How Long To Grill Corn?

How long do you grill corn?

Timing depends on whether husks are on or off. Husked corn over direct medium-high heat (400-450°F): 10-15 minutes total; turn every 2-3 minutes for even browning. In the husk over medium-high heat: 15-20 minutes total; turn every 5 minutes. Pre-soaked in husk: 15-20 minutes (soaking prevents husk burning). Foil-wrapped: 18-22 minutes (similar to in-husk but with even more moisture retention). For frozen corn on the cob (already pre-cooked): 8-10 minutes husked, turning often. The grill temperature matters significantly: lower temperature (350-400°F) needs an extra 3-5 minutes; very high heat (500°F+) can cook husked corn in 8-10 minutes but watch for burning. Charcoal grills produce more flavorful corn than gas grills due to the smoke. Multiple ears at once need slightly longer time as the grill temperature drops with cold corn added. Pre-soaking corn in salted water 30 minutes before grilling adds flavor throughout.

How do you grill corn properly?

Two main approaches work well. For husked corn (more char and flavor): remove husks and silks completely; brush corn with olive oil or melted butter; sprinkle with salt; place directly over medium-high heat (about 400-450°F); turn every 2-3 minutes for even charring; cook 10-15 minutes total until kernels are tender and lightly charred on multiple sides. For corn in husk (steams while grilling): soak whole corn in cold water 15 minutes (prevents husks from burning); shake off excess water; place directly on grill grates; grill 15-20 minutes turning every 5 minutes; husks will char but protect the corn inside. For foil-wrapped: husk and brush with butter; wrap each ear in foil; grill 18-22 minutes turning occasionally.

How do you know when grilled corn is done?

Visual and texture cues confirm doneness. Visual cues for husked corn: kernels should be plump and bright yellow with visible char marks on multiple sides; the slight charring is highly desirable for flavor. Visual cues for in-husk corn: husks should be deeply browned and partially charred; peel back a section to check the kernels inside. Taste test: pull a single kernel and taste; should be tender, sweet, and juicy with slightly smoky flavor. Pop test: pierce a kernel with a knife; it should release juice and pop easily. Texture: kernels should give slightly when squeezed; tough or chewy means overcooked. Don't undercook - corn should be heated through; raw or partially raw corn at the center indicates undercooking. Don't overcook - dehydration and rubbery texture result. Serve grilled corn immediately for best flavor and texture. The smoky char is fleeting - once the corn cools, the flavor diminishes.

Tips for the best grilled corn?

Several techniques elevate grilled corn. Choose fresh corn: husks should be tightly wrapped, bright green; silks should be pale yellow (not brown). Pre-soak in-husk corn: 15 minutes in cold water prevents husks from burning while creating steam. Brush husked corn with oil: prevents kernels from drying out; promotes good char marks. Use medium-high heat: too low produces pale corn without char; too high burns the outside before center heats through. Turn often: every 2-3 minutes for husked; every 5 minutes for in-husk; ensures even charring.