Timing guide: foil-wrapped vs. direct-grate grilled corn
Grilling method affects cook time and final texture. Foil-wrapping steams the corn, while direct grilling chars the kernels.
Approximate times:
- Foil-wrapped (medium heat, 350–400°F): 18–25 minutes. Wrap ears individually or in pairs with a pat of butter and seasonings. Turn once halfway through for even cooking.
- Direct on grates (medium-high heat, 400–450°F): 10–12 minutes. Turn every 2–3 minutes until kernels blister and achieve desired char.
Factors to consider:
- Size and freshness: Larger or older ears may take longer.
- Husk-on grilling (unwrapped): 15–20 minutes over indirect heat if soaked; husks will char but protect kernels.
- Using a gas grill or charcoal: Charcoal provides more intense sear flavor; times remain similar.
Choose foil for juicier, steamed corn and direct grates for smoky, caramelized kernels. Monitor closely near the end to prevent burning.