You will never look at corn the same way again after trying this recipe for the ultimate grill roasted corn.
The best way to cook corn is on the grill, and I have a few tricks that you can use to make the Ultimate Corn on the Cob.
Boiling, microwaving, and steaming make tender, juicy corn. But grilled corn is muuuuch more flavorful. Yes, it is a bit chewier, but I don’t mind. When grilled, the sugars caramelize, adding a depth of flavor no other method can produce. And when I am talking about grilling corn, I am not talking about the popular method of soaking the corn, husk and all, in water and then grilling it in the husk. Or putting it in foil. This is steamed corn, not grilled corn, and you do not get all the flavors you get when it is grilled nekkid.
Believe me, I have tried every method known to man, and this “how to” is the one that brings the most bang. As an intriguing option, I add a hint of tarragon and butter. The butter mostly drips off so the corn isn’t the least bit greasy, yet it is buttery and so flavorful you won’t want to put butter and salt on it at tableside. Do this once, and you’ll never boil corn again.
I always roast more corn that I can eat, although occasionally I have surprised myself with my capacity. I let the leftover corn cool, scrape it off the cob with a sharp knife, and put it in the fridge for a day or two. Then, when I need a quickie side dish, I mix it with chopped fresh tomatoes, minced jalapeno, some fresh tarragon, and thinly sliced red onion. Then I drizzle it with my best olive oil and it’s a great salad.
You can riff on this theme with avocado cubes, cubed fresh mango or peach, chopped ham, crumbled bacon, or chopped leftover barbecue meat.
When I have gnawed every last kernel off the cob, and I am pretty thorough, you will not find fuzzy cobs on my plate when I am done, I will bite off the small end of the cob and suck out the sugary juices, I will work my way through the entire cob this way, and in the center, where the core of the cob is thickest and sweetest, a bit like sugar cane, I will eat the core. There are a lot of impolite sucking sounds made, so this is best not done with company present.
Although grilling corn produces a deeper, richer taste, boiling yields a more tender and juicy kernel. Here’s how to do it:
Don’t bother putting salt in the water. That just makes it tougher. And sugar will not penetrate much, so don’t bother with that either. Use plenty of water so the cold corn will not reduce the temp of the water too much. Get the water boiling hard and then add the corn. It will take about two to three minutes for the water to boil again, but the cooking starts as soon as the corn hits the water. When the water starts to boil again, boil it hard for only three minutes.
Although it isn’t grilled, this is a fine method for making a lot of corn for a big crowd, a method that is perfect for camping with the Scouts or tailgating.
Get a large plastic beer cooler. Styrofoam will not work. Scrub it really really clean with warm soapy water. Peel as much corn as you need and stack it in the cooler. Boil enough water to cover the corn and pour it in. Close the lid and walk away for about 15 minutes. That’s it! The corn will cook and hold for about an hour!
Many grilled corn recipes call for blanching the corn in water (or a mixture of milk and water) before grilling, but as long as you’ve got ripe, sweet peak-season corn it’s not necessary at all. Your corn should be sweet and tender and perfect as-is.
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Grilled Corn on the Cob Recipe
- ▢ 4 ears fresh sweet corn
- ▢ 8 tablespoons butter
- ▢ 4 loosely packed tablespoons fresh tarragon
Notes:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Fire up. Preheat the grill to medium high.
- Prep. Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water.
- Cook. Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor.
- Put the corn on the grill about 20 minutes before everything else is ready. You dont want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesnt flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Dont burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, dont sweat it.
- Serve. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they wont use any butter or salt.
Sex is good, but not as good as fresh sweet corn. Garrison Keillor
Published On: 8/1/2021 Last Modified: 2/13/2024 Share on:
- Meathead, BBQ Hall of Famer – Founder and publisher of AmazingRibs.com, Meathead is known as the sites Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling”, named one of the “100 Best Cookbooks of All Time” by Southern Living.
Are you supposed to boil corn before grilling?
FAQ
How long should you boil corn before grilling it?
Is it better to boil or grill corn?
Does corn need to be soaked before grilling?
Does grilling corn make it sweeter?
Do you boil corn before grilling?
One school of thought dictates that the best results come from cooking corn in boiling liquid before it ever makes its way onto the grill. We experimented with two different methods here. In one test, we blanched the corn in a mixture of whole milk and water (1 cup to 2 quarts, respectively) as suggested in this New York Times recipe.
How long does it take to grill corn?
Seasonings. Great grilled corn needs little more than butter and kosher salt, but you can season it anyway you like. Soak the Corn. Prep your other dishes while the corn soaks. Grill the Corn. About 15 to 20 minutes is how long it takes to grill corn on the grill at medium heat. Leave it in the husk.
How do you cook corn on a gas grill?
Heat a gas or charcoal grill to medium (about 350 to 400°F). Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
Can you cook corn on a grill?
The epitome of summer eating is corn cooked on the grill, so bring on the barbecue—it brings out the best in those gorgeous ears. There are three ways to go in terms of grilling corn, each with some exquisitely nuanced variations. The big question is whether to shuck or not to shuck (closely followed by whether to soak or not to soak).