How to BBQ Corn on the Cob?

Corn is a primary source of nutrition for many people. You may find it in various dishes, including casseroles, soups, and side dishes. When corn kernels are popped in an air popper, they become a delicious snack many people like eating. Even though maize is so prevalent in our day-to-day lives, you may not know as much about it as you believe.

If you only have cobs that do not have leaves or are in a hurry, boil the corn in water until it is slightly soft but not tender, which should take around ten minutes. After giving it a coating of oil or butter, seasoning it with salt and pepper, and setting it on the bars of the barbeque, you can allow it to continue cooking and achieve a beautiful char. Rotate the cobs at regular intervals.

What is a Corn?

Corn, like other cereal grains, is mainly made up of carbohydrates. Its primary source of carbohydrates is starch, which accounts for 28–80 percent of its dry weight. Additionally, corn contains trace levels of sugar (between 1 and 3 percent) (1, 2). Sweet corn, often known as sugar corn, is a specialized kind of corn low in starch and has a greater sugar content than other types of corn; its sugar content accounts for 18 percent of the dry weight.

How to Bbq Corn on the Cob?

Corn is a summer staple that needs to be cooked in an equally summery frame of mind: out of the kitchen, ideally over an open flame. Picked mature enough, fresh in-season corn may be eaten uncooked, directly from the cob (really!). But nothing tastes better than row upon row of sizzling, Smokey kernels toasted over burning flames. Not only does grilling corn get you out of a too-hot kitchen, but the simple, fast prep lays the door for various delectable recipes.

We’ve got the skinny on finding the tastiest corn at your local farmers’ market or grocery store, the numerous methods to cook corn over an open flame–shucked, in the husk or wrapped in foil–and how to employ grilled corn in anything from salad to succotash.

Which flavor outcomes do you wish to see? Charred and reek of smoke? Or would you want it to be largely sweet with a dash of smoke? This is a crucial difference to make, given that a grill is capable of producing either outcome. The tastiest grilled corn on the cob may be made using one of three techniques: with the husk still attached, without the husk but covered in foil, or with the husk removed and wrapped in foil.

How to Grill Shucked Corn?

If you want the corn to have a burnt and caramelized appearance, your best chance is to shuck it first.

  • To begin, remove the husks from the kernels.
  • After the silk and husks have been removed, the corn is now ready to be grilled
  • Bring a charcoal or gas grill to a medium-high temperature. After shucking the corn, brush it with olive oil or neutral oil for best roasting, and then arrange the cobs on the grill so that they are parallel to the grates. Make sure to nestle them in, so they don’t roll over and get into your burgers and steaks.


Avoid laying it directly over the fire to prevent the maize from becoming burned.

Cook the corn over high heat, turning it a quarter of a turn every two minutes until it has a beautiful charred appearance but has not shrunken. Remember that the varying degree of charring on individual kernels is intentional and contributes to the overall aesthetic attractiveness of the finished product.

How long does it take to grill corn that has been husked? The whole cooking procedure should take less than 10 minutes, so it is not recommended to walk away to get another drink or catch a key at bat (unfortunately!).

How to Grill Corn in the Husk for Maximum Tenderness?

Try grilling corn in its husk if you aren’t bothered about the color imparted to the kernels and if you’re looking for a boiled effect (although with some residual smoke) with tender kernels. This will provide the best results.

  • Remove the silks from the cocoons in the same manner as in the previous procedure by first peeling back the husks. The corn should be soaked in a saucepan of cold water with some kitchen twine for fifteen to thirty minutes before being cooked.
  • After soaking, use the string to reattach the husks in their original positions.
  • The added moisture from soaking will prevent the husks and twine from catching fire while they are on the grill. This will assist steam the corn kernels that are contained inside the husk.


How long should you grill corn with the husk on? Cook the corn directly over a grill set to medium-high heat for 15 to 20 minutes, flipping it periodically. The burned husks ought to flake off without any difficulty.

How to Grill Corn in Foil for the Juicy Kernels?

When you grill corn with foil, you won’t get any char or smokey taste from the grill, but the kernels will stay nice and juicy. It is also highly forgiving, so it is perfect when you can’t continually monitor the corn or if you want to cook it over a campfire or at a park. Alternatively, it is wonderful when you want to cook the corn in a microwave.

Shuck the corn using one of the procedures described in the preceding two methods, and then wrap each cob in heavy-duty foil before putting it on the grill or over the fire.

How Long does it Take to Grill Corn Wrapped in Foil?

Place the foil-wrapped corn on a grill set to medium-high heat and cook for about 15 minutes while flipping it periodically. Please wait until it has somewhat cooled before unwrapping it gently.

How to Cut the Corn off the Cob Once it has been Grilled?

You may take the kernels from the corn and use them in other dishes, such as Fresh Sweet Corn Salad, now that the corn has been grilled. Alternatively, you can consume the corn directly off the cob.

  • Place the ear of corn in an upright position before attempting to chop kernels from the cob. . You should use one hand to hold the top of the cob while. Use the other to place the knife against the top of the cob and make a low cut with one stroke.
  • Corn kernels from some of the rows will fall onto the area you are working on. Continue doing this around the cob until all kernels have been removed.


How to Season Corn?

Most spices work best when applied to shucked corn after it has been taken off the grill to prevent burning or to fall off. Feel free to season the corn before or after grilling it, whether in foil or the husk. Of course, you should always use salt and pepper, but you should also think about using compound butter, like this one made with chipotle, lime, and adobo sauce.

Replace the canned chiles with chopped cilantro, parsley, and crushed garlic for a less hot dish.

The compound butter maxim goes: Instant corn upgrade = softened, unsalted butter + fresh herbs + acid + heat (pepper, chilies, even Old Bay).

Elotes are an additional delicious choice. A mayonnaise-based sauce with chili powder, cotija cheese, chopped cilantro, and jalapenos adds richness and flavor to Mexican street corn. The mild heat and sumptuous, salty results are an easy way to stun your guests at your next picnic.

How to Use Grilled Corn in Recipes?

Grilled corn is undoubtedly a summertime favorite, and the sweet and toasted kernels are widely available and reasonably priced and quite adaptable. Although we wouldn’t blame you if you bit into a fresh-off-the-grill corncob, you can mix the corn with other peak-season fruits and vegetables (grilled eggplant, tomatoes, okra, peaches, etc.) to make a quick salad that can serve a large number of people. Alternately, remove the charred kernels and prepare a succotash with edamame that has been shelled, parsley, and basil.

One of our favorites is a grilled corn relish that goes nicely with any seafood, burgers, tacos, or pizza. Don’t worry about preparing too much since the combination of sweet onion (you can also use green onion), corn, lime, and olive oil tastes just as nice the following day when served cold.

Health Benefits of Corn

Do not be deceived by the sweetness. Changing to whole-grain maize products over foods made with processed white flour may improve gut health and reduce your risk of developing conditions like cancer, heart disease, and type 2 diabetes.

Because maize contains fiber, it keeps you fuller between meals. Additionally, it nourishes the beneficial bacteria in your digestive system, which might help prevent colon cancer.

Diverticulitis, a disorder that results in pouches in the walls of your colon, may also be prevented by popcorn. According to big research, men who consumed more popcorn had a decreased chance of developing the diverticular illness.

Vitamin C, an antioxidant that helps shield your cells from harm and fends off illnesses like cancer and heart disease, is abundant in corn. The carotenoids lutein and zeaxanthin, which are beneficial for eye health and aid in preventing cataract development, are abundant in yellow maize. In lower proportions, corn also contains magnesium, potassium, and vitamins B, E, and K.

Color matters when it comes to nutrition. The natural compounds known as phytonutrients, including antioxidants, are found in plant pigments. Because of this, blue or purple maize contains more antioxidants than white or yellow corn. (These darker-colored varieties of maize are available in taco or chip shells.)

Nutrition of Corn

You can obtain one serving of these nutrients from one ear of sweet corn:

  • 90 calories
  • 3 grams of protein (g)
  • Fat: 1 g
  • 19 g of carbohydrates
  • 1 g of fiber
  • 5 g of sugars
  • 3.6 milligrams of vitamin C (mg)

How to Cook & Keep Corn?

Corn on the cob may be boiled, steamed, roasted, or grilled. For grilling and roasting, leave the husk on. Put corn in the microwave for 2 minutes for each ear for a quicker cooking method. This vegetable also adds a robust flavor to soups, stews, and casseroles.

Take caution while topping your corn. Butter will increase the calorie and fat content of the ear. As a substitute, add a squeeze of lime, a teaspoon of olive oil, or a sprinkle of smoky paprika or chile powder for flavor. The same spices may also be used on popcorn instead of butter.

Fresh corn may be substituted for canned or frozen corn when speed is of the essence. By looking at the nutrition label, be sure there isn’t any more salt, butter, or cream.

If you serve corn five days after purchasing it, it will taste the sweetest. If you can’t cook it right away, store the cobs in the refrigerator with the husks still on, and they may stay fresh in the cold for up to five days.


Corn is a vegetable high in starch and comes in the form of kernels on a cob protected by a husk; corn is also known as maize. Although one of the most consumed vegetables in the United States, corn is sometimes tarnished because it has a high level of both natural sugar and carbohydrates. However, shouldn’t ignore the many health advantages of this versatile vegetable.