There’s something undeniably nostalgic about biting into a juicy ear of corn on a summer afternoon, especially when it’s been charred to perfection over an open flame.
BBQ corn on the cob isn’t just a side dish—it’s a summer ritual, a crowd-pleaser, and an easy way to bring big flavor to your backyard cookouts.
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Why BBQ Corn on the Cob Is a Summer Staple
Grilled or barbecued corn brings out the natural sweetness of the kernels while adding a smoky, slightly crisp texture that boiling just can’t match.
Whether you’re hosting a neighborhood barbecue, cooking for your family, or just craving something simple and satisfying, BBQ corn on the cob fits the bill every time.
It’s also incredibly versatile. You can go classic with butter and salt, or elevate it with bold spices, cheese, and fresh herbs.
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How to BBQ Corn on the Cob – Three Delicious Methods
Here are three foolproof ways to prepare BBQ corn on the cob:
1. Grilled in the Husk
Grilling corn with the husk still on helps steam the kernels inside, keeping the corn moist and tender while infusing a subtle smoky flavor.
To prepare, soak the corn with the husks and silk intact in cold water for about 30 minutes.
This soaking step prevents the husks from burning too quickly on the grill. Once soaked, place the ears directly on a medium-heat grill.
Turn them every 5 minutes for even cooking, grilling for a total of 15 to 20 minutes. When done, carefully peel back the husks and enjoy the juicy corn inside.
For extra flavor, spread softened butter mixed with garlic and sprinkle with sea salt right after grilling.
Ingredients:
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4 ears fresh corn with husks
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Water (for soaking)
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2 tablespoons softened butter
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1 clove garlic, minced
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1 teaspoon sea salt
Instructions:
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Soak corn (husks and all) in cold water for 30 minutes.
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Preheat grill to medium heat.
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Place soaked corn on grill and cook for 15–20 minutes, turning every 5 minutes.
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Remove corn from grill, peel back husks carefully.
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Mix butter and minced garlic, then spread over corn.
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Sprinkle with sea salt and serve immediately.
Grilled in the Husk
Materials
- 4 ear fresh corn with husks
- Water (for soaking)
- 2 tablespoons softened butter
- 1 clove garlic minced
- 1 tablespoon sea salt
Instructions
- Soak corn (husks and all) in cold water for 30 minutes.
- Preheat grill to medium heat.
- Place soaked corn on grill and cook for 15–20 minutes, turning every 5 minutes.
- Remove corn from grill, peel back husks carefully.
- Mix butter and minced garlic, then spread over corn
- Sprinkle with sea salt and serve immediately
2. Grilled Without the Husk
Grilling corn without the husk exposes the kernels directly to the heat, giving you beautiful grill marks and a slightly charred, smoky flavor that is full of depth.
To prepare, first peel back and remove all the husks and silk from the corn.
Then brush each ear with olive oil or melted butter to help prevent sticking and enhance browning.
Place the corn directly on the grill over medium heat, turning every 2 to 3 minutes to ensure even cooking.
The corn will take about 10 to 12 minutes to cook through and develop a nice char.
For a flavorful finish, roll the hot corn in grated Parmesan cheese and sprinkle with chili powder for a spicy kick.
Ingredients:
-
4 ears fresh corn, husked
-
1 tablespoon olive oil or melted butter
-
1/4 cup grated Parmesan cheese
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1 teaspoon chili powder
Instructions:
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Remove husks and silk from corn completely.
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Brush each ear with olive oil or melted butter.
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Preheat grill to medium heat.
-
Place corn on grill, turning every 2–3 minutes for 10–12 minutes until evenly charred.
-
Remove corn and immediately roll in Parmesan cheese.
-
Sprinkle with chili powder and serve warm.
Grilled Without the Husk
Materials
- 4 ears fresh corn
- 1 tablespoon olive oil or melted butter
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chili powder
Instructions
- Remove husks and silk from corn completely.
- Brush each ear with olive oil or melted butter.
- Preheat grill to medium heat.
- Place corn on grill, turning every 2–3 minutes for 10–12 minutes until evenly charred.
- Remove corn and immediately roll in Parmesan cheese.
- Sprinkle with chili powder and serve warm.
3. Wrapped in Foil
Wrapping corn in foil before grilling locks in moisture and allows you to infuse the corn with extra flavors from herbs and seasonings.
To start, remove the husks and silk from the corn. Place each ear on a large piece of aluminum foil and top with butter, fresh herbs such as thyme or cilantro, and your choice of seasonings.
A squeeze of lime juice and a pinch of smoked paprika add a bright, smoky touch.
Wrap the foil tightly around each ear to seal in the flavors. Grill over medium heat for 15 to 20 minutes, turning occasionally. When ready, carefully unwrap and enjoy the tender, flavorful corn.
Ingredients:
-
4 ears fresh corn, husked
-
2 tablespoons butter
-
1 tablespoon fresh herbs (thyme, cilantro, or parsley)
-
1 lime, juiced
-
1/2 teaspoon smoked paprika
-
Aluminum foil
Instructions:
-
Remove husks and silk from corn.
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Place each ear on a large sheet of foil.
-
Top with butter, herbs, lime juice, and smoked paprika.
-
Wrap foil tightly around the corn to seal.
-
Preheat grill to medium heat.
-
Grill foil-wrapped corn for 15–20 minutes, turning occasionally.
-
Carefully unwrap and serve hot.
Wrapped in Foil
Materials
- 4 ears fresh corn husked
- 2 tablespoons butter
- 1 tablespoon fresh herbs thyme, cilantro, or parsley
- 1 lime juiced
- 1/2 teaspoon smoked paprika
- Aluminum foil
Instructions
- Remove husks and silk from corn.
- Place each ear on a large sheet of foil.
- Top with butter, herbs, lime juice, and smoked paprika.
- Wrap foil tightly around the corn to seal.
- Preheat grill to medium heat.
- Grill foil-wrapped corn for 15–20 minutes, turning occasionally.
- Carefully unwrap and serve hot.
Flavor Variations to Try
Once you’ve mastered the basics, try these tasty twists on BBQ corn on the cob:
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Mexican Street Corn (Elote): Grill husked corn, then slather with mayonnaise, cotija cheese, lime juice, and chili powder.
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Garlic Herb Butter Corn: Mix softened butter with minced garlic, parsley, and a pinch of salt before spreading over grilled corn.
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Sweet & Spicy Glaze: Brush corn with a mix of honey, sriracha, and lime juice during the last few minutes on the grill.
Tips for Perfect BBQ Corn on the Cob
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Use fresh, seasonal corn—look for bright green husks and moist silk.
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Don’t overcook; otherwise, the kernels can become tough.
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Use a grill brush to clean your grates before cooking to prevent sticking.
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Serve hot and fresh off the grill for the best flavor and texture.
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Final Thoughts
BBQ corn on the cob is more than a side dish—it’s a celebration of summer.
With just a few simple ingredients and a hot grill, you can create a dish that brings smiles to everyone at the table.
Whether you keep it classic or dress it up with your favorite toppings, this seasonal favorite is always a hit.
