Grilled corn is one of the most popular classics at the barbecue. Whether as a side dish with meat, sausage and fish, or solo as a vegetarian barbecue dish. The buttery, sweet vegetable from the grill tastes good to everyone. Here’s how to prepare grilled corn the right way.
Fresh sweet corn can be found in the vegetable section or at the farmer’s market from July to October, while precooked and vacuum-packed corn on the cob is available year-round. But no matter which variety you reach for: From the grill, the vegetable is simply delicious and the recipe selection is wide. Below, are some tips on how best to grill corn on the cob.
In a nutshell: Grilling corn on the cob
- Defoliate and wash raw corn on the cob.
- Boil corn on the cob for 15 minutes in water with a pinch of sugar
- Cover corn on the cob with liquid butter or vegetable oil and salt it
- Grill corn on the cob for about 15 minutes, turning regularly
Grill fresh corn cob: This is how it works
Pre-cook corn on the cob
Before you get to grilling, first remove the leaves from fresh sweet corn, remove the hairy fibers and rinse the cobs under water. Then boil them in water for about 15 minutes. This shortens the subsequent preparation time and prevents the yellow kernels from burning prematurely on the grill. A pinch of sugar or other sweetener in the cooking water enhances the sweet corn flavor. However, the cooking water should not be salted, otherwise the kernels will become hard and chewy. The pre-cooked version from the package can be put on the grill without having to pre-cook it again.
A whole corn on the cob is sometimes too much for one person, after all, there is usually a lot to try at a barbecue. Therefore, it is advisable to halve the corn before preparation or to divide it into several small pieces.
Marinate corn on the cob
The classic and simplest marinade consists of liquid butter or heat-resistant vegetable oil and salt. Brush the corn on the cob with this before placing it on the grill and also brush it several times during grilling. This simple marinade enhances the buttery-sweet corn flavor. If you prefer a little more spice, you can let the corn cobs marinade in a marinade of olive oil, herbs, lime juice, salt and chili after pre-cooking until the charcoal is heated through or the gas grill is fired up.
Grill corn on the cob
Pre-cooked and prepared corn on the cob should not be placed directly in the flames or directly over the embers on a gas grill or charcoal grill. The intense heat would otherwise burn the corn quickly. A slightly less hot spot is better, for example on a raised vegetable grate. Grilling on a kettle grill is also recommended; this heats the cobs gently and preserves many vitamins. While grilling the corn on the cob for about 15 minutes until deliciously golden brown, turn them at regular intervals so that the corn is cooked and roasted evenly on all sides.
Grilling corn on the cob: Other variations for the grill
Grilling corn on the cob in aluminum foil
To prevent hot fat from dripping into the grill, you can also wrap precooked corn with a marinade of salt and butter or vegetable oil in aluminum foil or place it on a vegetable grill tray. Even with this variant, you need to turn the cobs regularly.
Grilling corn on the cob with leaves – a variant for lazy people.
If you want to save yourself all the preparation or surprise your guests, you can put fresh sweet corn on the grill with leaves. To do this, soak the cobs in water for about ten minutes so that the leaves soak up. After draining, the corn is placed on the grill for at least 35 minutes and turned regularly to cook evenly on all sides. Then it’s time to be careful when unwrapping it. In its sheath of leaves, the corn stays hot for a very long time, so be careful when defoliating it. Before you enjoy the golden cobs, coat them with oil or butter and salt them.