How to Grill Corn

Corn is possibly the most versatile foodstuff on the planet. It can be creamed, it can be sweetened, it can be turned into soup, it can be milled into flour, and it can even feed animals. This is an extremely small window into all the amazing things this food can do, but for our purposes today, we'll take a look at what it can do while still on the cob.

Sure, you can always just throw your corn on the cob into a pot, boil it, and call it a day. Unlike with most plants, that won't entirely ruin the flavor. That said, it doesn't really do much for taste, meaning we can inevitably make it better.

Introducing grilled corn. While a bit more complicated than just slapping a big piece of shucked corn on the grill and hoping for the best, it's an incredibly simple technique deriving from classic southern cooking. Perfect for summer when you barbecue for a large group, this guide will show you exactly how to grill corn to caramelized, sweet, smoky completion.

For gas grill: Preheat BBQ to medium heat. Once preheated, turn off half of the burners for an indirect/direct heat source. This is so that you can use the indirect heat side to keep the finished cobs warm until serving.

For charcoal grill: Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the grill. Set cooking grate in place, cover the grill, and preheat for 5 minutes.

Clean and oil the grilling grate. Mix the butter with the Mexican seasoning. Place the cobs on the grill and brush them with the Mexican seasoning butter.

Cook the cobs until they are tender and you start seeing the black grill line. This should be about 10 minutes per side. Half way through, turn them over and brush them with more butter.

The cobs can be kept warm on the indirect heat side of the BBQ. When ready to eat, remove corn from grill. Add more butter, sprinkle with salt, and serve.

Now you know how to cook corn on the cob with your BBQ. Whether it be gas or charcoal, you'll get a great result every time. There are few things better than a fresh ear of corn all on its own, so cooking it on the grill only amps up the already stellar flavor. It's well worth a try when you're in an experimental, corn-loving mood.

The best part is you can switch up the recipe however you like given the technique is what's most important. Try a different seasoning, use different types of corn, brush with different fats; the possibilities are endless. You can even experiment with how long to cook the corn for different textures and firmness. Our tutorial involves corn without husks, but there are even versions out there that leave them on that you might find interesting. Try cutting the grilled corn off of the cob and adding it to this tomatillo salsa.

Did you try this grilled corn recipe? Let us know how it turned out in the comments!