How to Grill Corn Like a Pro

5 Foolproof Steps for Juicy, Charred Perfection

When it comes to summer sides, grilled corn on the cob reigns supreme. It’s sweet, smoky, and totally irresistible—whether it’s buttered and simple or topped with bold flavors like cotija, lime, and chili. But let’s face it: corn is easy to overdo. One minute it’s perfect, the next it’s dry and burnt.

Whether you’re using a gas grill, smoker, or flat top, and whether you're grilling in the husk, without the husk, or in foil, this guide has everything you need to serve corn that steals the show—not ruins the cookout.

Why Grilled Corn Is a Summer MVP

Grilled corn hits all the right notes: it’s sweet, smoky, juicy, and crunchy. It’s quick to cook, easy to prep, and plays well with just about everything—ribs, burgers, chicken, fish, even BBQ tacos. Plus, it’s a blank canvas for flavor.

Looking to impress? Add Big Poppa’s Jallelujah Jalapeño, Little Louie’s Garlic Pepper Seasoning or Desert Gold for an easy twist that delivers big taste.

Street Corn Love: Why Everyone’s Obsessed

Street corn (a.k.a. Elote) is more than a trend—it’s a BBQ side dish with cult status. Grilled to smoky perfection, slathered in mayo or crema, and topped with lime, chili powder, cotija cheese, and cilantro—it’s creamy, tangy, salty, and spicy in every bite.

Pro tip: Try a dusting of Jallelujah Jalapeño for an extra pop of heat or Desert Gold for a citrusy twist. Want a more savory finish? Mix in Little Louie’s for that perfect salty-garlicky edge.

5 Critical Steps to Prevent Burnt or Overcooked Corn

1. Soak If You Grill in the Husk: Submerge the husked corn in water for 15–30 minutes before grilling. This creates steam and protects the husk from burning too fast.
2. Preheat & Zone Your Grill: Use a two-zone heat setup (direct and indirect). Start with direct heat for char, finish on indirect to prevent burning.
3. Rotate Often: Turn the corn every 2–3 minutes. Even cooking prevents dry, rubbery kernels or one-sided charring.
4. Keep It Quick: Corn should be cooked in 10–15 minutes max. Overcooking dries it out and kills the sweetness.
5. Season at the Right Time: If grilling without foil, wait to season until after grilling to avoid burnt spices. If using foil, add your butter and rubs inside before wrapping.

3 Ways to Grill Corn

1. In the Husk (Smoky + Steamy)

• Soak husked corn in water for 15–30 minutes.
• Grill for 15 minutes over medium heat, rotating often.
• Husk traps steam for juicy corn with light smoke flavor.
  

2. Without the Husk (Charred + Crisp)

• Shuck completely and oil lightly.
• Grill over medium heat, turning every few minutes.
• Expect deep grill marks and caramelization. Season after with Jallelujah Jalapeño or Desert Gold.
  

3. Wrapped in Foil (Tender + Infused)

• Wrap in foil with butter, garlic, and Little Louie’s.
• Grill for 12–15 minutes.
• Perfect for locking in flavor and moisture.
  
  

Grilling Methods: Gas Grill, Smoker, or Flat Top

Gas Grill

• Best for: Quick cookouts and controlled heat.
• Use: Medium heat, rotate corn every few minutes.
• Look for: Light charring, plump kernels.
• Tip: Grill husked corn directly for bold grill marks or wrap in foil with butter and Desert Gold for a soft, citrusy finish.
  

Smoker

• Best for: Infusing deep smoke flavor.
• Use: Low and slow (225–250°F), about 30–40 minutes.
• Look for: Slightly darker color and rich aroma.
• Tip: Great for corn in the husk or foil—add butter, Little Louie’s, and a sprinkle of Jallelujah Jalapeño for smoky heat.
  

Flat Top Griddle

• Best for: Street corn or cut-off kernels.
• Use: Medium-high heat with butter or oil.
• Look for: Golden brown crust, no burn marks.
• Tip: Slice kernels off and sauté with Little Louie’s and cotija for a street corn-style skillet side.
  

 

Grilled Corn FAQs

Q: Should I boil corn before grilling?

No—grilling adds flavor. Boiling first can make it soggy and dull.

Q: Can I make street corn on the grill?

Yes! Grill without husk, slather with crema or mayo, then top with cheese, lime, and seasoning like Jallelujah Jalapeño.

Q: How do I know when corn is done?

Kernels will be plump, tender, and slightly golden. Light grill marks = done.

Q: Is foil or no foil better?

It depends! Foil = tender and infused. No foil = bold char. Husk = smoky and juicy. All have their place.

Q: What’s the best seasoning for grilled corn?

Big Poppa’s Jallelujah Jalapeño for heat, Little Louie’s for savory balance, and Desert Gold for a bright, citrusy edge.

Check out three of Big Poppa's favorite corn recipes:

• Bacon Wrapped Corn
• Street Corn Casserole
• Chipolte Corn

Grilling corn doesn’t have to be a guessing game. With the right technique and seasoning, you can transform this summer staple into something unforgettable. Whether it’s smoky corn on a smoker, buttery foil-wrapped corn on a gas grill, or sizzling street corn on the flat top, you’re just a few minutes away from greatness.

So fire up the grill, grab a few ears, and don’t forget the Big Poppa rubs—because nobody wants boring corn at the BBQ.