This is one of my best tricks to grilling corn on the cob. It keeps the corn moist but also adds a nice light char if done right. Use this method on how to cook corn on the grill at your next BBQ! Makes a great side dish at a cookout too.
I have a great little trick that will help you grill delicious corn on the cob. In fact, we will grill corn no other way after using this method. While you could easily boil corn on the cob, grilling corn brings out a different, richer flavor and adds that yummy char to the outside of the corn. Want to know my secret?
I almost always grill corn when we have people to our house. They are one of my many hosting tips to keep a party stress-free actually. My friends, Noelle and Kyle, were the ones that shared this method with us and we’ve never gone back.
Now that credit is properly given, here’s how to grill great corn on the cob:
Step One: Strip that corn down, baby. Remove the husk and little stringies.
Step Two: Wrap the corn in a damp paper towel. Not dripping but wet enough so you could squeeze a few drops out if needed. This gives the corn its own personal little steam bath while also allowing for it to get a little crispy on the edges.
Step Three: Wrap it up tightly in foil.
Now do it again x10. Or however many cornies you’re making.
Step Five: Preheat grill to 350-400. (Burners on medium). Once grill is warmed up, place corn on and close the lid. Let them cook for about 10 minutes. Now flip them over on the other side and give them another 10 minutes.
If you are only doing 3-4 ears of corn, reduce the cooking time by a few minutes.
Remove them from the heat and unwrap them when they are ready to eat.
Add a little butter, salt, pepper, parmesan cheese, or whatever blows your skirt up.
So delish!
Here are a few dishes that your corn might go great with:
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The simplest trick to guarantee the best grilled corn on the cob that you’ll ever eat!
Ingredients
- 8–10 ears of corn
- 8–10 pieces of aluminum foil
- 1/2 stick butter (more or less depending on number of ears of corn)
- Sea salt
- Ground black pepper
Instructions
- Strip that corn down, baby. Remove the husk and little stringies.
- Wrap the corn in a damp paper towel. Not dripping but wet enough so you could squeeze a few drops out if needed. This gives the corn its own personal little steam bath while also allowing for it to get a little crispy on the edges.
- Wrap it up tightly in foil.
- Preheat grill to 350-400. (Burners on medium). Once grill is warmed up, place corn on and close the lid. Let them cook for about 10 minutes. Now flip them over on the other side and give them another 10 minutes.
- Remove them from the heat and unwrap them when they are ready to eat.
- Add a little butter, salt, pepper, parmesan cheese, or whatever blows your skirt up.
Make sure to check out our 30+ Real Food Grilling Recipes too!
Wet/moist paper towels? YIKES! Please know I am no way trying to poo-poo your recommendation BUT please know that paper towels are treated with toxic substances such as formaldehyde which can leach onto your food when used in an application such as recommended above. A MUCH safer alternative and how I prepare our corn ears to be grilled is to run them under cold water ( after prepping them of course) slather butter/mayonnaise, wrap them in ( non-toxic) Parchment paper then wrap them again in foil. ( never foil alone – toxic). And BOOM….the BEST grilled corn you ‘Eva did set your choppers on!
Thank you for this tip! I’m going to try that.
This was great! I was only grilling two cons for the hubby and I and it took 5 minutes each side. I did quarter turns instead of half flips. (First side 2.5mins., quarter turn clock or counterclockwise for another 2.5mins, etc.) My corn was very large so I did the full time.
Thanks for the tip of the .
★★★★★
Two cobs*
Tips for the papertowels.
You’re welcome! I’m glad to hear it was a success for you.
“Or whatever blows your skirt up…” 😂😂😂