Brined and Grilled Corn on the Cob

The smell of grilled corn always takes me back to summer nights at my grandparents’ house. My grandfather, a man of few words but masterful grilling skills, would stand watch over the smoky flames, turning the corn until it was perfectly charred and tender. The best part? He always had a tub of salted butter ready for slathering. That simple, sweet, smoky corn, dripping with butter, is a flavor I chase every summer, and this brined and grilled version comes awfully close to capturing that cherished memory.

Recipe Overview

• Prep Time: 10 minutes
• Brining Time: 30 minutes – 8 hours
• Cook Time: 8-10 minutes
• Total Time: 48 minutes – 8 hours 10 minutes
• Servings: 12
• Dietary Type: Vegetarian

Ingredients

• 1 gallon cold water
• ½ cup kosher salt
• ½ cup sugar
• 12 ears corn, shucked
• 12 tablespoons butter

Equipment Needed

• Large container (for brining)
• Grill

Instructions

1. In a large container, combine the cold water, kosher salt, and sugar. Stir until the salt and sugar are completely dissolved. This creates the brine that will infuse the corn with extra flavor and moisture.

2. Add the shucked corn to the brine. Ensure the corn is fully submerged. Soak for a minimum of 30 minutes, but ideally anywhere up to 8 hours. The longer the corn soaks, the more flavorful and juicy it will become. I usually aim for at least 2 hours for optimal results.

3. Remove the corn from the brine. There’s no need to rinse it. The residual brine clinging to the kernels will contribute to the delicious caramelized crust that forms on the grill.

4. Preheat your grill to medium-high heat. Make sure the grates are clean to prevent the corn from sticking.

5. Place the corn directly on the grill grates. Grill for 8-10 minutes, turning every two minutes to ensure even cooking and charring on all sides. Watch carefully to prevent burning. You’re looking for a beautiful golden-brown color with some nice char marks.

6. The corn is done when the kernels are tender and slightly translucent. You can test for doneness by piercing a kernel with a fork; it should be easy to pierce and release a bit of juice.

7. Remove the grilled corn from the grill and serve immediately with butter. You can either slather each ear with a tablespoon of butter or provide individual butter servings.

Expert Tips & Tricks

• Brine Time Matters: Don’t skip the brining step! It makes a huge difference in the final flavor and texture of the corn. Aim for at least 2 hours, but don’t exceed 8 hours, as the corn can become too salty.

• Sugar’s Role: The sugar in the brine isn’t just for sweetness; it also helps with caramelization on the grill, creating a beautiful color and added flavor complexity.

• Grill Temperature Control: Keep a close eye on the grill temperature. If it’s too hot, the corn will burn before it cooks through. If it’s too low, the corn will dry out. Medium-high heat is the sweet spot.

• Charring is Key: Don’t be afraid of a little char! Those blackened bits add a wonderful smoky flavor to the corn. Just make sure it’s not completely burnt.

• Perfect Butter Application: For the best butter distribution, melt the butter slightly before serving. You can also add herbs, spices, or garlic to the melted butter for extra flavor.

• Don’t Overcrowd the Grill: Grill the corn in batches if necessary to avoid overcrowding the grill. Overcrowding can lower the grill temperature and result in uneven cooking.

Serving & Storage Suggestions

Serve the grilled corn immediately while it’s hot and the butter is melting deliciously. Corn on the cob is best eaten fresh off the grill!

Leftover grilled corn can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can grill it briefly, microwave it (though this can make it a bit soggy), or wrap it in foil and bake it in a preheated oven at 350°F (175°C) for about 10 minutes. You can also cut the kernels off the cob and use them in salads, salsas, or other dishes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	247 kcal	12%
Total Fat	13g	20%
Saturated Fat	7.5g	38%
Cholesterol	31mg	10%
Sodium	4828mg	201%
Total Carbohydrate	33g	11%
Dietary Fiber	3g	12%
Sugars	14g	N/A
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it Up: Add a pinch of chili powder, cayenne pepper, or smoked paprika to the brine for a spicy kick.
• Herb Infusion: Include fresh herbs like thyme, rosemary, or oregano in the brine for an herbaceous flavor.
• Garlic Butter: Mix minced garlic into the melted butter for a classic garlic butter flavor.
• Lime and Cilantro: Squeeze fresh lime juice over the grilled corn and sprinkle with chopped cilantro for a zesty and refreshing twist.
• Vegan Option: Substitute the butter with a vegan butter alternative or a drizzle of olive oil.
• Mexican Street Corn (Elote): After grilling, brush the corn with mayonnaise or sour cream, sprinkle with cotija cheese, chili powder, and a squeeze of lime juice.

FAQs (Frequently Asked Questions)

Q: Can I use table salt instead of kosher salt?
A: Kosher salt is preferred because it dissolves more easily and doesn’t contain iodine, which can sometimes impart a slightly metallic taste. If you must use table salt, use slightly less (about 3/4 the amount of kosher salt).

Q: What if I don’t have a grill?
A: You can broil the corn in the oven. Place the corn on a baking sheet and broil for about 8-10 minutes, turning frequently, until slightly charred.

Q: Can I use frozen corn on the cob?
A: While fresh corn is best, you can use frozen corn. Thaw it completely before brining and grilling. Keep in mind that the texture may be slightly softer.

Q: How do I know when the corn is done on the grill?
A: The kernels should be tender and slightly translucent. You can also test for doneness by piercing a kernel with a fork; it should be easy to pierce and release a bit of juice.

Q: Can I make this recipe ahead of time?
A: You can brine the corn ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to grill the corn just before serving for optimal flavor and texture.

Final Thoughts

This brined and grilled corn on the cob is a simple yet incredibly flavorful way to enjoy this summer staple. The brining process infuses the corn with moisture and enhances its natural sweetness, while the grilling imparts a delicious smoky char. Whether you’re hosting a backyard barbecue or simply looking for a tasty side dish, this recipe is sure to be a crowd-pleaser. So fire up the grill, gather your ingredients, and get ready to experience corn on the cob like never before! Don’t hesitate to adjust the seasonings to your liking and share your feedback with me! Consider pairing this corn with grilled chicken, burgers, or a fresh summer salad for a complete and satisfying meal.