Grilled corn on the cob — the perfect side dish

Serves: 4. Difficulty: easy. Method: direct grilling. Allow around 20 minutes, depending on the corn and heat.

Grill fresh, husked corn at around 200°C. Allow approximately 12–15 minutes of grilling and turn regularly. Check that the kernels are tender enough and avoid black, burnt patches. Add herb butter after grilling.

• 4 fresh corn cobs
• 60 g butter, soft enough to mix
• 1 tsp BBQ rub, such as Memphis or Toscana Fire
• A little neutral oil for a light coating
• Sea salt and black pepper to taste
• Optional: lime, fresh coriander or grated Parmesan

With or without husks? This method removes the husks so the corn touches the grate directly. Cooking in the husks requires a different approach and produces less direct browning. Do not interchange these methods without adjustment.

1. Remove all husks and silk.
2. Mix the butter with 1 tsp rub. Taste before adding extra salt: the rub may already contain it.
3. Preheat the BBQ to around 200°C and leave an indirect zone beside the direct heat.
4. Brush the corn very lightly with oil.

1. Place the corn on the grate over direct heat.
2. Grill for around 12–15 minutes in total, turning a quarter turn every 3–4 minutes. Exact timing depends on the corn and heat.
3. Aim for tender kernels with brown grill marks, not a black exterior. Move to indirect heat if the outside colours too quickly.
4. Remove and brush with herb butter.
5. Serve warm, optionally with lime, coriander or cheese.

Timing tip: grill corn while your main dish rests if the available time and grate temperature suit. Plan around the main dish rather than assuming one fixed resting time for pulled pork or brisket.

• With spare ribs or pulled pork: Memphis rub, butter and a little honey after grilling.
• With Jamaican Jerk chicken: lime butter, coriander and a pinch of cayenne.
• With Toscana Fire dishes: Toscana Fire rub, butter and grated Parmesan.
• Mexican street corn-inspired: mayonnaise, lime, chilli powder and Cotija cheese.

Mixed fresh to order. Explore the recipes and rub choices below.

Corn on the cob in the air fryer with BBQ rub

This alternative uses the same ingredients but a separate cooking method. A published Good Food recipe uses 180°C and 15–18 minutes for pieces of corn on the cob. Use that as a starting point, not a time tested by The Rub Kitchen for your appliance or these rubs.

For four cobs, keep the recipe quantities: 60 g softened butter with 1 tsp Memphis, Toscana Fire or Tex-Mex BBQ Rub. Add the rub butter after cooking. Taste before adding salt and check the current packaging for dosage, ingredients and allergens.

1. Remove all husks and silk and pat the corn dry. Use whole cobs if they fit with room to spare, or suitable pre-cut pieces. Do not force a knife through a hard cob.
2. Brush very lightly with oil. Mix the butter and chosen rub separately and reserve for after cooking.
3. Follow your appliance manual for preheating and loading. Arrange in a single layer with space between pieces, working in batches if needed. Use 180°C as a starting setting.
4. Use approximately 15–18 minutes for cob pieces as a guide. Turn halfway through and check before the end. Whole or larger cobs can take longer; later batches may brown sooner.
5. Check that the kernels are tender enough and lightly browned. Cook longer as needed, checking regularly. Lower the temperature if the outside darkens too fast.
6. Remove the cooked corn with suitable tongs and spread with the rub butter. Taste and add more seasoning or salt only if needed.

Batch time is not the total time for four cobs if they do not fit together. This method is for fresh sweetcorn without husks; follow packaging instructions for precooked cobs. It is not a method for popcorn or loose dry kernels. An air fryer does not create BBQ grill marks or wood smoke.

More dishes: air fryer recipes with BBQ rub. Technical help: using rub in the air fryer.

Published preparation reference, not a test of The Rub Kitchen rubs: Good Food.

Which BBQ rub works with corn?

Memphis

Memphis BBQ Rub is the existing sweet-smoky option in the butter. Add optional honey only after cooking. Account for sugar and check the label for mustard.

Toscana Fire

Mix Toscana Fire into the butter and finish with grated Parmesan if desired. Taste before adding salt, since both cheese and rub contribute.

Tex-Mex

Smoky Spicy Tex-Mex BBQ Rub is an additional spicy-smoky option with lime and coriander after cooking. Start with the stated teaspoon for 60 g butter; more rub also adds salt and heat. Choose one topping option rather than adding them all together.