Corn on the cob is an amazing summer vegetable. There’s something about picking up a nutritious vegetable, slathering on five pounds of butter, and then proceeding to blissfully consume all those empty calories surrounded by ten other people that takes me back decades. It is a scene that is so ritualized in the mind that I find a need to provide a template for how to create your own banquet.

BBQ Corn

Let’s assume for a second that you’re having a variety of summer barbecues or a barbecue solely dedicated to corn. Yes, weird I know. Who in their right mind would want to eat corn for hours? Well who would want to eat pies until they go into a food coma? People do it. It’s an experience and a time to crowd around in groups to gossip, play games, and reacquaint with longtime friends and loved ones. So now that you have the thrill of incoming company you set out to bring your guests on a journey of discovery. And that discovery is how to cook sweet corn on the barbecue.

Barbecued Corn                

There are three main ways to cook sweet corn on the barbecue, but tons of variations in flavor and spices that can be added. The following two sections will talk about the cooking process, and the ingredients that will be needed. The number of corn that you need is of course dependent on the number of individuals eating and the number of dishes being served alongside the corn. In general I would say get at least one large ear of corn for the each party member and then another one for every three people when corn is being served to complement a bigger meal.


Collect the ears of corn, tin foil if you will be using the tin foil recipe, and any spices, herbs, or sauces that you will use to flavor the corn.

Corn in the Husk

The husking process for corn in the husk is slightly complicated. You are going to want to remove the outer layers of the corn husk. The inner layers will be used to protect the corn from burning. Place the corn on the cob in water for fifteen minutes. Set the barbecue to medium heat, and then, go back to the corn. Once the corn is done soaking, peel the corn husks back and remove the silk. Do not remove the husks from the corn. Apply any seasoning that you would like. Place the corn on the grill making sure that the husks shield the corn slightly. As the corn cooks for about fifteen minutes occasionally turn the corn. This process should give the corn a smokey smell and taste.

Corn and Tin Foil

Turn on the barbecue to medium heat. While the barbecue is heating, draft the young ones to help shuck sweet corn. Feel free to let them struggle with it for a bit before taking a corn and demonstrating years or hours of sweet corn shucking. Once all the corn is husk free, you can wrap all of the corn in tin foil. This would be a good area to get the other guests involved. You and your guests can choose what kind of sauce, butter, herbs, spices or oil to place between the corn and the tin foil. Once the corn is wrapped up, you can place them on the barbecue. Cook for about ten minutes, checking occasionally. The cooking process should take about 15 minutes


Once your cooking process has finished, remove the corn from the grill and enjoy. Nothing brings people together like a great meal.

* BBQ Corn picture by ChrisDag