Husked corn on the cob takes about 10–15 minutes on a preheated BBQ over medium-high direct heat, with 12 minutes a useful starting point for most fresh ears. Turning it regularly cooks the kernels evenly and adds light char, while a simple finish of butter, salt, and pepper lets the sweet corn shine.
Ingredients
- 6 ears fresh sweet corn, in the husks (about 1.2 kg / 2.6 lb total), husked and trimmed
- 1 tablespoon olive oil (15 ml), for lightly coating the corn
- 2 tablespoons unsalted butter (28 g), softened
- ½ teaspoon fine salt (3 g), or to taste
- ¼ teaspoon freshly ground black pepper (about 0.5 g), or to taste
- 1 tablespoon chopped fresh parsley or cilantro (about 4 g), optional
- 1 lime, cut into 6 wedges (optional, for serving)
Instructions
- Heat the BBQ. Set a gas or charcoal grill for medium-high direct heat. If your grill has a lid thermometer, aim for roughly 400°F (204°C); the grill grate should be hot enough to brown the corn, but not so fierce that the kernels blacken before they soften. Brush the grate clean. Allow the grill to preheat while you prepare the ears.
- Husk and prepare the corn. Pull off the husks and silk, then trim any dry stem ends so each ear sits securely on the grill. Rinse away stubborn silk if needed and pat the ears dry. Brush them all over with the olive oil. Mix the softened butter with the salt and pepper in a small bowl; stir in the chopped herbs if using. Set the butter aside for serving.
- Grill the ears for about 12 minutes. Arrange the corn directly over the heat, leaving a little space between ears. Close the lid if your BBQ has one, and cook for 10–15 minutes, turning each ear about every 2–3 minutes with tongs. The 12-minute timing is a practical midpoint; thin, very fresh ears may finish sooner, while large ears or a cooler grill may need the full 15 minutes or a little longer.
- Check for doneness. Look for kernels that are hot, plump, and bright in color, with a few brown or lightly charred spots. Carefully lift one ear with tongs and press a kernel with the tip of a knife, or taste a kernel after it has cooled enough to handle. It should be tender and juicy, not hard in the center. If it still tastes starchy or firm, return the corn to the grill and turn it for another 2–3 minutes before checking again.
- Finish and serve. Transfer the ears to a platter. While they are hot, spread each with some of the seasoned butter so it melts into the kernels. Add lime wedges at the table if desired. Serve promptly, with extra salt and pepper available for individual seasoning.
Tips
- Choose ears of similar size. Corn cooks more evenly when the ears are close in thickness. If you have a mix of small and large ears, start the larger ones first and add the smaller ears a few minutes later. Keep an eye on the smaller ones so they do not dry out while the thickest ear finishes.
- Use oil sparingly. A thin coating helps the kernels brown and discourages sticking; the corn should not be dripping with oil. If you prefer, use a neutral oil such as canola or avocado oil in the same quantity. Melted butter can be used instead, but it may brown or scorch more readily over direct heat, so it is easier to add butter after grilling.
- Control flare-ups rather than moving too late. A little char gives the corn a smoky, grilled flavor, but flames licking the ears can burn the outside quickly. If oil or dripping butter causes a flare-up, move the corn briefly to a cooler part of the grill, then return it to direct heat once the flames settle. Turn the ears regularly instead of leaving one side facing the heat for several minutes.
- Season in layers. A modest amount of salt in the butter gives the corn a good base, and diners can add more at the table. If using salted butter, reduce or omit the recipe’s salt at first. For dairy-free corn, use a plant-based butter or finish with olive oil, salt, pepper, and lime.
Serving Suggestions
Serve BBQ corn while it is hot, with the butter melting into the kernels. It pairs naturally with grilled chicken, burgers, sausages, fish, or vegetable skewers, and works well as a side for a casual cookout. For a simple plate, add a green salad, sliced tomatoes, or a bowl of beans so the meal has something crisp and something filling alongside the corn.
Set out lime wedges, extra butter, salt, and pepper so everyone can finish an ear to taste. If serving a group, place the ears on a large platter and provide corn holders or a small dish for them. For easier sharing, cut each ear in half crosswise after grilling, using a stable cutting board and a sharp knife. Keep the platter covered loosely if dinner is not quite ready, but do not leave cooked corn at room temperature for more than 2 hours.
Variations
Grill it in the husk: Pull the husks back without detaching them, remove the silk, then fold the husks back over the kernels. Grill over medium heat for about 15–20 minutes, turning every few minutes, until the kernels are tender. The husk protects the corn from direct charring and gives a gentler, more steamed texture. Soaking the ears in water for 10–15 minutes beforehand is optional and can reduce the chance of dry husks catching; drain them well before grilling. This method takes longer than grilling husked ears, so use the tenderness of the kernels rather than the clock alone.
Make it smoky and spicy: Stir ½ teaspoon smoked paprika (about 1 g) and a pinch of cayenne into the butter. The paprika adds a smoky note and cayenne brings heat, so start with a small pinch if you are serving a mixed crowd. A sprinkle of chili powder also works.
Add a tangy cheese topping: Brush hot corn with butter or mayonnaise, then scatter on ¼ cup finely crumbled cotija or feta (about 30 g) and a squeeze of lime. Cotija is a salty, crumbly Mexican cheese; feta is an accessible substitute with a sharper, tangier flavor. Add cheese just before serving so it clings to the hot kernels.
Use a foil packet: Place a husked ear on a piece of heavy-duty foil with a small pat of butter, then fold the foil closed. Grill over medium heat, turning the packet occasionally, for about 15–20 minutes. The result is moist and tender with little direct char. Open the packet carefully, away from your face, because trapped steam can escape quickly.
Storage and Reheating
Let leftover corn cool briefly, then refrigerate it within 2 hours of cooking. Store whole ears in an airtight container or wrap them well; cooked corn keeps for 3–4 days in the refrigerator. You can also cut the kernels from the cob and refrigerate them in a covered container for the same amount of time. Freezing is another option: remove the kernels, pack them in a freezer-safe container, and use them within about 2–3 months for best texture.
To reheat whole ears, turn them on a medium grill until hot throughout, or microwave them in a covered microwave-safe dish with a teaspoon of water. Reheat cut kernels in a covered dish, stirring once so they heat evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer when practical, and serve as soon as hot. Avoid reheating the same portion repeatedly, since each round can make the kernels softer and drier.
Frequently Asked Questions
Is 10 minutes enough to BBQ corn on the cob?
It can be, especially for small, fresh ears on a thoroughly preheated grill. Most husked ears take about 10–15 minutes over medium-high direct heat. Start checking at 10 minutes: the kernels should be hot and tender, with a little browning. If they remain firm or starchy, turn them for another 2–3 minutes and check again.
Should I close the BBQ lid while the corn cooks?
If your grill has a lid, closing it between turns helps maintain steady heat and cook the kernels through. You still need to turn the ears regularly so they brown on multiple sides. On an open grill, the corn can cook successfully too, but it may take a little longer, so use the appearance and tenderness of the kernels as your guide.
Do I have to soak corn before grilling?
No. For husked corn cooked directly on the grate, soaking is unnecessary. Soaking is sometimes used when grilling corn in its husk because wet husks are less likely to dry out or catch fire; it is an optional precaution, not a requirement. Drain soaked ears before putting them on the grill to limit excess water dripping onto the heat.
How do I keep corn from burning on the grill?
Preheat the grill, use medium-high rather than uncontrolled high heat, and turn the ears every 2–3 minutes. A light coating of oil is enough; excess oil can drip and cause flare-ups. If the kernels are darkening before they are tender, move the corn to a cooler area or lower the heat, then continue cooking until the kernels soften.
Can I BBQ corn with the silk and husks still on?
Yes, but remove the silk first if you want to eat the kernels directly from the cob, and fold the husks back around them. Grill for about 15–20 minutes over medium heat, turning often, then peel the hot husks back carefully using tongs or a clean towel. The husk method gives less char than cooking the bare ears and usually takes a few minutes longer.
Can I grill corn ahead of time?
It is best straight from the grill, but you can cook it a short time before serving and keep it covered loosely on a warm platter. For a longer delay, cool the ears and refrigerate them within 2 hours, then reheat before serving. Do not keep cooked corn sitting out through an extended meal; refrigerate leftovers promptly and use them within 3–4 days.
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