Which grilling technique gives the best sweet and smoky flavor?

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Best technique for sweet, smoky-grilled corn

For a balance of sweetness and smoky char, combine two techniques: par-cook to preserve juiciness, then finish direct for char.

Two-step method:

  1. Par-cook: Husk on or wrapped in foil, grill over indirect medium heat for 10–12 minutes to gently cook kernels and retain moisture.
  2. Finish: Unwrap or remove husks and place over direct high heat for 2–4 minutes, turning frequently to develop blistered, smoky char.

Why it works:

  • Par-cooking locks in juices and ensures tender kernels.
  • Finishing over high heat caramelizes sugars and adds smoky flavor without drying the interior.

Enhancements:

  • Brush with a flavored butter or oil before the finishing sear for browning and added taste.
  • Use hardwood charcoal or add soaked wood chips for extra smoke.

This hybrid approach reliably delivers sweet, juicy corn with the appealing char and complexity that grilling adds.