Grilling corn on the cob is an easy, delicious way to enjoy this summertime favorite. The smoky flavor of grilled corn adds a unique twist that can’t be achieved any other way. Whether you’re grilling for a crowd or just yourself, grilling corn on the cob is sure to be a hit!

The key to successful grilled corn is making sure it cooks evenly and doesn’t burn. To do this, you’ll need to pre-soak your ears of corn in water before putting them on the grill. This helps ensure that they cook thoroughly without burning and will give you sweet, juicy results every time!

Grilling Corn on the Cob

Types of Corn to Grill:

Corn on the cob is a delicious summer-time classic. Whether you’re grilling indoors or outdoors, there are several types of corn to choose from for your next cookout. Sweet corn, also known as “normal” or “yellow” corn, is the most popular variety and has a sweet flavor when cooked. White corn is less sweet than yellow varieties but still has a great taste when grilled.

There’s also bi-color or multi-colored corn which combines yellow and white kernels for an even more flavorful and colorful dish! Lastly, there’s flint (or Indian) corn which is chewy and nutty in texture, making it perfect for adding to salads or using as dumpling filling.

Grilling Corn on the Cob

It’s corn season here in Georgia and well that means we are going to be grilling corn. There are a lot of ways to go about grilling corn, some people say you should leave the husk on. Some people say you should take the husk off. Some people say you should soak the corn. Some people say you should put it in foil.

We’ve tried all of these ways of grilling corn and we can tell your hands down that we have found the best. It’s simple, it’s easy and it tastes damn good. It’s healthy too and that’s always a plus.


Several ears of sweet corn – We prefer yellow corn but white corn will work just fine. Local corn is better. Organic corn is better. Nearly all non-organic corn is genetically modified these days. Try to avoid that.

Extra Virgin Olive Oil – Extra virgin olive oil has more flavor than regular olive oil. If it’s imported from Europe that means it’s non-GMO. They have laws about that.

Salt – We like kosher salt because it’s big and chunky, but regular salt will work.

Black Pepper – Preferrably from a pepper mill.

A dinner plate

No butter needed.

How to go About Grilling Corn?

Step 1. Shuck the corn (you can use this rubber band trick if you like)

Step 2. Put a liberal amount of the extra virgin olive oil on the plate.

Step 3. Sprinkle some salt and pepper into the olive oil

Step 4. Roll each ear of corn in the olive oil, salt, pepper mixture and put on another plate

Step 5. Heat your grill to medium. Put the corn on it. Keep an eye on the corn and turn after a couple of minutes or when some of the kernels start to blacken.

Step 6. Remove the corn when both sides are cooked to your liking

This recipe is great because you don’t have to butter the corn after you’ve grilled it. The olive oil, salt and pepper will give you all the flavor your need and since the corn is not in foil or a husk it will pick up a nice smokey flavor from the grill.

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This recipe for grilling corn was brought to you by the Pit Boss BBQ Tool Belt. The Pit Boss is the ultimate tool belt for all your grilling needs, including corn.

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