Hey folks, have you been enjoying the cornucopia of corn this season? I’ve been hitting up our local food fairs, and let me tell you, all the sweet corn has been a-maize-ing! (Too corny, lol?) Meanwhile, with this scorching heat, I’ve been firing up the grill nonstop; anything to keep from heating up the house! So, naturally, I hafta share the recipe for the Best Grilled Sweet Corn.

Best Grilled Sweet Corn

I’ve got some easy, no-fuss recipes coming your way soon,  just in time for back-to-school season (yep, it’s creeping up fast). But if you’re feeling blue about that end-of-summer shift? I’m right there with you. And lemme tell ya, I am not ready to trade in flip-flops for flannel just yet! I’m soaking up every last bit of sunshine and playing around with every glorious ear of corn I can get my hands on!

The Problem with Grilled Sweet Corn:

The first time I had grilled corn? I was a teenager in small-town Iowa, back in the groovy ’70s, at a good old-fashioned pig roast. I didn’t know it, but my food obsession was already kicking in even at that young age. I took note of the method, but replicating it over the years just didn’t hit the same.

I was beginning to think grilled corn is more about the atmosphere, the people, the fun, and maybe a beer or two!

• Cooking husk on is a production. The husk is peeled back, the silk removed, the husk replaced. The ears are soaked to reduce flames. The method is fussy, and it’s hard to grill the corn evenly. I didn’t make it very often.
• I’ve also grilled naked. The corn, not me! The corn is husked first, either removed or tied back ( which looks cool and makes a “handle.”) Brushed with butter, it’s tasty, but the texture? So chewy. The kernels look like little teeth, complete with dents.

The Solution – Brining:

Then I hit upon REAL magic. Brining. It took about 40 years, but the secret to the Best Grilled Sweet Corn is a salty soak before it ever hits the heat. There’s real food science behind it, omosis, cell walls, yada yada. The takeaway, though?Juicy, tender, perfectly seasoned corn that stays sweet and plump even after grilling.

So forget the husks and the fuss. Just shuck those ears, toss them in a salty brine, and throw them right on the grill. What you get is deep flavor, a whisper of smoke, and that irresistible hint of caramelization. (Ok, sometimes more than a hint – see the photos below. Ooops!)

Funny thing is, I thought I’d stumbled on a genius trick, but turns out Cook’s Illustrated shared it in the Chicago Tribune, May 2009. So we all could have been grilling perfect corn for over a decade…but hey, no time like the present, right? Below are the deets!

Brined right, not brined left

Brined left, not brined right

Brining the Best Grilled Sweet Corn:

Everything you need to know to make the best grilled sweet corn in detail.

• The Container: Find something large enough to hold the corn. Something flat like a casserole, baker, or roaster (a slow cooker liner will work) or something vertical like a stockpot (my IP liner worked for the smaller ears) or a bucket if making for a crowd. Have something heavy to weigh the corn down.
• How Much Brine to Make: Shuck, then add the corn to the container, fill with enough water to cover by an inch or two, remove the corn. The amount of water left behind is the amount you’ll need for the brine. Measure that water. No need to be perfect, just get a rough idea of how many quarts or gallons you’ll need.
• The Salt: Brining is best done with Kosher salt or any salt that does not contain iodine. Most table salt does, but if brining less than an hour, it will do. Check the chart below for salt to water measurements. Add salt to the now-empty container. Heat two cups of the water and add to the salt. (Hot water will help dissolve the salt.) Then fill up with the remaining amount of cool water.
• Sugar: Sugar can be added, anywhere from a few tablespoons to an amount equal to the salt. If your corn is stellar, it’s not needed. If you have older, grocery corn, a little sugar will help. If you love a sweeter taste, go for the full amount.
• Brining: Add the corn and weigh down with a plate or heavy item. Brine for at least 1/2 hour but no longer than eight.
• Grilling: Preheat the grill to medium, oil the grate, and roast for 10 minutes, turning as each area is lightly charred. When using gas, close lid between turnings. For maximum char marks, set ears across the grates.
• Finishing: Brush corn with butter as asap. If you have a little pan or corn server, melt the butter on the grill. As each cob comes off the grill, roll in the butter. (Try herbed butter.)

Other Sweet Corn Recipes You Might Like:

• Oven Roasted Sweet Corn
• Butterbath Sweet Corn
• Instant Pot Sweet Corn
• Thai Street Corn
• Grilled Mexican Street Corn

Saving Money on Groceries:

Those who know corn know to pick the same day, never refrigerate (unless not cooking right away; never admit to that, though), and husk right before cooking.

When buying, don’t tear the husk open: that’s for rank amateurs. Check the silk. It should look fresh and golden. Inspect for small holes or breaches in the husk, which indicate pests have infiltrated. Feel along the top of the ear; you’ll be able to tell if the kernels are full. (Try elsewhere on the ear to see what it feels like.)

Be bold. Toss the corn in your basket, unopened, and leave behind those ripping open the corn and husking on the spot. Turn and look for the “nod,” that little show of respect from others in the know, coz you’re a sweet corn bad***.

Know your prices and hit up sales. In my area, a low is 17 to 20 cents an ear. A good price is 25 cents. Local corn shines when in season, usually after the 4th of July. Check out what’s on sale before Summer Holidays.

Best Grilled Sweet Corn

Best Grilled Sweet Corn

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• Author: cook's illustrated, slightly adapted
• Total Time: 15 minutes * brine
• Yield: 8 servings 1x
• Category: Side
• Cuisine: American

Ingredients

Scale 1x2x3x

Note: amounts are approximate. To find the exact amount of water/salt for your corn, use the method cited in my post.

• 8 ears sweet corn, husks and silks removed
• 1/2 cup kosher salt
• 4 quarts water (2 cups hot the rest cold)
• 4 tablespoons butter

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Instructions

In a pan/casserole or another vessel large enough to hold the corn, dissolve salt in about 2 cups of hot water. Add the remainder of the water, stir. Add the corn. Weight with something to hold the corn under the water. Brine for at least 30 minutes and up to 8 hours.

Prepare grill for direct cooking over medium heat. Preheat for five minutes if using charcoal, 15 if using gas. When ready to cook, oil grate and place corn on grill (cover grill if using gas) and cook, turning every two to three minutes for a total of about 10 minutes until corn is tender and lightly charred.

Remove to serving platter and immediately brush or coat with butter

Hi Folks:

I hope you enjoy the Best Grilled Sweet Corn as much as we have! It’s a game changer for sure. I updated the text July 2025, but sadly, with no grill, haven’t updated the photos.

Mollie