Grilled corn with smoky char and juicy bite
Grilling corn on the cob adds smoky depth and caramelized edges while keeping kernels juicy. You can grill with husks on, husks off, or husk pulled back for different effects.
Methods:
- Husk on: Pull back outer husks without removing, remove silk, soak for 15–30 minutes, then grill indirect for 15–20 minutes, turning occasionally. This steams and smokes the corn, yielding tender kernels.
- Husk off: Brush ears with oil or butter and place directly over medium-high heat. Turn every 2–3 minutes until kernels char and blister, about 10–12 minutes.
- Hacked method (pull back husks): Remove silk, replace husks, grill 10–15 minutes for slight smoke and concentrated flavor.
Flavor tips:
- Brush with herb butter, garlic butter, or a chili-lime mixture after grilling.
- For extra caramelization, finish briefly over direct high heat or under a broiler.
- Sprinkle cheese (cotija or Parmesan) and a squeeze of lime for Mexican-style street corn.
Grilling quickly at high heat produces the best balance of smoky char and tender interior—turn often and monitor closely to avoid burning.