How Long to Cook Corn on the Cob on Grill: Perfect Timing Guide

Grill corn on the cob for 10-15 minutes, turning every 3-4 minutes, until kernels are tender and slightly charred. This precise timing ensures perfectly cooked corn with optimal sweetness and texture every time.

The Ultimate Guide to Perfectly Grilled Corn on the Cob

Nothing says summer like fresh corn grilled to perfection. But getting that ideal balance of tenderness and caramelized flavor requires precise timing and technique. Whether you're hosting a backyard barbecue or enjoying a quiet dinner, mastering grilled corn ensures a side dish that complements any meal.

Preparation Essentials: Setting Up for Success

Selecting fresh corn makes all the difference in your grilling results. Look for bright green husks that feel snug against the kernels, with moist, golden-brown silk at the top. The fresher the corn, the sweeter your final product will be. For best results, grill corn the same day you purchase it.

Two primary preparation methods exist for grilled corn:

• With husk intact - Provides natural protection against burning and steams the corn for even cooking
• Husk removed - Allows direct charring of kernels for deeper caramelization

For husk-on grilling, soak corn in cold water for 15-30 minutes before placing on the grill. This prevents the husks from burning while creating steam that cooks the corn evenly. For husk-off grilling, lightly brush kernels with oil or melted butter to prevent sticking and enhance browning.

Preparation Method	Soaking Required	Best For	Flavor Profile
Husk intact	15-30 minutes	Beginners, delicate corn	Subtle sweetness, steamed texture
Husk removed	Not required	Experienced grillers	Robust, caramelized flavor

Perfect Grilling Technique: Timing and Temperature

Preheat your grill to medium heat (approximately 350-400°F). High heat will char the exterior before the interior cooks properly, while low heat prolongs cooking time and can make corn tough.

Place prepared corn directly on the grill grates. For optimal results, position corn at a 45-degree angle to the grates to create attractive grill marks. Turn corn every 3-4 minutes using tongs to ensure even cooking on all sides.

Watch for these visual cues that indicate proper doneness:

• Kernels turn a more vibrant yellow
• Some kernels develop light golden-brown spots
• Kernels feel plump and tender when pressed
• Corn emits a sweet, roasted aroma

Overcooking leads to tough, chewy kernels, while undercooked corn remains starchy and lacks sweetness. The 10-15 minute window provides the perfect balance for most grills and corn varieties.

Pro Tips for Restaurant-Quality Results

Seasoning corn properly enhances its natural sweetness without overpowering the delicate flavor. Try these professional techniques:

• Apply herb-infused butter during the last 5 minutes of cooking for maximum flavor absorption
• Experiment with finishing salts like smoked paprika salt or garlic salt after grilling
• For extra sweetness, add a teaspoon of sugar to the soaking water
• Use a grill basket for easier turning, especially with husk-off preparation

Environmental factors significantly impact cooking time. On extremely hot days (above 90°F), reduce cooking time by 2-3 minutes. When grilling at higher altitudes, increase time by 2-4 minutes as water boils at lower temperatures, affecting cooking efficiency.

Troubleshooting Common Grilling Issues

Burning husks: If husks catch fire, move corn to a cooler part of the grill immediately. Keep a spray bottle of water nearby for emergencies, but use sparingly as excessive water creates steam that can make corn soggy.

Uneven cooking: Rotate corn more frequently (every 2-3 minutes) and arrange cobs in a circular pattern on the grill rather than parallel lines. This ensures each section receives equal heat exposure.

Dry or tough corn: This typically indicates overcooking. Next time, reduce total grilling time by 2-3 minutes. Corn continues cooking slightly after removal from heat, so err on the side of slightly underdone.

Serving Suggestions for Maximum Enjoyment

Serve grilled corn immediately for the best texture and flavor. The natural sugars begin converting to starch shortly after cooking, diminishing sweetness. For gatherings, keep cooked corn warm in aluminum foil for up to 10 minutes without significant quality loss.

Classic preparations include:

• Traditional butter and salt
• Mexican street corn (elote) with mayo, cotija cheese, and chili powder
• Herb compound butter with fresh cilantro and lime
• Simple olive oil and sea salt for a cleaner flavor profile

When serving multiple cobs, consider providing corn holders to make eating easier and more enjoyable. For meal planning, allow one cob per person as a side dish, or half a cob if serving with other substantial sides.

Frequently Asked Questions

How do I know when corn is done on the grill?

Corn is perfectly cooked when kernels turn a more vibrant yellow, develop light golden-brown spots, feel plump when pressed, and emit a sweet, roasted aroma. The total cooking time should be 10-15 minutes with regular turning.

Can I grill frozen corn on the cob?

Yes, but thaw frozen corn completely before grilling. Frozen corn requires approximately 20% more cooking time than fresh corn. Pat thoroughly dry before placing on the grill to prevent steaming.

Should I remove silk before grilling corn?

Yes, always remove silk strands before grilling. They burn easily and create an unpleasant texture. Pull back husks, remove silk, then either replace husks for grilling or remove entirely for direct grilling.

Why does my grilled corn taste starchy?

Starchy flavor indicates undercooked corn. Increase cooking time by 2-4 minutes while maintaining medium heat. Corn needs sufficient time for starches to convert to sugars, which creates the characteristic sweetness.

How long can I keep grilled corn before serving?

For best quality, serve grilled corn immediately. If necessary, wrap in aluminum foil and keep warm for up to 10 minutes. Beyond this timeframe, corn begins losing moisture and sweetness as natural sugars convert to starch.