Hardly any grilled dish is easier to prepare than the corn on the cob from the grill. How to grill a corn on the cob properly and tips for success including a fiery marinade recipe can be found here step by step.
Grilling corn on the cob: vegetarian classic
The barbecue season is in full swing and besides meat there are also other delicacies: Not only children like to nibble on corn on the cob until there is no more grain left, adults also have fun – especially when it comes to delicious, grilled sweet corn. Variants.
This is in season from August to October – perfect for the barbecue season! When buying the grill side dish, make sure that the corn has a nice color and that the grains are plump and undamaged.
For some, the grain is a delicious grill side dish. For others who enjoy vegetarian grill recipes , a delicious main course. You can count on one corn on the cob per person: But if you cut it into small slices for skewers or cut it in half or quarter as a side dish, depending on the size, you will of course need less. Many guests do not want to eat a whole cob, because you try several things when grilling with a variety of options.
Lots of ideas and recipes in our large grill special!
Is Corn Healthy?
You bet! There are all kinds of healthy ingredients in corn. In addition to beta-carotene, it mainly contains potassium and magnesium, which when combined is good for muscles and the heart. The secondary plant substances carotenoids lutein and zeaxanthin protect and strengthen the eyesight and, as free radicals, have a positive effect against cancer and cardiovascular diseases. Corn is high in fiber, which is good for digestion. However, if you are looking for a slim figure, you should eat sweet corn in moderation: It contains a lot of carbohydrates and therefore also calories: 100 grams have almost 90 kilocalories! In comparison: a whole cucumber (400 g) has a maximum of 50 kcal! Did you know? From a botanical point of view, corn is not a vegetable, but a grain.
For a particularly nutritious corn on the cob enjoyment, choose fresh, frozen or pre-cooked corn on the cob. The canned sweet corn already contains less of the valuable vitamins.
Despite the calories, grilled corn on the cob are part of a successful evening in the barbecue season, because they are a real treat: We have put together a small preparation guide for you to make your delicious grilled corn a complete success. As is the case with all grilled dishes: It all depends on the right seasoning.
Grilling corn on the cob – this is how it works:
Step 1: pre-cook the corn on the cob
Corn is a hard grain. So that you and your guests don’t bite your teeth on it at the barbecue, you should pre-cook the corn. To do this, clean the corn on the cob, wash it and boil it in salted water for about 20 minutes. If you would like to place the corn on the cob directly on the grill without pre-cooking, the cooking time or grilling time is extended by approx. 15 minutes. So pre-cooking is worthwhile. There is also the risk that the corn on the cob will burn. Tip: if you halve or quarter the corn on the cob before grilling, the cooking time will be shorter. Tip: Indirect grilling with a kettle grill is always better for delicate grilled food – the vitamins are also conserved.
Step 2: Brush the corn on the cob with marinade
Unseasoned corn tastes pretty bland and bland. So everyone knows the popular classic: Brush grilled corn with liquid butter and salt, garlic salt or herb butter .
A marinade gives the corn on the cob from the grill real seasoning power. For a fiery chilli marinade you need the following ingredients:
- 2 cloves of garlic
- 2 small, red chili peppers
- 1 lime
- 2 tbsp soy sauce
- 6 tbsp maple syrup or agave syrup
- Pinch of salt and pepper
- Chop the chilli peppers and garlic into small cubes or strips and mix with the juice of the lime. Then mix in the soy sauce and season with salt and pepper.
Step 3: grill corn on the cob
If the charcoal is nice and hot, skewer the corn on the cob on shashlik skewers (made of metal or wood), marinate them generously and place them on the grillage. During the approx. 15 minute cooking time, turn the flasks a few times to prevent them from burning. As a real grill master, you know that you should use a grill tray so that the marinade does not drip into the embers. Or you can wrap the corn on the cob in aluminum foil to intensify the taste of the marinade (also applies to simple butter). You can use the leftover marinade to brush the corncobs occasionally while they are grilling (unless you have wrapped them, of course). Use corn cob holders to serve- The little helpers are available in funny versions and are simply put into the corn on the left and right. Good Appetite!
If you want to grill the corn on the cob with leaves, make sure to get edible corn when buying, not fodder corn. The leaves should definitely not be withered, but look fresh and enclose the corn on the cob. Before grilling, soak the corn on the cob in water for half an hour, a maximum of one hour. The grains become so juicy because they soak up water. Then place the flask on the grill for about 20 minutes and turn it over and over with grill tongs. When the leaves are black, the corn on the cob is ready. You can peel off the leaves from the tip, but be careful, the plunger is still hot. It is therefore best to use a pot holder to help. Now the corn on the cob can be buttered and served.
Which corn on the cob to use for grilling
You can buy fresh raw sugar corn cobs for grilling. The corn on the cob can also be bought pre-cooked for the grill in the shop, so that you don’t have to prepare anything yourself at home. This will save you a quarter of an hour when preparing food on the grill. Turn the plunger several times on the grill to keep the corn from burning.
That tastes good with grilled corn on the cob
How about a steak with herb butter or fish with a corn on the cob or a delicious baked potato with sour cream? Salads, vegetable tapas and bread also go well with the grill classic.
Try our spare ribs with corn on the cob and our corn fitters with mint, chili and salad .
An original Mexican breading
You need these ingredients for the recipe:
- 1 tbsp mayonnaise
- 1 tbsp sour cream
- Garlic powder
- Lemon juice
Mix in the mayonnaise, sour cream, spices and a little lemon. After grilling, coat the corn on the cob with the creamy mixture and sprinkle with parmesan cheese and jalapeño cubes. Delicious!
Planting corn yourself: this is how it works
If you feel like it, you can also harvest your own corn on the cob! A suitable time for sowing is mid-May. Soak individual grains in water for about 12 hours beforehand. Then you can plant a grain every 10 cm at a row distance of 60 cm. Choose a bed with lots of sunlight.
The maize is ready for harvest as soon as the threads of the flowers turn brownish-black. If you are not sure, you can also do the milk maturity test: To do this, scratch a corn kernel with a sharp knife. If the milky white juice comes out, the corn is ripe. Simply break the cobs off the plant to harvest. Caution: You should now consume the maize quickly – after harvesting, the sugar turns into starch and the sweetness of the vegetables is slowly lost.