How to Grill Corn on the Cob - Southern Style and More

Grilled corn is a popular Southern Tradition at barbecues and picnics and it’s easy to do. Not only is grilled corn on the cob tasty, but grilling your corn never fails to impress your guests.

You can eat it Southern-style with butter or really impress your guests by preparing it like they do in Mexico where corn on the cob is a popular street food.

Before we can liven up the ears we must grill them. Luckily this is very easy to do.

How to Grill Corn on the Cob


Directions: 

1. Pull off and discard any dry outside layers of husks. Be careful to leave several layers to protect the corn.
2. Pull back but do not remove the remaining layers of husks. Remove and discard the silks.
3. Soak the whole cobs in a pot of cold water for 15 minutes.
4. Preheat the grill to a medium temperature (Be sure to Check out Jamie's Easy Technique for checking the Temperature of your fire).
5. Remove the corn from the water and shake off any excess water.
6. Brush the kernels with olive oil.
7. Pull the husks back up over the kernels and tie each ear with a piece of loose husk or twine.
8. Grill the ears of corn on a medium heat, rotating the corn as needed to keep it from getting charred too much on one side.
9. After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover. Allow the corn to slowly roast for another 15 minutes.
10. Remove the corn from the grill and pull off the husks. Rinse quickly under warm water to remove any ash and leftover silks.

Spice Up Your Grilled Corn on the Cob 

Now it's time to spice up your ears of corn. This is very easy too.

You can serve them Southern-style with salt and butter.

Go international with a collection of spices to sprinkle on the ears such as cumin, basil, garlic or cilantro.

Or really impress your guests and try it Mexican Street-style. Slather each ear in mayonnaise (The Weekend Grillers always recommend Duke's), give them a dusting of cayenne pepper (optional, of course) then roll them in shredded cotija or feta cheese (or try parmesan -- not authentic, but delicious). Once you've had it this way you may never go back to traditional butter.

Or you can use the grilled corn in one of the Weekend Grillers favorite recipes Garlic T-Bone with Grilled Corn Relish (Click here to see the Recipe).

Enjoy.

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