Fire up the grill and savor the flavors of summer with this mouthwatering Grilled Corn on the Cob recipe! Sweet, juicy corn is lightly charred to perfection, creating a deliciously smoky flavor that’s perfect for backyard barbecues, picnics, and summer cookouts.
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What Type of Corn to Use
You can use fresh or frozen corn. If you’re using frozen corn on the cob be sure to defrost it first. Here are some common varieties:
- Yellow Corn: Yellow corn is one of the most common varieties of corn and is readily available at most grocery stores and farmers’ markets. It has a sweet and slightly buttery flavor that caramelizes beautifully when grilled.
- White Corn: White corn is another popular option that’s known for its tender kernels and sweet flavor. It’s slightly milder in flavor compared to yellow corn and pairs well most seasonings and toppings.
- Peaches and Cream Corn: Features kernels that are a combination of yellow and white. This type offers a balance of sweetness and creaminess, making it a versatile option for grilling.
- Sweet Corn: Sweet corn is bred specifically for their high sugar content and tender kernels. These varieties are exceptionally sweet and flavorful when grilled.
How to Shop and Pick the Best Corn
- Inspect the Husks: Look for corn with bright green, tightly wrapped husks. Avoid ears with dry, brown husks or any signs of mold or decay.
- Feel the Weight: Pick up the corn and feel its weight. Fresh corn should feel heavy for its size, indicating that it’s filled out with juicy kernels.
- Check the Silk: Peel back a small section of the husk to examine the silk (the thin, hair-like strands) underneath. The silk should be golden yellow or light brown in color and slightly sticky to the touch. Avoid corn with dried-out or blackened silk, as this can indicate older or less fresh corn.
- Inspect the Kernels: If possible, gently peel back a small section of the husk to check the kernels. They should be plump, firm, and tightly packed together. Avoid corn with shriveled or discolored kernels, as this can indicate that the corn is past its prime.
- Look for Even Rows: Examine the rows of kernels on the ear of corn. They should be evenly spaced and fill out the entire length of the cob. Irregular or missing rows may indicate poor pollination or uneven ripening.
How to Season the Corn
You can never go wrong with butter, and of course, smoked paprika. I use a combination of butter, garlic powder, parsley, salt, and pepper. Feel free to season the corn with any of your favorite spices.
Grill Temperature
You should aim for a range between 350 to 400 degrees. This temperature range allows the corn to cook evenly without burning while still developing charred grill marks and caramelized flavors.
How Long to Grill
Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and lightly charred.
Pair With These Recipes
Southern Vinegar Based Coleslaw
Grilled Salmon with Lemon
Southern Coleslaw
Southern Potato Salad
Baked Beans with Canned Beans
Grilled Corn on the Cob
Ingredients
- 4 ears corn on the cob Husk removed.
- 2-3 tablespoons melted unsalted butter Measured solid.
- 1/2 teaspoon smoked paprika
- 1 teaspoon chopped parsley
- salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat, aiming for a temperature between 350 degrees to 400 degrees.
- Remove the husks from the corn if you have them.
- Place the prepared corn on the preheated grill, directly over the heat.
- Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and lightly charred.
- Once the corn is cooked, remove it from the grill and let it cool slightly before serving.