Grilling corn on the cob Texas BBQ style elevates this classic summer vegetable to new heights of flavor. The smoky char and bold seasonings characteristic of Texas barbecue transform ordinary corn into a mouthwatering side dish that pairs perfectly with brisket, ribs, and other Lone Star State favorites.
To achieve authentic Texas BBQ-style grilled corn, remove the husks and silk, brush the cobs with oil, and season generously with a spicy dry rub before placing them directly on a hot grill. This method allows the kernels to develop a delicious charred exterior while maintaining their juicy sweetness inside. The high heat caramelizes the natural sugars in the corn, creating a complex flavor profile that’s both savory and sweet.
For those seeking an extra kick, consider basting the grilled corn with a tangy barbecue sauce during the last few minutes of cooking. This adds another layer of Texas-style flavor and creates a sticky, finger-licking glaze that will have everyone reaching for seconds. Serve the grilled corn hot off the grill, garnished with fresh herbs or a sprinkle of cotija cheese for a Tex-Mex twist.
Essentials of Texas BBQ Corn on the Cob
Texas BBQ corn on the cob requires selecting top-quality ingredients and proper preparation techniques. These elements ensure a flavorful and satisfying grilled corn experience.
Choosing the Right Corn
Fresh, sweet corn is crucial for Texas BBQ-style grilling. Look for ears with bright green husks that are tightly wrapped. The silk should be golden brown and slightly sticky. Avoid corn with dry or browning husks.
Peak corn season runs from May to September. For the best flavor, buy corn from local farmers’ markets or roadside stands. If possible, choose bi-color or white corn varieties, which tend to be sweeter.
When selecting ears, gently squeeze them to feel for plump kernels. Avoid those with soft spots or missing kernels. The corn should feel heavy for its size, indicating freshness and high moisture content.
Preparing Corn for the Grill
Start by soaking the corn in cold water for 15-30 minutes. This helps prevent the husks from burning and adds moisture for steaming.
Remove any loose outer husks, but leave the inner layers intact. Carefully peel back the top of the husk to expose the silk. Remove the silk, then fold the husk back over the corn.
Trim any excess silk at the top of the ear. Some grillers prefer to remove all husks before grilling, but leaving them on helps protect the kernels and retain moisture.
For added flavor, brush the corn with melted butter or oil. Season with salt and pepper or a custom spice blend before wrapping in foil or returning the husks to their original position.
Grilling Techniques for Perfect Corn
Mastering the art of grilling corn yields delicious results with juicy, tender kernels and a smoky flavor. Two main methods exist for grilling corn on the cob: with husks on or off.
Grilling Corn with Husks On
This technique steams the corn inside its natural wrapper. Start by peeling back the husks without removing them completely. Remove the silk, then reposition the husks. Soak the corn in water for 15-20 minutes to prevent burning.
Place the corn on a medium-hot grill (around 375°F). Close the lid and grill for 15-20 minutes, turning every 5 minutes. The husks will char, but the kernels inside will steam to perfection.
Once done, peel back the husks and return the corn to the grill for 1-2 minutes to add light char marks. This method results in incredibly juicy and tender kernels.
Grilling Corn with Husks Off
For a more charred flavor, grill corn without its husks. Remove husks and silk completely. Brush the corn with oil and season as desired.
Place the corn directly on a hot grill (400-450°F). Grill for 10-15 minutes, turning every 2-3 minutes to ensure even cooking. Watch for the kernels to turn bright yellow and develop char marks.
This method produces a smokier flavor with slightly crispier kernels. For extra tenderness, wrap the corn in foil for the first 5-7 minutes of grilling, then unwrap and finish directly on the grates.
Seasoning and Flavoring
Grilled corn on the cob shines with the right seasonings and flavorings. Enhancing its natural sweetness requires a balance of complementary ingredients and techniques.
Classic Butter and Salt
Melted butter and salt form the foundation of traditional corn seasoning. Brush the hot corn with unsalted butter, allowing it to melt into the kernels. Sprinkle sea salt or kosher salt evenly over the cob. For added depth, incorporate freshly ground black pepper.
To elevate the classic approach, infuse the butter with minced garlic or fresh herbs like parsley, chives, or cilantro. This adds aromatic complexity without overpowering the corn’s natural flavor.
Spicy and Sweet Variations
For a bolder flavor profile, experiment with spicy and sweet combinations. Create a Mexican-inspired elote by brushing the corn with mayonnaise, then coating it with chili powder, lime juice, and crumbled cotija cheese.
Try a honey-chipotle glaze for a sweet and smoky taste. Mix honey, chipotle powder, and a touch of lime juice. Brush this mixture onto the corn during the last few minutes of grilling.
For a tangy kick, blend softened butter with Dijon mustard and lemon zest. This bright, zesty combination complements the corn’s sweetness perfectly.
Serving and Pairing Suggestions
Grilled corn on the cob is a versatile side dish that complements many Texas BBQ favorites. It can be served in classic ways or with creative twists to elevate your cookout or family dinner.
Traditional Texas BBQ Pairings
Grilled corn pairs exceptionally well with smoked brisket, a Texas BBQ staple. The sweetness of the corn balances the rich, savory meat. Serve it alongside pulled pork, ribs, or beef sausages for a true Lone Star feast.
Coleslaw and potato salad are classic sides that complement grilled corn. For beverages, ice-cold sweet tea or a cold beer enhance the BBQ experience.
Consider offering butter, salt, and pepper as simple toppings. Some Texans enjoy sprinkling their corn with chili powder or a squeeze of lime for added zest.
Creative Ways to Serve Grilled Corn
Transform grilled corn into a refreshing corn salad. Cut the kernels off the cob and mix with diced tomatoes, red onions, and a light vinaigrette.
Try bacon-wrapped corn for an indulgent twist. Wrap partially cooked bacon around the corn before grilling. The bacon fat bastes the corn as it cooks.
Mexican-style grilled corn, or elote, is a popular variation. Brush the grilled corn with mayonnaise, then sprinkle with cotija cheese, chili powder, and cilantro.
For a fun presentation, cut the corn into 2-inch pieces to create “corn lollipops.” These bite-sized treats are perfect for parties or as an appetizer.
Special Considerations and Tips
Grilling corn on the cob Texas BBQ style requires attention to detail for the best results. These tips will help you achieve perfectly grilled corn every time.
Cooking Frozen Corn on the Cob
Frozen corn can be grilled successfully with a few adjustments. Thaw the corn completely before grilling to ensure even cooking. Pat dry with paper towels to remove excess moisture.
Brush the corn with oil to prevent sticking. Preheat the grill to medium-high heat. Place the corn directly on the grates and grill for 10-12 minutes, turning every 2-3 minutes.
For added flavor, brush with butter and sprinkle with salt and pepper during the last few minutes of cooking. The internal temperature should reach 165°F (74°C) for food safety.
Ensuring Even Grill Marks
Achieving attractive grill marks enhances both presentation and flavor. Start with a clean, well-oiled grill to prevent sticking. Preheat the grill to medium-high heat (375-450°F).
Place corn directly on the grates. Grill for 2-3 minutes per side, rotating a quarter turn each time. This creates a crosshatch pattern of grill marks.
Use long-handled tongs to handle the corn safely. Avoid moving the corn too frequently, as this can prevent proper grill mark formation.
For deeper marks, increase grill temperature slightly. Be cautious not to burn the kernels.
Maintaining Juicy and Crunchy Texture
Preserving corn’s natural juiciness while achieving a slight crunch is key to Texas BBQ style. Begin by soaking corn in cold water for 15-30 minutes before grilling. This helps retain moisture.
Grill corn in husks for the first 5-7 minutes to steam the kernels. Then remove husks and silk, brush with oil, and return to grill for 3-4 minutes to develop char.
Avoid overcooking, which can result in dry, tough kernels. Test for doneness by piercing a kernel with a fork. It should be tender but still offer some resistance.
For added moisture, brush corn with melted butter or olive oil during grilling. Serve immediately after cooking to enjoy optimal texture and flavor.