Evenly charred corn without hot spots
Even charring comes down to preheating, movement, and using the right heat level. Don’t leave corn in one spot too long.
Practical steps:
- Preheat the grill to a steady medium-high level so heat is consistent across the grate.
- Turn ears every 1–2 minutes for even exposure; continuous rotation prevents one side from overcooking.
- Use a two-zone fire (one hot, one medium) to move ears off direct flames if flare-ups occur.
- Consider using tongs with a firm grip to roll ears rather than flipping abruptly—this keeps contact even.
Other tips:
- Lightly oil kernels to encourage even browning.
- If husks are used, pull them back to expose kernels for the final 2–4 minutes.
- For charcoal grills, arrange coals across grate evenly; for gas grills, monitor burners and rotate ears across zones.
With attentive turning and controlled heat, you’ll get an evenly blistered exterior and juicy interior without burnt spots.