are tender.
Serving Suggestions and Pairings
Barbecued corn on the cob is a versatile side dish that pairs well with a variety of grilled meats, salads, and other summer favorites.
Grilled Meats
Steak: A classic pairing that’s always a crowd-pleaser.
Chicken: Grilled chicken and corn on the cob are a perfect match for a casual summer meal.
Burgers: Add a side of barbecued corn on the cob to your next burger night.
Ribs: Grilled ribs and corn on the cob are a summertime barbecue staple.
Salads
Potato salad: A classic barbecue side dish that complements the sweetness of the corn.
Coleslaw: The creamy texture of coleslaw pairs well with the smoky flavor of grilled corn.
Watermelon salad: A refreshing salad that’s perfect for a hot summer day.
Other Side Dishes
Baked beans: A hearty side dish that’s perfect for a barbecue.
Mac and cheese: A comforting side dish that’s always a hit.
Grilled vegetables: Round out your meal with other grilled vegetables like zucchini, bell peppers, and onions.
With these tips and techniques, you’ll be able to barbecue corn on the cob like a seasoned pitmaster, impressing your friends and family with perfectly grilled, flavorful corn every time. Enjoy the sweet taste of summer!
Is it better to grill corn in the husk or without?
Grilling corn in the husk creates a steaming effect, which helps retain moisture and keeps the kernels tender. The husk also provides a natural barrier against direct heat, preventing the corn from drying out or burning too quickly. This method results in a subtly sweet and juicy corn on the cob.
Grilling corn without the husk allows for direct caramelization of the kernels, resulting in a smoky, charred flavor. While this method can be faster, it requires closer attention to prevent burning. To compensate for moisture loss, consider brushing the corn with butter or oil before grilling, and keep a spray bottle of water handy to douse any flare-ups.
How long should I soak corn in the husk before grilling?
Soaking corn in the husk is essential for preventing the husks from catching fire during grilling and helps to steam the corn from the inside. Ideally, soak the corn in cold water for at least 30 minutes to an hour before placing it on the grill. This ensures the husks are thoroughly saturated.
Longer soaking times, up to a few hours, won’t harm the corn and can even improve its tenderness. Be sure to weigh down the corn to keep it submerged. After soaking, shake off any excess water before placing the corn on the grill.
What’s the best temperature for grilling corn?
For grilling corn in the husk, a medium heat (around 350-450°F or 175-230°C) is ideal. This allows the corn to cook through evenly without burning the husk prematurely. You’ll want to create a consistent, moderate temperature for best results.
For grilling corn without the husk, slightly higher heat (around 400-500°F or 200-260°C) can be used to achieve desirable caramelization and char marks. However, monitor the corn closely and rotate it frequently to prevent burning. If the kernels start to blacken too quickly, reduce the heat slightly.
How can I tell when grilled corn is done?
When grilling corn in the husk, look for the husks to turn brown and slightly charred. You can also gently peel back a portion of the husk to check the kernels; they should be plump and tender and easily pierced with a fork. The total grilling time is usually around 15-20 minutes.
When grilling corn without the husk, the kernels will become slightly softened and begin to caramelize. Rotate the corn frequently to ensure even cooking and prevent burning. The kernels should be bright yellow and easily pierced with a fork. This typically takes about 8-10 minutes.
What’s the best way to season grilled corn?
For simple and classic flavor, brush the corn with melted butter after grilling and sprinkle with salt and pepper. This allows the natural sweetness of the corn to shine through while adding a touch of richness and seasoning. Experiment with different types of butter, such as garlic butter or herb-infused butter.
For more adventurous flavors, try experimenting with spices, herbs, and cheeses. Chili powder, cumin, paprika, and cotija cheese are popular choices. Lime juice or a sprinkle of parmesan cheese can also add a unique twist. Don’t be afraid to get creative and customize your seasonings to your preferences.
Can I grill corn ahead of time and reheat it?
Yes, you can grill corn ahead of time and reheat it, although it’s best enjoyed fresh off the grill. To reheat grilled corn, wrap it in foil with a pat of butter and warm it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This helps to retain moisture and prevent it from drying out.
Alternatively, you can microwave the corn for a minute or two, but be mindful that this method can sometimes result in a slightly rubbery texture. For best results, reheat only the amount of corn you plan to eat, as repeated reheating can further degrade its quality.
What are some common mistakes to avoid when grilling corn?
One common mistake is not soaking corn in the husk long enough, which can lead to the husks catching fire. Another is grilling the corn at too high of a heat, which can cause the kernels to burn before they are fully cooked. Failing to turn the corn regularly can also result in uneven cooking.
Overcooking is also a frequent error. Overcooked corn can become dry and tough. Use the visual cues described earlier to determine doneness. Finally, under-seasoning can result in bland corn. Be generous with butter, salt, and pepper, or explore other flavor combinations to enhance the corn’s natural sweetness.