Sweet & Smoky Grilled Corn Recipe For Summer
I’m convinced that corn on the grill is summer’s most underrated side dish, especially when you know the secret to getting those kernels ridiculously sweet and smoky. Most people just toss their corn on the grates and hope for the best, but there’s actually a simple overnight trick that transforms ordinary ears into something that’ll have your guests asking what you did differently. Trust me, once you try this method, you’ll never go back to plain grilled corn.
Why You’ll Love this Sweet & Smoky Grilled Corn
When I tell you this grilled corn will change your summer barbecue game forever, I mean it. This isn’t your basic butter-and-salt situation.
The overnight sugar soak? Pure genius. It transforms ordinary corn into candy-sweet perfection that’ll have your guests wondering what magic you pulled off.
Then there’s that smoky char from direct grilling that creates the most incredible contrast.
I’m talking about corn so good it becomes the star of your cookout, not just a side dish. Sweet meets smoky in the most beautiful way possible, and honestly, regular boiled corn will never satisfy you again.
What Ingredients are in Sweet & Smoky Grilled Corn?
This sweet and smoky grilled corn recipe keeps things beautifully simple. You probably have most of these ingredients sitting in your kitchen right now, which makes this the kind of recipe I absolutely love – maximum flavor with minimal fuss.
The real magic happens with just a handful of pantry staples and one special technique. That overnight sugar soak might sound fancy, but it’s honestly the easiest prep step you’ll ever do, and it makes all the difference in creating corn that tastes like summer perfection.
Ingredients:
- 4 fresh ears of corn
- 1 1/2 cups sugar (amount may vary depending on water used)
- Salt
- Pepper
- Garlic and herb seasoning
- Softened butter
A Few Things to Reflect Upon About These Ingredients
Fresh corn is absolutely non-negotiable here. I know it’s tempting to grab those pre-husked ears wrapped in plastic, but trust me on this – you want corn that’s still in its husks. The fresher the better, and if you can get it from a farmers market or roadside stand, even better.
For the sugar water soak, don’t stress about getting the ratio perfect. You’re basically making a light simple syrup that the corn can swim in overnight. If you need more water to cover your corn, just add more sugar proportionally. It’s pretty forgiving.
The garlic and herb seasoning is where you can really make this recipe your own. Mrs. Dash is mentioned in the original recipe, but any herb blend you love will work beautifully. Italian seasoning, everything bagel seasoning, or even a good barbecue rub would be amazing here.
Make sure your butter is properly softened before you start grilling. There’s nothing more frustrating than trying to spread cold, hard butter on delicate corn kernels. Just leave it out on the counter for about an hour before you plan to grill.
How to Make this Sweet & Smoky Grilled Corn
Making this sweet and smoky grilled corn is honestly one of those recipes that feels more impressive than it actually is. The secret is all in the timing and that magical overnight soak that transforms regular corn into something absolutely crave-worthy.
Start with the Sugar Soak
The night before you plan to grill, you’ll want to get your 4 fresh ears of corn settled into their sweet bath. Mix 1 1/2 cups of sugar with enough water to completely cover the corn, making sure to stir until that sugar dissolves completely.
I always use a large bowl or even a clean pot for this step because corn has a sneaky way of floating, and you want every kernel getting that sugar treatment.
Pop the whole thing in the fridge and let it work its magic overnight. This is where the corn starts developing that incredible sweetness that’ll have people asking what your secret is. The sugar water actually helps the corn retain moisture while adding a subtle sweetness that caramelizes beautifully on the grill.
Prep for the Grill
When you’re ready to grill, remove the corn from that sugar bath and pat each ear dry. Now comes the fun part – slathering each ear with softened butter.
Don’t be shy here, you want that butter getting into every little crevice between the kernels. Season each buttered ear with salt, pepper, and your garlic and herb seasoning to taste. This is your moment to really customize the flavor profile, so taste as you go and adjust accordingly.
The Two-Stage Grilling Process
Wrap each seasoned ear tightly in aluminum foil, creating little individual packets. These foil wraps are going to steam the corn gently while infusing all those flavors you just added.
Toss them on your preheated grill for about 30 minutes, turning occasionally to verify even cooking.
After that initial steam session, carefully unwrap each ear – and watch out for that steam, it’s hotter than you think. Place the unwrapped corn directly on the grill grates for 5-10 minutes.
This final step is where the magic happens, creating those beautiful char marks and adding that smoky flavor that makes grilled corn so irresistible.
Keep turning the corn every couple of minutes during this final grilling stage to get even browning on all sides. You’re looking for golden-brown spots with just a hint of char, not full-on blackened kernels.
Sweet & Smoky Grilled Corn Substitutions and Variations
Perfect grilled corn doesn’t have to stick to one recipe, and honestly, that’s where the real fun begins.
I love swapping the sugar water for buttermilk or even beer for different flavor profiles. Coconut oil works beautifully instead of butter, especially with lime zest and chili powder for a Mexican twist.
Want something smoky? I’ll add smoked paprika to my seasoning mix.
Feeling fancy? Parmesan cheese and fresh herbs transform this into something restaurant-worthy.
You can even skip the foil entirely and char it directly over flames. The possibilities are endless, really.
What to Serve with Sweet & Smoky Grilled Corn
When you’ve got sweet, smoky corn coming off the grill, you want sides that’ll complement those beautiful charred kernels without stealing the show.
I love pairing this corn with classic BBQ fare like pulled pork or grilled chicken. The sweetness plays perfectly against smoky meats.
For lighter options, try a fresh coleslaw or cucumber salad. The crunch and acidity cut through the corn’s richness beautifully.
Grilled vegetables work too, keep things cohesive on your outdoor spread.
Don’t forget the starches. Potato salad, baked beans, or even simple grilled bread round out the meal nicely.
Final Thoughts
Truth be told, this grilled corn recipe has become my go-to method because it delivers results every single time. The overnight sugar soak transforms ordinary corn into something magical, while that final char adds the perfect smoky finish.
I love how flexible this recipe is. Want it spicier? Add cayenne. Craving herbs? Fresh thyme works beautifully.
The foil-then-direct grilling technique guarantees you’ll never serve undercooked kernels again. This corn pairs wonderfully with everything from backyard burgers to fancy steaks.
It’s become my secret weapon for impressing guests without breaking a sweat.
Sweet and Smoky Grilled Corn
Equipment
Ingredients
- 4 fresh ears of corn husks removed
- 1 1/2 cups sugar
- Water enough to cover corn
- Salt to taste
- Black pepper to taste
- Garlic and herb seasoning such as Mrs. Dash
- 4 tablespoons softened butter
Instructions
- In a large container, dissolve 1 1/2 cups sugar in enough water to cover the corn completely. Stir until sugar is fully dissolved.
- Submerge corn ears in the sugar water solution and soak overnight in the refrigerator.
- Remove corn from sugar water and pat dry.
- Spread softened butter evenly over each ear of corn.
- Season each ear with salt, pepper, and garlic herb seasoning to taste.
- Wrap each ear individually in aluminum foil.
- Preheat grill to medium heat.
- Place foil-wrapped corn on grill and cook for 30 minutes, turning occasionally.
- Remove corn from foil and place directly on grill grates.
- Grill for an additional 5-10 minutes, turning frequently to achieve even charring.
- Remove from grill and serve immediately.
Notes
Nutrition
Frequently Asked Questions
How Long Should Corn Soak in Sugar Water for Best Results?
I recommend soaking your corn overnight in sugar water for the best results. This extended soaking time allows the corn kernels to fully absorb the sweetness, creating that perfect balance.
Can I Prepare the Sugar Water Solution Ahead of Time?
I’d recommend preparing the sugar water solution ahead of time since you’ll need it for the overnight soaking process. Just make sure you’ve stirred it well to completely dissolve the sugar.
What’s the Ideal Sugar-To-Water Ratio for Soaking Corn?
I recommend using about 1½ cups sugar per gallon of water, ensuring there’s enough liquid to completely cover all corn ears. You’ll want the water sweet enough to penetrate the kernels overnight.
Should I Remove Corn Husks Before or After Soaking?
I’d remove the husks before soaking since you’ll be wrapping the corn in foil anyway. This lets the sugar water penetrate directly into the kernels, giving you better flavor absorption overnight.
Can This Recipe Work With Frozen or Canned Corn?
I don’t recommend using frozen or canned corn for this recipe. The overnight sugar water soak works best with fresh corn on the cob, and grilling requires the structural integrity that fresh ears provide.