Few things are better than fresh grilled corn on the cob. That’s why I love our super easy and delicious recipe for Southern Grilled Corn on the Cob. We often add it to chicken, burgers, or whatever we are putting on the grill. It just seems to go well with anything.
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Welcome to My Kitchen Serenity! This recipe is a great option if you are looking for something a little different and for corn on the cob without butter. This recipe also cooks up in about 25 – 30 minutes, so it’s a great option for when you are a bit pressed for time.
It this post, we are not only going to cover how to prepare this awesome Grilled Southern Corn on the Cob recipe, but also cover many of the questions people often have when it comes to buying, preparing, and storing corn on the cob.
What is the best technique to pick out corn on the cob?
First things first, unless you have a garden in your backyard, you’re gonna have to head out and buy some corn on the cob.
You could purchase the preshucked and packaged corn on the cob if you wish, but I really prefer to get sweet corn on the cob still in the husk from the local farmer’s market or grocery store.
There are a few tricks that can help you pick out the best ears of corn on the cob.
Don’t peel the husk back
Unless you intend to purchase the corn, don’t peel the husk back. Peeling the husk back exposes the kernels to air allowing them to dry out. Also, other customers are less likely to purchase corn on the cob with the husk peeled back. People are really going to look at you sideways if you are caught peeling back the husks.
Look at the husk
If the corn is fresh, the husk will be nice and green and wrapped tightly around the corn. Also, look to see if you see tiny holes in the husks. This could be an indication of worms. I’m guessing you probably don’t want wormy corn.
Touch the Tassel
The tassel (the silky hairlike stuff sticking out of the top) should be brownish and maybe even a bit sticky to the touch. A dry or black tassel is a bad sign. Avoid buying these.
Be firm, but not too firm
Feel the ear of corn firmly to check out the kernels through the husk. You are checking for voids. Pay particular attention to the kernels towards the top portion. This is where I tend to see kernels missing.
Bigger is probably sweeter
As mentioned by tablespoon.com, try to find the larger ears. Larger ears (7″ – 9″) will typically have larger and sweeter kernels. I don’t have any scientific evidence to substantiate this, but it seems to hold true in my experience.
If you find a few ears that pass these tests, you probably found some winners.
How do you keep corn on the cob fresh at home?
Once you get your corn on the cob home, what is the best way to keep it fresh? You may be planning ahead for a big weekend gathering and don’t intend to fire up the grill for a couple more days.
What do you do?
According to epicurious.com, you should store corn on the cob in the refrigerator wrapped in a plastic bag or plastic wrap.
I would shoot for only storing it in the fridge for a few days.
Is it better to grill corn on the cob with or without the husk?
Now that you are getting ready to grill, you have to answer the important question of husk on or husk off.
I have grilled corn on the cob with the husks on and with the husks off. I have even partially peeled the husk down to expose the corn to create a handle.
I think it really comes down to the recipe and personal preference. For this recipe, I am going to grill with the husks off.
Should I soak Corn on the Cob in water before grilling?
If you are going to grill the corn on the cob with the husks on (either fully or partially on), then soaking in the sink for 30 – 60 minutes is a good idea. Otherwise, you might end up with your corn on the cob catching on fire. Not really what you want.
6 ears of large (7″ – 9″) sweet corn on the cob
½ cup mayo
2 tbsp lime juice
2 tbsp lemon juice
1 tbsp smoked paprika
Dash of salt
Dash of pepper
2 tbsp honey
FINALLY! We get to the part where we actually start grilling. Luckily, this is a pretty easy recipe.
Step 1: Take all the ingredients and mix in a medium-size mixing bowl to create the sauce
Step 2: Preheat your grill to 350 F. If you don’t have a thermometer on your grill, I recommend getting one. If the temperature of the grill is too high, the corn may overcook, making it tough and/or dry. We don’t want that! We recommend this grill thermometer.
Step 3: Use a brush to apply a good coating of the sauce to each ear of corn
Step 4: Place each ear of corn on the grill at 350 F
Step 5: Cook the corn for 30 minutes while flipping after each 10-minute increment. Apply a new coat of sauce after each flip.
Step 6: Remove from heat
So now that you have this delicious looking Southern Grilled Corn on the Cob, what should you eat with it?
Need another side to go with your meal? Try some of these out!
Easy and Delicious Southern Grilled Corn on the Cob
- charcoal or gas grill
- 6 ears sweet corn on the cob I prefer large ears: 7 - 9 inches
- 1/2 cup mayonnaise
- 1 tbsp zested lime
- 1 tbsp zested lemon
- 1 tsp Tony Chachere's Original Creole Seasoning
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1 tbsp smoked paprika
- 1 dash salt
- 1 dash pepper
- 2 tbsp honey
- Mix ingredients into a medium-sized bowl to make the sauce
- Preheat grill to 350 F
- Use a brush to apply a good coating of the sauce to each ear of corn
- Place each ear of corn on the grill at 350 F
- Cook the corn for 30 minutes while flipping after each 10-minute increment. Apply a new count of sauce after each flip.
- Remove from heat
Well first off, there shouldn’t be any leftovers! It’s just that good! But, in the event that you do have leftovers, there are bunches of ways to handle it.
Put leftover Southern Grilled Corn on the Cob in the fridge if you think you will be eating the leftovers in a day or so. If you think it’s going to be longer, you might want to think about freezing.
AnOregoncottage.com has a super helpful post on three best ways to freeze corn on the cob.
Other Frequently Asked Questions regarding Grilled Corn on the Cob:
Washing Corn before Grilling
If you going to grill with the husk on, then see our discussion above regarding presoaking the corn on the cob.
If you are going to grill with the husks off, then washing (water only – no soap) is a good way to help remove any remaining silk from the tassel. However, I don’t think it’s really necessary from a food safety standpoint.
Reheating in the Microwave
Very good question, but there are a few tricks to it. You want to make sure you go about it so that your reheated corn on the cob doesn’t get dry. For a great discussion, check out this post from firstforwomen.com.
Removing Kernels from the Cob
Ok, so you have some leftover corn on the cob and want to use the kernels for another dish. What is the best wat to go about removing kernels from corn on the cob?
Again, a solid question. Thekitchn.com has a great post on three mess-free (cause the last thing we want is to make a big mess) ways to remove kernels from corn on the cob.
If you try this recipe, let me know. I’d love to hear from you!