Three Ways to Grill Corn on the Cob

Grilling fresh corn on the cob is a great way to diversify summer menus. However, the final taste largely depends on the grilling method selected.

Grilling in Foil

When corn is wrapped in foil, it retains moisture during cooking, but this method lacks the characteristic charred, caramelized flavor. The result is softer corn without a pronounced smoky note.

Grilling with Husks

Grilling corn in its natural husk casing gently steams it, giving it a subtle smoky aroma. This method is a compromise between moisture retention and a light grilled flavor.

Grilling without Husks

Corn grilled directly on the grates without husks achieves the most intense caramelization and smoky taste. It is recommended to lightly brush the ears with oil before grilling to enhance the flavor.

Additional Tips

It is worth knowing that young, fresh corn does not need to be boiled beforehand—it can go straight on the grill. In contrast, tougher ears should be pre-boiled. Once the corn is done, it can be enhanced with herbs and salt. A particularly flavorful touch is to place a pat of butter on the hot ear—as it melts, it enriches the corn's taste.